Steak au poivre with cognac cream sauce

Let the steaks sit on the counter about 45 minutes so they are not ice cold.

Fold the peppercorns into parchment and smash with a hammer until cracked into pieces, not finely ground.

Salt the first side evenly; press on about half the pepper. Flip, salt, and press the rest of the pepper on.

Heat a large heavy pan over medium-high with the vegetable oil and butter until melted and the butter is just beginning to brown.

Thinly slice and mince the shallot.

Variation: for a larger, thicker cut, brown both sides then finish a few minutes in an oven set to broil.

Sear the steaks three to four minutes a side over medium-high until brown and crusty on both sides.

Optionally check the internal temperature: 130 to 140 when done.

Rest the steaks covered on a platter.

If the pan is very hot, take it off the heat a couple of minutes so the shallots do not scorch.

Cook the shallot in the pan about two minutes until softened.

Off the heat, add the cognac and ignite it to burn off the alcohol.

Return to medium heat, whisk in the heavy cream, bring to a boil and whisk until thickened enough to coat the back of a spoon; it darkens as it cooks.

Taste for salt and pour the sauce over the steaks. Serve immediately.