Steak au Poivre

• 3 Tablespoons Black Peppercorns; Cracked
• 4-6oz. Beef Filets (About 1 1/2-inch Thick)
• Salt
• 2 Tablespoons Butter
• 1 Tablespoon Vegetable Oil
• 1/3 cup Cognac
• (Non-Alcohol Substitute: Apple or White Grape Juice, but you won't be able to flame the sauce) Personally, I like the white grape juice and can find no difference in the taste.
• 1 cup Beef Stock
• 1/2 cup of Heavy Cream

Instructions:
To crack the peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently with a mallet. Peppercorns should be cracked to release their flavor, not ground. Avoid food mill processing.
After cracking peppercorns, transfer them to a plate and roll the beef filets in them so that steaks are evenly covered. Season liberally on both sides of the filets with salt.
Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, approximately 4 - minutes on each side for medium rare preparation. Transfer steaks to four warmed plates and cover loosely with foil to retain heat while preparing sauce. I usually just put them in the microwave and slightly warm them again when ready.
Add cognac to the hot skillet, then carefully ignite with a large handled match. Make sure to keep a tight-fitting lid handy so the flame can be readily extinguished if required. This will really flare up. Me personally, I use the white grape juice and bypass the possibility of burning the house down or at the very least, setting off the smoke detector. I'll just about swear, it makes a mushroom cloud LOL. Allow alcohol to burn off, for about 1-minute, then add the stock. Cook until the sauce is reduced by half, approximately 5-minutes. Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes ( you may have to add a pinch of flour or cornstarch to help it thicken). Season with salt and pour the sauce over the steaks. Serve immediately.
Serves: 4

This is a great recipe. The recipe originated in 19th century France somewhere near Normandy. During this time period noted figures took their companions for late suppers loaded with pepper, as black pepper was considered an aphrodisiac. About the only place you can get it now without making it yourself is at some expensive French restaurant.

NOTE FROM Becky: I've included Joanie's notes in this recipe..it makes it interesting! *LOL* BUT!! this is a really great recipe..I've tasted it! (AND!! It does make a mushroom cloud when you "burn" the cognac!

Joanie