Steak Au Poivre

Ingredients

• 2 tsp. coarse ground pepper
• 2 10-oz New York strip steaks (up to 12-oz)
• Salt to taste
• 2 Tbs. Olive oil
• 2 Tbs. shallot minced
• 1/4 cup cognac
• 1 Tbs. veal or beef demi-glace
• 1 cup low-sodium beef stock
• 4 Tbs. unsalted butter cut into 4 pieces

Instructions

1. Spread pepper out on a baking sheet. Season steaks on both sides with salt, then press steaks into pepper, coating both sides.
2. In a deep saute pan over medium-high heat, warm oil until shimmering. Arrange steaks in pan; cook 2-3 minutes per side for medium-rare, or until done to your liking. Transfer to a warmed platter; cover loosely with foil.
3. Pour off excess fat from pan; set pan over medium heat. Add shallots; saute until translucent, 2-3 minutes. Add cognac; cook until most of the liquid has evaporated, about 1 minute. Add demi-glace and stock; cook until reduced by half, 2-3 minutes. Reduce heat to low; add butter 1 piece at a time, whisking constantly. Strain sauce through a fine-mesh sieve into a bowl, Spoon sauce over steaks; serve immediately