Steak au Poivre with Cognac Cream Sauce 😋❤️

Ingredients:

Steaks:

• 4 (6- to 8-ounce) tenderloin steaks, 1 1/2 inches thick
• Kosher salt, to taste
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil

Cognac Cream Sauce:

• 1/3 cup Cognac (plus an additional teaspoon)
• 1 cup heavy cream

Instructions:

Prepare the Steaks:

1. Remove the steaks from the refrigerator 30 minutes to 1 hour before cooking. Sprinkle all sides with salt.
2. Coarsely crush the peppercorns and spread them on a plate. Press the steaks into the peppercorns to coat both sides.

Cook the Steaks:

1. In a 10-inch carbon steel or cast-iron pan, melt butter and olive oil over medium heat. When the butter and oil begin to turn golden and smoke, place the steaks in the pan. Cook for about 4 minutes on each side for medium-rare.
2. Remove the steaks from the pan, tent with foil, and set aside.

Make the Sauce:

1. Pour off excess fat from the pan but do not wipe it clean. Off the heat, add 1/3 cup Cognac and carefully ignite it with a long match or lighter. Gently shake the pan until the flames die.
2. Return the pan to medium heat, add the cream, and bring the mixture to a boil. Whisk until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
3. Add the remaining teaspoon of Cognac and season with salt.

Serve:

Add the steaks back to the pan, spoon the sauce over them, and serve immediately.