Steak Au Poivre (Steak with Pepper)

• 2 rib eye steaks (or better cut)
• 1/4 stick butter and a little olive oil
• 1/2 pint heavy whipping cream
• Cracked black pepper (a lot - like 1/2 cup)
• 4 oz. brandy
• 6 pats of cold butter

Crack peppercorns until you have approximately 1/2 cup. Do not grind them crack/crush them. Coat the steaks with the cracked pepper, push/grind the pepper in with the heal of your hand. Heat the butter/olive oil in skillet on medium-high heat. Cook steaks to desired doneness. (Can use thinner cuts of meat so the cooking time will not be so long in the skillet.) Remove the steaks and keep warm.

There will be some bits of pepper and steak drippings in the pan. Pour off the oil/butter but be careful not to pour off bits & pieces left in pan. Put skillet back on stove and turn to high, just for a few seconds to get the skillet hot enough for the brandy to flame - pour in the brandy and light it. Flame will burn out. Turn heat to medium.

                                                                                  

Now pour in the cream, and with a rubber spatula, scrape the bottom of the pan to be sure everything is loose, scrape sides and bottom to keep cream from burning (cream can bubble, but don't burn). Cook this down a bit. Now, take 6 pats of cold butter and put into the sauce. Take sauce off when it has cooked down to the thickness you want. Place steaks on plate and spoon sauce over them. Yummy!!

Have a lid to the skillet(s) close by and/or keep a fire extinguisher handy.