Steak au Poivre

• 1- 3/4 pound Flat Iron Steak (USDA Choice)
• 1/4 cups Olive Oil
• 3 Tablespoons Black Peppercorns, Cracked To A Medium Consistency
• 8 Tablespoons Butter, Unsalted
• 1 Tablespoon Beef Base (I Used Better Than Bouillon)
• 1/2 cups Water, Hot
• 1 Tablespoon Dijon Mustard
• 1/4 cups Cognac Or Brandy (I Used Brandy)
• 1/2 cups Heavy Whipping Cream
• Kosher Salt

1. Season each side of the steak with about a teaspoon of salt.
2. Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns.
3. Note: It will look like too much pepper, but just go with it.
4. Let the steak sit at room temperature for about 30 minutes.
5. Preheat your oven to 425 degrees .
6. Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat.
7. Add the remaining oil and half of the butter to the pan.
8. Sear each side of the steak until it is browned nicely.
9. Move the pan to the oven and cook for 10 minutes (for medium rare).
10. Mix the beef base and hot water well in a small bowl and set aside.
11. Remove the pan from the oven, move the steak to a platter, tent with foil, and let it rest.
12. Put the pan on a burner at medium heat.
13. Add the beef base and water mixture and bring just to a boil while scraping the fond (brown bits) from the bottom of the pan.
14. Add the mustard and cognac/brandy and continue stirring until the mustard is well-incorporated.
15. Add the remaining butter and heavy cream and stir to combine.
16. Adjust the seasoning of the sauce with salt to taste.
17. Reduce the heat and continue cooking the sauce until it coats the back of a spoon.
18. Slice the steak across the grain to about 1/4 and serve drizzled with the sauce.
19. I served mine with Yukon gold potatoes and yellow onion wedges that were roasted with olive oil, salt, and pepper.

olive oil, black, butter, beef, water, dijon mustard, cognac, cream, kosher salt

Taken from tastykitchen.com/recipes/main-courses/steak-au-poivre/ (may not work)