Steak Au Poivre - cooking recipe

Ingredients

3 Tbsp. cracked black pepper
4 (8 oz.) rib-eye steaks
2 Tbsp. butter or margarine
2 Tbsp. vegetable oil
1 Tbsp. finely chopped shallots
1/4 c. cognac
3/4 tsp. cornstarch
3/4 c. undiluted canned beef broth, divided
3 1/2 Tbsp. whipping cream
1 1/2 Tbsp. butter or margarine

Preparation

Press cracked pepper into both sides of each steak.
Cover and refrigerate 1 hour.
Heat butter and oil in a skillet over medium heat.
Cook steaks 3 minutes on each side, or until browned. Remove steaks from skillet; cover and keep warm.
Saute shallots in skillet over medium heat until tender.
Wipe out excess oil from skillet with paper towels.
Pour cognac into skillet and ignite, using a long match.
After flames die, dissolve cornstarch in 2 tablespoons beef broth and add to cognac with remaining beef broth, stirring until thickened.
Stir in cream.
Add butter and swirl to blend.
Serve over steaks.