Steak Au Poivre
1 tsp salt
4 tsp freshly black pepper, ground, coarsely
1 tbsp butter
4 x 6 oz tenderloin steak, 3/4 inch thick
5 tbsp cognac
3 tsp Dijon mustard
2/3 cup half-and-half cream
3 tbsp brined green peppercorns, (drained)

Rub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)

Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.

Reduce heat to low and slowly stir Dijon and cream into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce gains some thickness. Place steaks on warmed serving plates Pour sauce over steak.

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