Prepare the Steak:
Trim the steak to about 12 ounces, remove ALL fat. Pound the steak to flatten and tenderize a bit. Season with kosher salt on both sides and allow it to sit at room temperature for 30 minutes. Sprinkle the cracked pepper* evenly over the steak and press into the meat with your fingers.
Cooking the Steak:
Heat olive oil in a skillet to medium high and add a slice of butter. When the butter melts and starts to sizzle add the steak and cook it for two minutes on each side. Remove the steak from the skillet and let it rest while making the pan sauce.
Pour off fat from the pan, keep the dark particles that are stuck to the pan. These particles are called fond and will add great flavor to the sauce. Add a teaspoon of minced shallots, diced red bell pepper and green peppercorns.
Remove the pan from the flame and add 2 ounces of good Cognac... Ignite with a flame. The cognac will deglaze the pan and allow the fond to mix with the sauce. Add heavy cream, let the cream reduce, stir in the mustard and pour the sauce over the steak.
* Crack the black peppercorns by wrapping them in plastic wrap and hitting them with the flat side of a meat mallet until they crack. Crack the pepper at the last minute to keep the fresh flavor of the pepper. You may also use a pepper grinder on the coarse setting.
* You may do this with filet mignon, ribeye or pork. How about fresh tuna au poivre..!
1 inch thick New York Strip loin
1 teaspoons kosher salt
3 tablespoons black peppercorns
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon shallots, minced
1 teaspoon red bell pepper, diced
1 teaspoon green peppercorns
2 ounces Cognac
1 teaspoon Dijon mustard
1/2 cup heavy cream