French Peppercorn-Crusted Steak with Luxurious Cognac Cream Sauce

 

French Peppercorn-Crusted Steak with Luxurious Cognac Cream SauceIngredients:4 beef tenderloin steaks (6-8 oz each)2 tablespoons whole black peppercorns, coarsely crushed1 teaspoon kosher salt2 tablespoons olive oil2 tablespoons unsalted butter1/4 cup cognac or brandy1 cup heavy cream1 teaspoon Dijon mustard1 tablespoon fresh parsley, choppedExtra salt and pepper, to tasteDirections:Pat the steaks dry with paper towels.Press the crushed peppercorns evenly onto both sides of each steak and season with salt.Heat olive oil in a heavy skillet over medium-high heat until shimmering.Add the steaks and cook for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.Transfer steaks to a plate and tent loosely with foil.Reduce heat to medium and add butter to the skillet.Carefully pour in the cognac or brandy and scrape up any browned bits from the pan.Allow the alcohol to reduce by half, about 2 minutes.Stir in the heavy cream and Dijon mustard.Simmer for 3-4 minutes until the sauce thickens slightly.Season the sauce to taste with additional salt if needed.Return the steaks briefly to the pan or spoon the sauce over the steaks when serving.Garnish with fresh parsley and serve immediately.Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutesKcal: 685 kcal | Servings: 4 servings