A delightful twist on the classic Steak Au Poivre, this recipe enhances the flavors with a creamy cognac sauce and a touch of aromatic herbs.
Season both sides of the steaks with kosher salt and cracked black pepper.
Let the steaks sit at room temperature for 15 minutes after seasoning to enhance flavor.
Heat olive oil in a heavy skillet over high heat and sear the steaks for 3-4 minutes on each side.
Ensure the skillet is hot before adding the steaks to achieve a good sear.
Transfer the steaks to an oven-safe dish and keep warm in a 175°F oven.
Cover the dish loosely with foil to retain heat without steaming the steaks.
In the same skillet, sauté minced shallots with butter over medium heat until softened.
Stir frequently to prevent the shallots from burning.
Add cognac to the skillet, carefully igniting if desired, and cook until reduced by half.
Tilt the skillet slightly away from you when adding cognac to avoid flare-ups.
Stir in heavy cream and the remaining butter, cooking until the sauce thickens.
Keep stirring to ensure a smooth and creamy sauce.
Serve the steaks topped with the sauce and garnished with fresh parsley.
Sprinkle parsley just before serving for a fresh and vibrant touch.
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