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Steak au Poivre

4 whole Beef Tenderloin Steaks, 1.5" Thick
4 cloves Garlic, Peeled And Smashed
4 Tablespoons Kosher Salt
4 Tablespoons Whole Black Peppercorns
5 Tablespoons Butter, Divided
1 Tablespoon Extra Virgin Olive Oil
2 sprigs Fresh Thyme
1 sprig Fresh Rosemary
1/2 cups Cognac, Plus 1 Tablespoon, Divided
1 cup Heavy Cream


Remove the steaks from the fridge, pat dry, salt generously on both sides, and let sit on paper towels for 30-60 minutes before cooking. While the steak is resting, make a paste of the garlic. Sprinkle a generous amount of coarse salt on top of the smashed garlic, and using the palm of your hand on the flat side of a knife, slide the knife over the garlic repeatedly until a paste forms. Crush the peppercorns using a mortar and pestle (or heavy-bottomed pan). Pat the rested steaks dry, and firmly press the top and bottom of each steak into the peppercorns. Heat a large cast iron skillet over high heat. Add 2 tablespoons of butter and the olive oil and melt, stirring to combine. Gently place the steaks into the hot pan and sear over high heat for 2 minutes on each side. Reduce the heat to medium-low, add the remaining 3 tablespoons of butter, garlic paste, thyme, and rosemary. Continue cooking the steaks, turning occasionally and basting with the pan liquid, until your desired doneness is reached (about 8 minutes for medium). Remove the steaks from pan and tent with foil to rest. Discard the liquid from the pan, but do not scrape up any bits stuck to the bottom. Place the pan over medium-high heat and add 1/2 cup cognac. Light the cognac with a match to burn off the alcohol. Whisk in the heavy cream, stirring frequently, until thickened, about 2 minutes. Pour in the juices that have accumulated on the plate from the steaks, along with remaining 1 tablespoon of cognac. Quickly stir until thickened again, about 30 seconds. Plate the steaks, topping them with a generous amount of sauce.

Source: tastykitchen.com