Steak au Poivre with Mustard Sauce

• 1 1/2 to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
• Salt
• 4 teaspoons cracked black pepper, more or less
• 2 tablespoons butter
• 2 tablespoons neutral oil, such as canola or grapeseed
• 1 tablespoon Cognac
• 1/4 cup Dijon mustard
• 1/2 cup heavy cream

1. 1 Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks.
2. Put the butter and oil in a 10- or 12-inch skillet and turn the heat to medium-high.
3. When the butter melts, turn the heat to high and add the steaks.
4. Cook until almost done, 3 to 4 minutes per side for rare.
5. Turn off the heat and transfer the steaks to a warm platter in a low oven.
6. 2 Add the Cognac to the pan, turn the heat to low, and stir, then add the mustard and cream.
7. Bring to a boil, then reduce the heat to low.
8. 3 Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.

salt, cracked black pepper, butter, neutral oil, cognac, dijon mustard, heavy cream

Taken from www.cookstr.com/recipes/steak-au-poivre-with-mustard-sauce (may not work)