Classic Steak au Poivre
"You canÂtip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes...."
INGREDIENTS
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2 boneless beef strip steaks (about 1 lb. total)
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Kosher salt
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1-1/2 Tbs. black peppercorns, very coarsely crushed
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1 Tbs. olive oil
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1 oz. (2 Tbs.) unsalted butter
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1 small shallot, minced
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1/4 cup Cognac
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1/3 cup heavy cream
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1 Tbs. chopped fresh flat-leaf parsley
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