A delightful twist on the classic steak au poivre, featuring a creamy cognac sauce and a touch of citrus for a balanced flavor.
Heat the heavy cream in a saucepan over medium heat until it reduces by half, approximately 20 minutes.
Stir the cream occasionally to prevent it from scorching.
Crush the black peppercorns using a mortar and pestle or a rolling pin.
For a more even coating, ensure the peppercorns are crushed to a consistent size.
Pat the steaks dry with a paper towel and coat both sides with the crushed peppercorns, pressing gently to adhere.
Let the steaks sit at room temperature for 10 minutes to ensure even cooking.
Heat olive oil and butter in a saute pan over medium-high heat until the butter melts.
Swirl the pan to combine the butter and oil evenly.
Place the steaks in the pan and sear each side for 3-4 minutes for medium-rare doneness.
Avoid overcrowding the pan to ensure a good sear.
Remove the steaks from the pan and set aside to rest.
Cover the steaks loosely with foil to keep them warm.
Deglaze the pan with cognac, carefully igniting it to burn off the alcohol.
Use a long lighter for safety when igniting the cognac.
Stir the reduced cream into the pan along with a squeeze of fresh lemon juice and a pinch of salt.
Taste the sauce and adjust the seasoning as needed.
Serve the steaks topped with the creamy cognac sauce.
Garnish with a sprig of parsley for a touch of color.
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