Recipe: Smith and Wollensky's Steak au Poivre

STEAK AU POIVRE
Source: Smith & Wollensky
2 Servings

2 filet mignon 6 to 8 oz
1 1/2 t butter (or 1 t olive oil)
salt & pepper
1 cup heavy cream
1 1/2 tbsp coarsely ground black pepper corns
2 tbsp vegetable oil
2 tbsp cognac

About 30 minutes before cooking, remove the filets from the refrigerator and pat them dry with a cloth.

Coarsely grind the pepper corns in a kitchen mortar with a pestle or in a peppermill and spread them on a plate.
Coat the filets on both sides with the pepper.

Melt butter (and/or olive oil) in a heavy cast iron skillet with a long handle. When very hot, add the filets and sear the meat for approximately 3-4 minutes on both sides.

Remove skillet from the heat, transfer the filets to a platter or plate, then pour out excess fat. Do not wash or remove ingredients in skillet, you will be deglazing the pan.

Return filets to pan and add cognac over filets.
Using a long kitchen match, ignite the cognac. Be careful not to burn yourself as the cognac will flare up when ignited. Use the proper precautions: be sure to pull your hair back, roll up your sleeves and stand back.

Add cream to the skillet and bring to a slow simmer.
Use a wooden spoon to lightly scrape the ingredients from the bottom of the pan. Allow the cream to thicken. Season to taste and then serve.