Steak au Poivre

Ingredients:

2 to 4 filet mignon steaks, 3/4 inch thick

1/2 cup clarified butter

Garlic salt

3 Tbs. whole black peppercorns

1/4 cup Cognac

1 cup beef broth consommé

1/2 cup heavy cream

Preparation:

Place peppercorns in plastic bag and crush with a mallet. Season steaks with garlic salt and press crushed peppercorns onto both sides of steaks. Place steaks between wax paper and flatten slightly.

Place medium skillet on medium-high heat and add clarified butter. Sauté steaks 1 1/2 minutes on each side for medium rare. Remove steaks and place on warm platter.

Pour the fat from the pan, add the Cognac and ignite. Shake the pan until the flames go out. Flames can flare high so be sure to place the pan under a vent or where nothing can catch fire. Add beef broth and cream. Simmer until the sauce is reduced in half. Adjust seasonings with salt and pepper.

Serving Suggestion:

Place steaks on plate and serve with freshly made French fries. Generously sauce the steaks and fries.

History:

This recipe is from Gourmet magazine, October 1976, page 78.