French Pepper Steak (Steak Au Poivre)

Adapted from an old cookbook.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 steaks

Ingredients

• 4  teaspoons black pepper, coarsely ground
• 3  lbs  rib eye steaks, cut into 6 equal portions, about 1 1/2 inch thick
• 3  tablespoons butter
• 2  tablespoons olive oil
•  salt
• 1⁄2 cup brandy
• 1⁄4 cup heavy cream
•  fresh parsley, for garnish

Directions

1. Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
2. Remove steak to serving platter and keep warm. Season lightly with salt to taste.
3. Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.