Steak au Poivre with Mustard Sauce

Ingredients:

1 1/2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
Salt
4 teaspoons cracked black pepper,
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon Cognac
1/4 cup Dijon mustard
1/2 cup heavy cream

Process:

1. Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks. Put the butter and oil into a 10- or 12-inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare.
Turn off the heat and transfer the steaks to a warm platter in a low oven.
2. Add the Cognac to the pan, turn the heat to low, and stir, then add the mustard and cream. Bring to a boil, then reduce heat to low.
3. Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.

We served the steaks with baked potatoes with the works and sauteed spinach with garlic and olive oil. The steaks were delicious. The alcohol disappears leaving a beautiful rich creamy mustard taste. We will have them again for any occasion.

This dish was selected to celebrate Bastille Day on July 14th. Credit for the recipe goes to
http://labellecuisine.com/archives/Index%20-%20Bastille%20Day%20Recipes.htm