Steak au Poivre

1. 1

   Pat steaks dry with paper towels; set aside.

2. 2

   Place peppercorns in a small zip-top plastic bag; crush coarsely with a meat mallet or the bottom of a heavy skillet.

3. 3

   Combine crushed peppercorns with salt and sprinkle evenly on both sides of steaks, pressing firmly to make flavorings stick.

4. 4

   Warm a heavy skillet over medium-high heat; add oil and butter.

5. 5

   When butter stops foaming, add steaks and cook 5 to 7 minutes per side for medium doneness, or until an instant-read thermometer inserted in the center of the steak registers 135 degrees F.

6. 6

   Remove steaks from pan; cover with foil to keep warm.

7. 7

   Pour off excess fat from pan, reserving browned bits.

8. 8

   Remove pan from heat; add liquor and swirl to loosen browned bits.

9. 9

   Editors note: If you dont remove the pan from the heat, the alcohol in the liquor could ignite, causing a huge flare-up!

10. 10

    Add heavy cream, stirring to combine.

11. 11

    Return to stove.

12. 12

    Over medium heat, bring mixture to a boil and cook until reduced by half, about 5 minutes.

13. 13

    Return steaks to pan and turn to coat evenly with sauce.

14. 14

    Serve with extra sauce drizzled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.