Peppercorn Steak (Steak au Poivre)

Name: Peppercorn Steak
Yield: 4
Ingredients: 1/2 pound mignon filet, cut into four steaks; 2 tablespoons of crushed black pepper; 2 tablespoons of butter or margarine; 2 tablespoons of cognac; 2 tablespoons of madeira wine; 6 tablespoons of heavy cream

1
1/2 pound mignon filet, cut into four steaks
2
2 tablespoons of crushed black pepper
3
2 tablespoons of butter or margarine
4
2 tablespoons of cognac
5
2 tablespoons of madeira wine
6
6 tablespoons of heavy cream

Ingredients

1
1/2 pound mignon filet, cut into four steaks
2
2 tablespoons of crushed black pepper
3
2 tablespoons of butter or margarine
4
2 tablespoons of cognac
5
2 tablespoons of madeira wine
6
6 tablespoons of heavy cream

Directions

1
Sprinkle the peppercorns onto a cutting board, place the steaks on top and press down with your hands to get the peppercorns to stick to both sides
2
Melt half of the butter in a skillet
3
Flip the steaks over and sear them for 1-2 minutes per side
4
Add the remaining butter and flip the steaks again, cooking for another minute or until cooked to your liking
5
Flambé the cognac and let it cook for 30 seconds
6
Place the steak in a hot skillet coated with butter or margarine, cover and cook on low heat
7
Pour in the madeira wine and heavy cream into the same skillet where you cooked the steaks, stir over low heat until the sauce thickens slightly
8
Season with salt to taste
9
Arrange the steaks onto a platter
10
Cover with the sauce
11
Serve 4 ways.