Steak au Poivre

• Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick
• Kosher salt
• Coarsely crushed black peppercorns
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 1/3 cup brandy
• 3/4 cup chicken stock
• 1/4 cup heavy cream

1. Season the steaks with salt and black peppercorns and let stand for 45 minutes.
2. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil.
3. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.
4. Pour off all but 2 tablespoons of fat from the skillet.
5. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes.
6. Add the brandy and cook until most of the liquid has evaporated.
7. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes.
8. Stir in the heavy cream and simmer until slightly thickened, 1 minute.
9. Remove from the heat and stir in the remaining 2 tablespoons of butter.
10. Season the sauce with salt.
11. Slice the steak and transfer to plates or a platter.
12. Spoon the sauce on top and serve.

three, kosher salt, black peppercorns, unsalted butter, extravirgin olive oil, shallots, brandy, chicken stock, heavy cream

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