Steak au Poivre

This has to be my very favorite way of making steak using French technique. Pepper steak is wonderful, and especially so if you use a filet mignon. I think this was the most suprising way to eat Fillet Mignon. Absolutely dublime.

Ingredients:

• Cracked black peppercorns
• Butter
• Shallots
• Thyme
• Brandy
• Beef stock
• Heavy cream
• Dijon mustard (
• Salt

Process:

• Press cracked peppercorns onto both sides of the steak.
• Sear in a hot pan with butter until cooked to your preferred doneness.
• Heat to medium rare in a 425 oven
• Remove the steak to rest.
• Add shallots and thyme to the pan, then, remove thyme and deglaze with cognac or brandy.
• Stir in beef stock and reduce.
• Add heavy cream and simmer until the sauce thickens.
• Return the steak to the plate and spoon the pepper sauce over it.
• Serve with green beans or asparagus