Steak Au Poivre

• 2 boneless beef sirloin
• 1 tablespoon coarsley ground peppercorn
• garlic oil
• 13 cup cognac, warmed

1. The pepper corns must be crushed, preferably with a mortar.
2. Allow about 1/2 TBS per steak.
3. About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers.
4. In a heavy skillet, heat a very small amount of oil.
5. Sear the steak on both sides very quickly over high heat.
6. Reduce the heat and cook to preference.
7. When the steaks are done, quickly flame with the warm cognac.
8. Remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks.

beef sirloin, coarsley ground peppercorn, garlic oil, cognac

Taken from www.food.com/recipe/steak-au-poivre-16507 (may not work)