Southern Steak Au Poivre (Peppered Steak)

4 tablespoons black peppercorns, cracked
2 tablespoons green peppercorns, drained and finely chopped
½ teaspoon Cayenne pepper
flaky salt, to taste
2 pounds beef tenderloin, cut into six steaks, at room temperature
2 tablespoons neutral oil
1 tablespoon butter
¼ cup finely chopped shallots
¼ cup whiskey
1 cup beef broth
¼ cup heavy cream

1. Combine the crushed black pepper, green pepper, and cayenne in a bowl.

2. Season the steaks with flaky salt on all sides, then coat them generously in the pepper mixture.

3. Heat the oil in a large sauté pan over high heat. When the oil begins to smoke, add the steaks and reduce the heat to medium high. Cook four minutes on the first side, then flip and reduce the heat to medium. Cook an additional three to four minutes, or until cooked to your desired doneness.

4. Remove from the pan and set aside. Tent with foil.

5. Add the butter and shallots to the pan. Sauté one to two minutes, until tender. Deglaze with the whiskey, stirring with a wooden spoon to bring up the fond. When almost all of the liquid has cooked down, add the beef stock.

6. Increase the heat to high, and reduce by half (about five minutes). Add the cream and cook another minute, then remove from the heat.

Serve the steaks drizzled with sauce, with more sauce on the side.