Peppercorn Steak recipe

I made this recipe a few weeks ago for my bf and I one Friday night that he drove up after work.  I didn't have this blog quite yet so I don't have any of my own photos, but it was hands down one of the best steak recipes I've tried yet...and both of us really liked it.  The sauce added a perfect touch to the meat!  I served the steaks with some delicious homemade garlic mashed potatoes (and some wine) which complimented the meal perfectly.

[simplyrecipes.com]

Ingredients-
4 good sized steaks: 1/2 lb to 1 lb ea (I used filet mignon)
Salt
2T grapeseed old, canola oil or other high smoke-point oil
3T black peppercorns, cracked (THIS was probably the hardest part-I had a blister afterwards! much more than I needed for this recipe)
1/4c finely chopped shallots or onions
1/4c cognac or other brandy
1c beef broth or stock
1/4c heavy cream
1/4c finely chopped parsley

*Sprinkle salt over both sides of the steaks and let them come to room temperature.

*Heat the oil in a large pan over high heat (I used my cast iron pan).  When the oil begins to smoke, remove the pan from heat.  Pat the steaks dry with paper towels and place in the hot pan.  Turn heat to med-high when returning the pan to heat.  Sear for at least 4 minutes on one side and cook the other side of the steak at a lower temperature.

*Cook the steaks to your preferred doneness and place them on a baking sheet.  Sprinkle generously with peppercorn and tent with aluminum foil while preparing sauce.

*Sauce: Add shallots to the pan and saute for 2 minutes.  Add the brandy and scape the bottom of the pan with a wooden spoon as it boils.  After the brandy has been mostly boiled away, add beef stock while turning to high heat.  Boil down sauce until it thickens.  Pour in heavy cream until it boils, then turn off the heat and add parsley and black pepper.

*Pour sauce over steaks and enjoy!