Steak au Poivre with Shallot Pan Sauce

2 strip steaks, about 1-inch thick
coarse sea salt
freshly crushed black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, minced
3 tablespoons brandy
1/4 cup dry white wine
1 tablespoon heavy cream

Season both sides of steaks liberally with salt and crushed black pepper.

Heat a medium heavy-bottomed pan over high heat. To the hot pan add oil and steaks. Cook for 2 to 3 minutes per side for medium rare. Remove steaks and allow to rest.

Wipe pan, removing excess oil and residue. Turn heat down to medium-high. Add butter, swirling until melted. Add shallots and sauté until translucent, about 1 to 2 minutes.

Off from heat, add brandy and allow to reduce by half, about 1 to 2 minutes. Add wine and allow to reduce by half, about 1 to 2 minutes. Add cream and allow to reduce by half, about 1 to 2 minutes. Spoon sauce over steaks and serve. Yield: 2 servings.

 

- Recipe courtesy of Gastronomer's Guide.