Steak au Poivre

 

2 tablespoons mixed peppercorns, crushed

4  10-12 ounces beef filets

kosher salt

1 large shallot, thinly sliced

1/3 cup cognac or brandy

2 cups brown veal or beef broth

1/3 cup heavy cream

2 tablespoons green peppercorns in brine, drained and rinsed

1. season steaks with salt and crushed peppercorns, pressing softly so it adheres

2. brown steaks at high heat. 2 minutes per side approximately

3. transfer to rack set in a shallow roasting pan, and finish cooking in oven set at 400°. About 10-12 minutes for medium rare

4. sauté shallots on same skillet until lightly browned. Add cognac and reduce to half

5. add broth and reduce to half 8-10 minutes. Pour cream and peppercorns and cook until thickened. Season with salt