Steak Au Poivre - cooking recipe

Ingredients

4 slices steaks, 1-inch thick
2 teaspoons kosher salt, to taste
1/2 teaspoon black pepper, to taste
1 tablespoon light olive oil
1/3 cup shallot, chopped
1/4 cup butter, cut into 2 pieces
1/2 cup cognac
3/4 cup heavy cream

Preparation

Season both sides of each steak with the salt and pepper.
Heat the oil in a large heavy skillet over high heat, and then saute the steaks, 2 at a time, for 3-4 minutes on each side.
Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium.
Add the shallots and 1 piece of butter; saute for 5 minutes, until cooked.
Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.
Stir in cream and other piece of butter; heat through, stirring constantly.
Serve over steaks immediately.