This yummy recipe actually comes from a book, Bread and Wine by Shauna Niequist. The book contains many short stories that involve gatherings for all occasions and usually revolving around food. Many of the recipes are gluten free, or easy to adapt.
Steak au Poivre with Cognac Pan Sauce
adapted from The Chopping Block
6 steaks, 5 to 6 ounces each (filet mignon, New York strip, or rib eye) We used ribeyes.
1/4 C whole black peppercorns
2 TBS olive oil
2 TBS butter
For the sauce:
2 shallots, sliced
1/2 C cognac or brandy (we used brandy as we had it on hand)
2 TBS Dijon
1 C chicken stock or broth
1 C half and half
Let steaks sit at room temperature on a towel for about 30 minutes to draw out moisture.
Crack peppercorns using a cast-iron skillet. Salt both sides of the steaks and then press in cracked peppercorns generously on both sides. (we have a peppermate grinder we use)
Heat the cast-iron skillet over medium-high heat. Add olive oil and one tablespoon of butter. When the butter is melted, add the steaks and cook on first side until there's a dark sear, 3 to 5 minutes. Flip the steaks, add remaining butter, and cook to desired doneness-2 minutes for rare.
Remove steaks from the pan. Cover and let rest while you prepare the pan sauce.
Lower heat to medium, then add sliced shallots and cook until translucent, about 2 minutes.
Deglaze by adding cognac or brandy and scraping up the browned bits from the pan. Whisk in Dijon, chicken stock, and cream.
Turn to high heat and boil until reduced and thickened, about 5 minutes.
Serve steaks drizzled with sauce.
It was suggested to serve with broccoli and we had some on hand. It was delicious with a bit of the sauce poured over it as well.