Flamboyant Dinner

We tried a new recipe for dinner on "New Recipe Wednesday" and I must tell you that it was the best meal I have ever had. The recipe calls for alcohol, Brandy, and I was at Winco buying the steak so I thought I would by the Brandy as well. I looked for 15 minutes before finally calling my K (Kristi) and asking her where it was. After she laughed hysterically at me she informed me hard liquor isn't sold at grocery stores and I would have to go to a liquor store. Boy am I an idiot. The recipe is below and I would recommend making it, it is divine!

Steak au Poivre

Serves: 4

4 beef tenderloin steaks, 6 to 8 oz. and no more than 1 1/2 inches thick

Kosher salt

2 tablespoons whole peppercorns

1 tablespoon unsalted butter1

teaspoon olive oil

1/4 cup cognac, plus 1 teaspoon (or brandy)

1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan.

Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.