Steak Au Poivre

• 12 ounces New York strip steaks
• 1 12 tablespoons cracked black pepper
• 14 teaspoon kosher salt
• canola oil, for sauteing
• 14 teaspoon butter
• 12 tablespoon black pepper
• 1 shallot
• 14 cup brandy
• 1 12 cups veal stock
• 12 cup heavy cream

1. Sprinkle the salt on both sides of the steak, then cover one side with a tablespoon of the pepper.
2. Pour canola oil and butter into a pan and over a high flame.
3. Place the steak pepper-side down and cook for 3 to 4 minutes.
4. Turn it over and cook for an additional 6 minutes.
5. 4.
6. Place in the oven at 350 F for another 12 minutes for medium rare.
7. Serve with french fries, watercress, and sauce.
8. SAUCE:.
9. Finely dice the shallot and add to a saucepan with the black pepper and brandy.
10. Heat the brandy mixture of medium heat for around 5 minutes until it's reduced to a syrupy consistency.
11. Add the veal stock and heavy cream and cook for around 14 minutes until it becomes a creamy sauce.
12. Add salt to taste and pour over the steak.

new, cracked black pepper, kosher salt, canola oil, butter, black pepper, shallot, brandy, veal stock, heavy cream

Taken from www.food.com/recipe/steak-au-poivre-270367 (may not work)