Classic French Steak Au Poivre
 Steak au poivre may sound fancy, but with a few simple ingredients, you can make this French bistro favorite in under 30 minutes. Ingredients Four 6- to 8-ounce filet mignons 1 heaping teaspoon kosher salt 1 tablespoon whole peppercorns 1 tablespoon vegetable oil 2 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1 medium shallot ½ cup Cognac or other brandy ¾ cup heavy cream 1 teaspoon Dijon mustard Four 6- to 8-ounce filet mignons 1 heaping teaspoon kosher salt 1 tablespoon whole peppercorns 1 tablespoon vegetable oil 2 tablespoons unsalted butter ⅓ cup finely chopped shallots, from 1 medium shallot ½ cup Cognac or other brandy ¾ cup heavy cream 1 teaspoon Dijon mustard Instructions Pat the steaks dry and, if they are thick, gently press them down so that they are about 1½ inches thick. Season the steaks all over with the salt. Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks. In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil. Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top. Pat the steaks dry and, if they are thick, gently press them down so that they are about 1½ inches thick. Season the steaks all over with the salt. Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks. In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil. Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top. Nutrition Information Powered by Serving size: 1 6-oz filet Calories: 721 Fat: 55 g Saturated fat: 26 g Carbohydrates: 5 g Sugar: 2 g Fiber: 1 g Protein: 34 g Sodium: 587 mg Cholesterol: 217 mg Serving size: 1 6-oz filet Calories: 721 Fat: 55 g Saturated fat: 26 g Carbohydrates: 5 g Sugar: 2 g Fiber: 1 g Protein: 34 g Sodium: 587 mg Cholesterol: 217 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.