Roasted Steak Au Poivre

• 4 strips steaks 8 to 10 ounces each trimmed
• 2 tablespoons cracked black peppercorn
• 2 tablespoon Sweet Butter
• 1/2 cup Onion - chopped
• 2 tablespoons Shallots - minced
• 1/2 cup flour sifted
• 1 1/2 cup Rich Veal or Beef Stock
• 1/2 cup cognac
• 1/2 cup heavy whipping cream
• 2 tablespoons green peppercorn without their brine

1. Cook the steaks: Preheat your oven to 450u0b0. Cover generously the steak with the cracked black pepper. In an oven proof saute pan, heat I tablespoon olive and 1 tablespoon butter. When the butter is foamy, add the steaks, and cook on the stove top until golden brown. Place in the oven and cook to your liking. Remove from oven and carefully deglaze the pan with several tablespoons cognac and add it to the sauce. Spoon sauce over steak and serve immediately.
2. By Chef Jean Pierre
3. My website: www.chefjeanpierre.com
4. Proud member of : www.cookingschoolsofamerica.com - List all the Cooking Schools of America

cracked black peppercorn, sweet butter, onion, shallots, flour, cognac, heavy whipping cream, green peppercorn

Taken from www.epicurious.com/recipes/member/views/roasted-steak-au-poivre-1245992 (may not work)