Classic French Pepper Steak au Poivre

Crush your peppercorns using a mortar and pestle or a pepper grinder.

Season your steaks with salt on both sides, then press one side of each steak into the peppercorns to create a peppercorn crust.

Heat your butter and olive oil in a skillet over medium-high heat.

Once your skillet is hot, add your steaks (peppercorn side down) and sear for about 4 minutes on each side for medium-rare, or adjust to your preferred level of doneness.

Remove the steaks from the skillet and let them rest.

In the same skillet, add the shallots and cook until they're softened.

Slowly add your Cognac or brandy to the skillet (be careful, as it may flame).

Add the heavy cream, bring the sauce to a simmer, and cook until it's thick enough to coat the back of a spoon.

Season your sauce with salt to taste.

Serve your steaks hot with the peppercorn sauce and garnish with fresh parsley.