Steak au Poivre
Steak au Poivre
Makes 2 servings
2 Fantasma’s Finest KC strip or Filet of Tenderloin steaks
Fresh ground coarsely cracked black peppercorns
Salt
Olive oil, to season the cast-iron skillet
4 garlic cloves, smashed
1/3-1/2 cup Cognac
½ cup heavy whipping cream
- Set steaks out at room temperature for 30 minutes to an hour. Season steaks with salt and a generous coating of pepper.
- Preheat cast-iron skillet over medium-heat and drizzle olive oil in skillet. Stir garlic cloves into olive oil. Place steaks in skillet and cook to just under desired temperature. (Remember, steaks will raise 5-10° F. after they are pulled from the heat!)
- Remove pan from the heat and add cognac and more freshly cracked pepper; cook until most of liquor is gone. Reduce heat to low and add cream to pan, using whisk or wooden spoon to stir in cream to mix well with pan juices in skillet making sure to scrape up the bits from the pan. Remove sauce from the heat and garlic cloves with a slotted spoon.
- To serve, place steak on a plate and spoon pan sauce over top of steak.
