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[OEXCHAOS]

This is perhaps the sexiest, rich dinner I make. Steak au Poivre -- for two 1 Hanger steak (aka hanging tender or butcher's steak) trimmed of gristle or 2 tenderloin steaks, about 1 1/2 inches thick Kosher salt Pepper 2 tablespoons green peppercorns in brine 2 teaspoons olive or grape seed oil 1/3 cup Cognac 2 tablespoons Demiglace concentrate or 1 cup homemade beef stock. 1 cup heavy cream Trim your hanger steak, if your butcher has not. There is a funky bit of gristle down the middle of this incredible cut of meat. Note that this is a long cut that should be left whole until cooked and never take this cut past medium rare. If using fillets, you can take them a bit more done if desired. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt and pepper. Cover with plastic wrap. Coarsely crush the green peppercorns with a mortar and pestle or between plastic wrap with a mallet. Set aside with teaspoon of the reserved brine. Heat the oil in a skillet or chefs pan over medium high heat until shimmering. Add the hanger steak and cook for 3 minutes on each side and feel for doneness. Do not overcook. If using fillets, cook about 4 minutes each side. If using a meat thermometer, take the meat to about 112 degrees. Remove the steaks and place on a very warm plate and tent with foil. Add the Cognac to the pan and deglaze the brown bits. Be careful, as the alcohol will ignite fairly easily and you'd be surprised how high the flames can lick. After a moment or two, the alcohol will burn off. Add the demi-glace, green peppercorns and brine and continue deglazing over medium heat. If the demi-glace doesn't dissolve, add a few tablespoons of water and simmer for a moment. Add the cream and simmer, stirring often, until the sauce begins to thicken. Slice the hanger steak into 1/2" medallions and if a bit under done, add into the pan at the last minute to warm through. Otherwise, place on a warm plate and add sauce. If serving fillets, simply add them breifly to the warm sauce and plate. Serve this with oven fries and a Caesar salad. Pair with a big red wine.