Steak au Poivre

Serves 2

♦ Two 1.5-inch-thick filet mignon steaks (about 8-ounces each)
♦ Olive oil
♦ Butter
♦ Black peppercorns
♦ Salt
♦ Half and half

Heat a tablespoon butter with a tablespoon of oil in a wide frying pan, and bring to a sizzle. Add the steaks, and cook ~60 seconds on each side. Reduce the heat to medium/low, and cook a further 2 minutes per side for medium rare. Remove the steaks to a plate and tent with foil; keep the juices in the pan.

Add a triple shot of brandy into the juices, and turn off the stovetop (or remove from the burner, if using electric); carefully ignite the alcohol with a long match. Carefully swirl the pan until the flames die down.

Return the pan to the heat, and grind fresh peppercorns into the sauce. Add 2 tablespoons of half-and-half. Stir well, and pour over the steaks; serve immediately.

Read more about this dish and my musical pairing by clicking HERE.