Steak au Poivre with Cognac Sauce

I must have a protein deficiency because I've been craving red meat like crazy lately. Despite having an amazing Delmonico steak (with a porcini mushroom rub, a 12-year aged balsamic reduction, and Parmesan truffle fries) last night at one of Minneapolis' favorite steak houses (Capital Grille) I wanted steak again tonight. With all the ingredients to make steak au poivre and a cognac cream sauce on hand , what to have for dinner was an easy decision. I happened to have a NY strip steak on hand but your favorite cut will do, filet mignon would be especially good.

Serves 4

Ingredients:
2 lb of your favorite steak, trimmed and cut into four portions
1 tablespoon of whole black peppercorns, crushed
2 teaspoons of fresh thyme
Kosher salt
1 tablespoon of canola oil
2 tablespoons butter
1 large shallot, finely diced
1/3 cup plus 1 teaspoon Cognac (or brandy)
1/2 cup heavy cream

Preheat oven to 425F. Combine 1 teaspoon of salt, 1 teaspoon of thyme and crushed black peppercorns. Pat mixture onto both sides of steaks to form a thin crust.

Heat an oven-proof skillet (preferably cast-iron) and canola oil on medium-high heat. When the pan is hot cook the steaks for 2 minutes on each side and then put in the oven for 4 minutes (for medium-rare, longer for thicker steaks, up to 7 minutes). Remove steaks from pan, set aside covered with foil.

Drain fat from pan (leaving behind the brown bits). On medium heat add the butter and shallots. Cook shallots until tender (about 2 minutes), be sure to scrape up the brown bits. Remove the pan from the heat (to prevent flare-ups) and add the cognac, return to heat and let reduce for 1-2 minutes, until a glazey consistency. Add the cream, remaining teaspoon of thyme, and any accumulated juices from the resting steaks, bring to a boil, reduce and let simmer for 2 minutes. Add remaining teaspoon of cognac and salt to taste.

Spoon over steaks and serve with a fries or roasted potatoes and a green salad.

Bon appetit!