French Brandy Peppercorn Steak (Steak au Poivre) - 2

Cooking Steps 1. Pat the steak dry and season evenly with salt. 2. Spread coarsely ground black pepper on a plate, and firmly press both sides and edges of the steak into the pepper to coat it thickly with crushed peppercorns. 3. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until it just begins to smoke. 4. Place the steak in the skillet and sear until the surface is browned and caramelized, and the fat edges are rendered, according to thickness and desired doneness (e.g., about 4 minutes per side for medium-rare). 5. Remove the steak and place it on a warm plate, loosely tent with aluminum foil, and let it rest for 5 to 10 minutes. 6. Keep the drippings and fat from searing the steak in the same pan. Add the remaining butter, then add chopped onions and sauté until golden brown and caramelized. 7. Add green peppercorns (if using), remove the skillet from the heat temporarily, pour in the brandy (be cautious of direct flame ignition), then return to the stove over medium-low heat to let the alcohol evaporate. 8. Pour in the stock and bring to a boil, then add heavy cream and simmer over low heat until the sauce thickens slightly. Season with salt. 9. Pour the juices released from the steak during resting back into the sauce and mix well. 10. Ladle the brandy peppercorn sauce over the steak and serve.