Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Ingredients

Sauce

• 1 cup heavy cream
• 1 teaspoon beef bouillon
• 1/2 tablespoon lemon juice
• 1 tablespoon marsala wine or madeira wine
• 1/4 teaspoon salt (or to taste)
• 1/4 cup cognac

Steaks

• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 (8 ounce)  sirloin steaks, each 1-inch thick (room temperature)
• 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
• garlic salt, to taste
• 1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

Directions

1. 1

   In a saucepan, heat the cream until it reduces by half (20-30 minutes).

2. 2

   In a saute pan, heat the oil and butter.

3. 3

   Spread crushed peppercorns on a work surface.

4. 4

   Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.

5. 5

   Lay the steaks in the pan.

6. 6

   Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).

7. 7

   Add bouillon, lemon juice, wine, and salt to the sauce, and stir.

8. 8

   When the steaks have cooked, remove them from the pan; pour in the brandy.

9. 9

   Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.

10. 10

    Place each steak on a toasted slice of bread and top with sauce.