steak au poivre

2 strip steaks, ~8oz, ~3" wide, trimmed of fat
5 pats unsalted butter
medium shallot, minced
1.5 cups stock (beef, chicken, or veggie, or a mix)
2 tablespoons whole peppercornds
1/4 c heavy cream
1/4 c plus 1 Tablespoon brandy
1 teaspn lemon juice

heat two pats unsalted butter in wok or skillet, until it starts to foam
add medium shallot, heat until softened
add stock and bring to boil
reduce to 1/2 c.

put peppercorns in two ziplock bags, bash with tamp, untilcourse ground

salt both sides of steaks
put pepper only one side, press in with cake pan

warm up another pan at medium heat.
put steaks pepper side down in pan, no oil.

again press cake pan on top of steaks to embedd peppers

turn up to medium high for 6 minutes
turn over. press again.

3 minutes. remove steaks.

add reduced broth to hot skillet
add 1/4c heavy cream, 1/4 c brandy
back up to high heat.
stir and heat until coat back of soup spoon.
take off heat, whisk in 3 pats cold butter.
add 1Tb brandy, 1 tsp lemon juice

add juices from steaks to the sauce.