Steak au Poivre (Peppered Steak)

4 6-7 oz. steaks (filet mignon, tenderloin)

oil

salt and fresh ground black pepper

Sauce:

1/2 c. chopped shallots

3 tsp. fresh crushed black peppercorns

30 ml Cognac

400-500 ml beef broth

150 ml heavy whipping cream

2 tsp green peppercorns

Preparation:

1. Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
2. Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
3. Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
4. Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
5. Add the green peppercorns into the sauce (do not add the brine/liquid).
6. Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.

Serve with potatoes au gratin.