Steak au Poivre

• 1 teaspoon salt
• 4 teaspoons fresh coarsely ground black pepper
• 4 (6-ounce, 3/4-inch thick) tenderloin steaks
• 1 tablespoon butter
• 5 tablespoons Cognac
• 3 teaspoons Dijon mustard
• 2/3 cup half-and-half or light cream
• 3 tablespoons brined green peppercorns (drained)

1. Rub salt and ground black pepper over both sides of the steak.
2. Heat a dry saute pan over high heat.
3. When pan becomes very hot add butter, let melt, then add steaks.
4. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
5. Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it.
6. Flame should burn out after approximately 10 seconds.
7. (If flame continues to burn, put it out by placing a lid on the pan).
8. Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
9. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings.
10. Add peppercorns.
11. Stir and simmer for a couple of minutes until sauce becomes thick.
12. Place steaks on warmed serving plates.
13. Pour sauce over steak.

salt, fresh coarsely ground black pepper, tenderloin, butter, cognac, mustard, light cream, brined green

Taken from www.foodnetwork.com/recipes/steak-au-poivre-recipe0.html (may not work)