Pan-Seared Steak Au Poivre
- 4 small filets mignons, 1 inch thick
- ½ cup beef broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup cognac (optional)
- 1 tablespoon cracked black peppercorns
Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper. Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface. Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as...