Steak au Poivre with Cognac Cream Sauce

• 2 pieces Beef steak, about 2.5 cm thick
• 1 tsp Fine sea salt
• 2 tbsp Black peppercorns
• 30 g Unsalted butter
• 1 medium Shallot
• 60 ml Cognac
• 120 ml Beef stock
• 120 ml Double cream
• 2 tsp Dijon mustard

1. Pat the steaks dry, then season both sides with the fine sea salt. Crush the black peppercorns coarsely with a mortar and pestle, then press them firmly onto both sides of the steaks.
2. Heat a frying pan over medium-high heat until very hot. Add half the unsalted butter, then sear the steaks for 2 to 4 minutes per side for medium-rare, or until cooked to your liking. Transfer to a board and rest for 5 minutes.
3. Reduce the heat to medium and add the remaining butter. Finely chop the shallot, add it to the pan and cook for 1 to 2 minutes until softened but not browned.
4. Carefully pour in the cognac and let it bubble for about 30 seconds, scraping up the browned bits from the pan. Add the beef stock and simmer for 2 to 3 minutes until slightly reduced.
5. Stir in the double cream and bring to a gentle simmer, then cook for 2 to 4 minutes until the sauce lightly coats the back of a spoon. Take off the heat and whisk in the Dijon mustard, then taste and adjust with a pinch more fine sea salt if needed.
6. Slice the steaks or serve whole, then spoon over the cognac cream sauce. Serve immediately while the steak is still juicy.

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