Steak au Poivre

Recipe By : Vineyard Seasons by Susan Branch Ingredients:

1 to 1 1/2 Tb cracked black peppercorns
2 tenderloin steaks, at least 1 1/4" thick
2 tablespoons butter
1 tablespoon shallots -- minced
2 tablespoons cognac
2 tablespoons red wine
1/4 cup beef broth
2 tablespoons heavy cream

Instructions:

Crack the peppercorns in a mortar & pestle or with a rolling pin on board (I would put them in a plastic bag to keep them from flying all over the kitchen). Press the cracked peppercorns into the steaks.
Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan.
Stir in cream, heat through but don't boil. Pour sauce over steaks and serve.