Steak Au Poivre

• 3 Porterhouse or 4 shell steaks with the bone or I have made this with Fillet Mignon as well
• 1/2 cup whole peppercorns cracked
• 1 Large Spanish onion sliced
• 2 Lbs button or baby port mushrooms sliced
• 4 Cloves Minced Garlic
• Extra virgin Olive Oil
• Sweet Butter
• Heavy Cream about 2 ounces
• Cognac about 2 ounces
• Salt

1. Salt the steaks and dredge the steaks in the cracked peppercorns press down to make the peppercorns stick well. Reserve the leftover peppercorns for later.
2. Heat a large heavy skillet preferably cast iron with the oil and 1 tablespoon of sweet butter. Sear the steaks on a medium high flame until just before done. Example if you like them medium remove them medium rare.
3. After you finish the steaks saute the mushrooms until they begin to soften and cook down about 10 minutes. Then add the onions and allow the onions to become translucent. Add some salt and the remaining pepper corns there shouldn't be that much cracked peppercorns left. After the mushrooms and onions caramelize add the cognac be careful and step back or remove the skillet from the burner. Return back to the burner and ignite the alcohol. Continuously stir until all the alcohol burns off. Add the heavy creme stir to incorporate and add 1 tablespoon of butter allow to melt and remove from the skillet.
4. Put the steaks into a pan and broil for about 4 to 6 minutes until done watch careful not to burn. Remove put the mushroom and onions on top and serve. Allow about 8 minutes before cutting into.

shell, peppercorns cracked, onion, button, garlic, extra virgin olive oil, sweet butter, heavy cream, cognac, salt

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-50183525 (may not work)