Grilled Steak Au Poivre

• 4 rib eye steaks, 3/4-inch thick
• 1 1/2 teaspoons olive oil
• 1 teaspoon salt
• 3 -4 tablespoons peppercorns, coarsely cracked
• CREAMY COGNAC SAUCE
• 2 tablespoons butter
• 4 shallots, minced
• 2 tablespoons cognac or 2 tablespoons brandy
• 1/3 cup dry red wine
• 3 tablespoons heavy cream
• 1 1/2 cups beef gravy, canned or homemade
• salt & freshly ground black pepper, to taste

1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

eye steaks, olive oil, salt, cognac sauce, butter, shallots, cognac, red wine, heavy cream, beef gravy, salt

Taken from www.food.com/recipe/grilled-steak-au-poivre-370345 (may not work)