Steak au Poivre with Cognac Cream Sauce

Ingredients:

Steaks:

4 (6- to 8-ounce) tenderloin steaks, 1 1/2 inches thick

Kosher salt, to taste

2 tablespoons whole black peppercorns, coarsely crushed

1 tablespoon unsalted butter

1 teaspoon olive oil

Cognac Cream Sauce:

1/3 cup Cognac (plus an additional teaspoon)

1 cup heavy cream

Instructions:

Prepare the Steaks:

Remove the steaks from the refrigerator 30 minutes to 1 hour before cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns and spread them on a plate. Press the steaks into the peppercorns to coat both sides.

Cook the Steaks: