Steak au Poivre

Season the steaks with salt. In a shallow skillet big enough to fit the four steaks, heat the clarified butter or oil until hazing. Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium. Remove from the pan, cover with aluminum foil to keep warm and set aside. For well-done steak, brown on each for 3 minutes, then transfer to a baking dish and bake in a 400 degrees F oven for 8-10 minutes. Remove from the oven and cover with aluminum foil.

Add the stock to a medium saucepan and reduce down to about 1 1/2 cups. Add the shallots to the skillet and lightly color for 3-4 minutes before adding the peppercorns. Add the wine and half the brandy, stir with a wooden spoon to scrape the sticky meat juices from the base of the pan, mix them in and bubble for 1 minute until syrupy. Stir in the reduced stock and bring to a boil. Cook the sauce for 7 minutes, or until syrupy, then add the remaining brandy.

Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil. Serve on individual warm plates or on one large plate. Garnish with parsley and serve with some French fries or roasted potatoes.

CHEF'S TIP: Clarified butter is used because it will cook at a higher temperature than normal butter without burning. You will need about 3/4 cup butter to yield 1/3 cup clarified butter. Melt the butter over low heat in a small, heavy-bottomed saucepan, without stirring or shaking the pan. Skim the foam from the surface, then carefully pour the clear butter into a container, leaving the white sediment in the pan. Cover and refrigerate until needed. Will keep for up to 4 weeks.