steak au poivre

Ingredients

• Two 6 ounce steaks, or 1 larger one
• Neutral oil
• Kosher salt
• 2 tablespoons coarse ground black peppercorns
• 2 tablespoons butter
• 1/3 cup cognac or brandy
• 1/3 cup heavy cream
• 1 tablespoon English mustard
• 1/4 teaspoon dried thyme
• Lightly oil steaks, season well with kosher salt, then coat steaks with pepper
• Season steak well with salt, and then the pepper pushing the peppercorns into the steaks to help stick
• Melt the butter with a tablespoon of oil in a skillet over medium-high heat, and add the steak(s)
• Cook, turning often while basting with the butter and remove at your desired temp (about 130 for medium rare) put on a plate and tent loosely with foil
• Remove most of the grease, reduce heat to medium, pour in the brandy and off the heat use a match to light the brandy-careful cuz it'll flame
• When the it goes out add the cream, mustard and thyme
• Bring to a low simmer, and cook stirring often until it thickens - 3-4 minutes
• Slice steak and serve with