Steak au Poivre

Ingredients

New York or Rib-eye steaks 8 (6-ounce) (170g each)

(Faux Filet or Entrecote)

Dijon Mustard 2 tsp

Salt 2 ½ tsp

Green peppercorns or cracked black peppercorns 1/3 cup (110ml)

Olive oil 4 Tbsp plus 2 tsp

Shallots, minced ½ cup (120ml)

Cognac ½ cup (120ml)

Garlic, minced 2 Tbsp

Veal stock 2 cups 480ml)

Heavy Cream (crème entire) 1 cup (240ml)

Butter 6 Tbsp

Procedure

1. Brush the steaks with olive oil and season with salt. Sear them in a sauté pan on all sides. Place them on a baking sheet. Put them in the oven at 200°C (375°F). Finish cooking them to 130°F for medium rare.
2. The Sauce: In the same pan that you seared the steaks add the shallots, garlic, peppercorns and a bit more olive oil. Deglaze with Cognac and reduce by half. Add the veal stock and mustard and reduce by half again. Finally add the heavy cream and reduce again by half. Finish mounting with butter and final seasoning.
3. To serve: Place the steak on the plate and put the sauce over 1/3rd of the steak.

(Green peppercorns are supposed to be milder than black, change the amount of peppercorns to taste)