Pan-Seared Steak Au Poivre

Ingredients

• 4 small filet mignons, 1-inch thick
• 1 tablespoon cracked black peppercorns
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 1/4 cup cognac (optional)
• 2 tablespoons butter, cut into 4 pieces

Directions

1. Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper.
2. Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface.
3. Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke.
4. Turn the steaks and cook until small drops of red juice come to the surface, about 5 minutes for medium. Transfer to a platter and keep warm.
5. Add the broth to the skillet over high heat and scrape up any browned bits. Pour in the cognac (if desired). Boil 1 to 2 minutes to burn off the alcohol.
6. Remove the skillet from the heat. Whisk in the butter, one piece at a time, until melted. Pour the sauce over the steaks.

By Jane Kirby,  May 2002