Anyday Steak Au Poivre

Serves 2

2 6 ounce beef tenderloin steaks
2 tablespoons black peppercorns, crushed
1 tablespoon green peppercorns
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons shallots minced
2 tablespoons cognac (or bourbon or red wine)
1 tablespoon unsalted butter
chopped parsley
1/4 cup demi-glace

Sprinkle salt and cracked peppercorns on both sides of the steaks. Press the black peppercorns to encrust the steaks.

Heat the oil and the butter in a heavy sauté pan (cast iron preferred). When the pan is hot, place the steaks in the pan. Cook for about 4 minutes per side. Remove steaks to a warm platter.

Make the pan sauce. Add the shallots and sauté briefly stirring to scrape up the drippings. Lean away from the stove and add the cognac. Bring to a boil to cook off the alcohol. Add the demi glace or rich beef stock. Bring to a boil, stir 1 minute to thicken.
Add the green peppercorns. Off the heat, whisk in the additional 1 tablespoon of butter.

Pour sauce over steaks and sprinkle liberally with parsley.