If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Is this the most sophisticated steak au poivre - probably not. Will you be happy you made it? Oh hell yes.
Serves 2
Ingredients
Two 6 ounce steaks, or 1 larger one
Neutral oil
Kosher salt
2 tablespoons coarse ground black peppercorns
2 tablespoons butter
1/3 cup cognac or brandy
1/3 cup heavy cream
1 tablespoon English mustard
1/4 teaspoon dried thyme
Directions
Lightly oil steaks, season well with kosher salt, then coat steaks with pepper
Season steak well with salt, and then the pepper pushing the peppercorns into the steaks to help stick
Melt the butter with a tablespoon of oil in a skillet over medium-high heat, and add the steak(s)
Cook, turning often while basting with the butter and remove at your desired temp (about 130 for medium rare) put on a plate and tent loosely with foil
Remove most of the grease, reduce heat to medium, pour in the brandy and off the heat use a match to light the brandy-careful cuz it'll flame
When the it goes out add the cream, mustard and thyme
Bring to a low simmer, and cook stirring often until it thickens - 3-4 minutes
