Steak au poivre

Heat the slab slowly, dousing with wine at regular intervals. Taste periodically. You’ll know when it’s ready.

Ingredients

¼ cup black peppercorns

4 boneless sirloin steaks

2-3 Tablespoons olive oil

Dash salt

¼ cup Cognac plus 1 Tablespoon

1 cup heavy cream

Directions

Crush the peppercorns, using either a coffee bean grinder or a heavy-bottomed pan. Place the steaks on the crushed pepper and coat both sides. Add steaks to hot pan of oil and sauté 4-5 minutes per side. Season with salt. Add ¼ cup Cognac to pan and flambé, then remove steaks from pan. Add cream to pan and bring to a boil, stirring until thick enough to coat a spoon. Pour over steak to serve. Allow your imagination to run wild at the thought of nibbling on hot, spicy meat slathered in cream and alcohol. Yummy.