Steak au Poivre

1. 1

   In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and fennel seeds coarse with bottom of a heavy skillet.

2. 2

   Pat steaks dry and coat both sides with peppercorn mixture.

3. 3

   In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare.

4. 4

   Season steaks with salt and transfer to plates.

5. 5

   Pour off excess fat from skillet and add cream and Cognac.

6. 6

   Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.

7. 7

   Season sauce with salt and spoon over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.