1. Prepare the Steaks

• Pat the steaks dry with paper towels to ensure a good sear.
• Season both sides of the steaks generously with salt.
• Crush the black peppercorns coarsely (you can use a mortar and pestle or place them in a zip-lock bag and pound them with a rolling pin). Press the crushed peppercorns into both sides of the steaks to form a crust.

2. Cook the Steaks

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• When the oil is hot, add the steaks and cook them to your desired doneness:
  • For medium-rare: about 4-5 minutes per side.
  • For medium: 5-6 minutes per side.
• Once done, remove the steaks from the skillet and let them rest on a plate for about 5 minutes.

3. Make the Sauce

• In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Let it melt.
• Carefully add 1/4 cup of cognac (it may flame up). Let it cook for 1-2 minutes, stirring occasionally.
• Stir in 1/2 cup of heavy cream and 1/4 cup of beef broth (optional for extra flavor). Let the sauce simmer for 3-5 minutes until it thickens slightly.
• Taste and adjust seasoning with salt or pepper, if needed.

4. Serve

• Return the steaks to the skillet briefly to coat them in the sauce or serve the steaks on a plate and spoon the sauce over the top.
• Pair with your favorite sides like mashed potatoes, roasted vegetables, or a simple salad.

Enjoy your delicious Steak au Poivre!