Steak au Poivre (Peppered Steak)

This dish was one of the first dishes I made, and has been the dish I've made most often so far. Very simple dish really, I suggest that you try this.



Ingredients Include:
Sirloin Steak (about 8oz)
3 T. Black Peppercorns (very coarse)
Salt
1/2 T. Butter
1/2 T. Olive Oil
1 Med Clove Garlic Minced
2 T. Brandy
1/3 to 1/2 C. Heavy Cream

Start by taking the crushed peppercorns and pressing them into the steak, give it a nice coating of pepper on both sides, dash it with some salt as well. Heat the olive oil and butter in a skillet pan (cast iron would be great for this, however I only have stainless steel, but use something oven proof), get it nice and hot and then place the steak into the pan. You want to sear the steak, creating a nice crust about 5-6 minutes on one side, flip it over and place in a 350 degree oven to finish off. Depending on how you like your steak prepared (personally I like it a little on the rare side, so i skip the oven and just cook another 5 minutes in the skillet), and depending on the thickeness of the sirloin, will determine how long to cook it in the oven. Roughly 8 min. will get you to a Med-Rare state, again depending on thickness.

When the steak is done, remove from oven and set the steak off to the side to rest, return the pan to stove over medium heat, pour in the brandy to deglaze the pan, add the garlic and heavy cream, reduce by 1/3. Stir in an juices from the steak and pour the sauce on the bottom of a plate, place the steak on top of the sauce and serve.