Steak au Poivre

• 2 tablespoons freshly cracked black pepper, more or less
• 4 filets mignons or sirloin (New York) strip steaks, each 6 to 8 ounces
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• Salt to taste
• 2 tablespoons minced shallot
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream (preferred) or water
• Chopped fresh parsley leaves for garnish

1. Press the pepper into the steaks to form an even coating.
2. Preheat the oven to 200F.
3. Put the oil and 1 tablespoon of the butter in a large skillet and turn the heat to medium-high.
4. When the butter melts, add the steaks and turn the heat to high.
5. Sear on the first side for about 3 minutes, then turn and sprinkle with salt.
6. Sear on the second side for 2 or 3 minutes; lower the heat and cook until just short of desired level of doneness, about 7 minutes total for medium-rare.
7. Keep warm in the oven while you make the sauce.
8. Pour out any fat from the skillet, but leave brown bits in there.
9. Over medium-high heat, add the remaining butter and shallot and cook until soft, stirring occasionally, about 3 minutes.
10. Add the mustard and cream and cook, stirring, for 30 seconds.
11. Spoon the sauce over the steaks, garnish, and serve.

freshly cracked black pepper, filets mignons, extra virgin olive oil, butter, salt, shallot, mustard, heavy cream, parsley

Taken from www.epicurious.com/recipes/food/views/steak-au-poivre-386360 (may not work)