Steak au Poivre - a classic French dish that features perfectly seared steak coated with coarsely crushed peppercorn and served in a rich, creamy and flavorful sauce. Fancy restaurant-quality meal made at home. Perfect for Father's Day and on special occasions!
Pat dry steaks and season both sides with salt.
Coarsely crush peppercorns with a mortar and pestle (or bottom of a heavy skillet). Spread the peppercorns evenly on a plate then press the steaks into pepper on both sides until it coats the surface evenly.
Heat a 12-inch cast iron over medium high heat, about a minute or two, and then add in the oil. Gently place the steaks in the pan and sear turning over once, about 4 minutes on each side for medium rare.
Remove steaks to a plate, pour off the excess fat but do not wipe down the pan. Set aside then make the sauce.
Melt butter in the cast iron over medium heat then add shallots and garlic. Sauté for about 2-3 minutes stirring and scraping up brown bits until shallots are brown.
Take pan off the heat, add cognac and carefully ignite the alcohol using a long match or fire stick. Gentle shake pan until the flame dies.
Return the pan to heat, add cream and beef stock. Bring the mixture to a boil, stirring occasionally until the sauce is thickened (sauce coats the back of a spoon), for 3 to 5 minutes. Season with salt and pepper to taste.
Add the steaks back to the pan including meat juice accumulated on the plate. Cook over low heat for 1-2 more minutes, swirling skillet until steak juice is fully incorporated.
Serve steak with sauce.