Eric in LBs Steak Au Poivre - peppercorns

Method

• To crack peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently tapping with a mallet.
• Peppercorns should be cracked to release their flavor, not ground.
• Avoid food mill processing.
• This really makes a difference!
• Press cracked peppercorns generously on both sides of the beef filets, covering evenly.
• Season liberally on both sides of the filets with kosher salt.
• Heat butter and oil in a large heavy skillet (cast-iron or Le Creuset type) over medium-high heat.
• Add filets and cook until well browned, approximately 4 minutes on each side for medium rare preparation.
• Transfer steads to four warmed plates and cover loosely with foil to retain heat while preparing the sauce.
• Add Cognac to the hot skillet, then carefully ignite.
• Make sure to keep a tight-fitting lid handy so the flames can be readily extinguished if needed.
• Allow alcohol to burn off for about 1 minute, then add the stock.
• Cook until the sauce is reduce by half, approximately 5 minutes.
• Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes.
• Season with salt and pour the sauce over the steaks.
• Serve immediately.