Steak au Poivre and Pommes Frites

I was feeling a French vibe on afternoon and decided to cook up a french meal with steak and fries...a.k.a. Steak au Poivre and Pommes Frites. I did not have tenderloin on me but had some 1 inch thick top sirloin steaks and cut them each into 4 pieces. This recipe is a keeper and can be used on any steak. The inspiration for this dish is from one of our fave restaurants in Vegas, Mon Ami Gabi in Paris Hotel & Casino. They use hangar steaks for their dishes served along the fries...a heart attack on a plate but a once-a-month indulgence! You can use any steak you wish but be sure it is a thin cut. One more thing, be sure you are not up close to the Cognac when you light it! I almost lost my eyebrows ^^

Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Directions

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

For the fries:

Idaho potatoes
Vegetable Oil

Heat up oil in frying pan.

Wash the potatoes, dry, then cut into matchsticks. Fry until golden brown and flip to brown other side of fries. I do not move the fries until they are ready to flip the first time. This helps in even cooking/browning.