Steak Au Poivre

• 3 Tbsp. cracked black pepper
• 4 (8 oz.) rib-eye steaks
• 2 Tbsp. butter or margarine
• 2 Tbsp. vegetable oil
• 1 Tbsp. finely chopped shallots
• 1/4 c. cognac
• 3/4 tsp. cornstarch
• 3/4 c. undiluted canned beef broth, divided
• 3 1/2 Tbsp. whipping cream
• 1 1/2 Tbsp. butter or margarine

1. Press cracked pepper into both sides of each steak.
2. Cover and refrigerate 1 hour.
3. Heat butter and oil in a skillet over medium heat.
4. Cook steaks 3 minutes on each side, or until browned. Remove steaks from skillet; cover and keep warm.
5. Saute shallots in skillet over medium heat until tender.
6. Wipe out excess oil from skillet with paper towels.
7. Pour cognac into skillet and ignite, using a long match.
8. After flames die, dissolve cornstarch in 2 tablespoons beef broth and add to cognac with remaining beef broth, stirring until thickened.
9. Stir in cream.
10. Add butter and swirl to blend.
11. Serve over steaks.

cracked black pepper, butter, vegetable oil, shallots, cognac, cornstarch, beef broth, whipping cream, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726024 (may not work)