Steak au Poivre

To serve 4

Four 6-ounce boneless shell steaks, 1 inch thick
3 tablespoons black peppercorns, coarsely crushed
3 tablespoons clarified butter
Salt
1/4 cup Cognac
1-1/2 cups beef stock
2 tablespoons unsalted butter, chilled and cut into bits

Pat the steaks with paper towels. One at a time, sprinkle both sides of the steaks with about 2 teaspoons of the crushed peppercorns, pushing them firmly into the meat with your hands. In a 12-inch saute pan or heavy skillet, warm the clarified butter over high heat for 10 seconds. Place the steaks in the pan and saute them for two or three minutes. Turn them with a metal spatula, sprinkle salt on each, and saute for two minutes longer, or until the steaks are done to your taste. If you undercook the steaks slightly, they will continue to cook while you prepare the sauce.) Transfer the steaks to a heated platter and set them aside.

Pour the Cognac down the side of the pan into the remaining fat. Let the Cognac warm for a few seconds and if it does not flame spontaneously ignite it with a match. Slide the pan gently back nd forth until the flames die. Pour in the stock and bring it to a boil over high heat, scraping in the brown particles that cling to the bottom of the pan. Taste for seasoning, strain the sauce into a small saucepan, and reheat. Remove the sauce from the heat and beat in the chilled butter bits.

Pour the sauce over the steaks and serve at once.