Steak au Poivre

Steak au poivre is traditionally made with filet mignon, but because the cut has little taste of its own and is also one of the most expensive cuts, I recommend using a good strip steak for this recipe, which features a cream-based sauce flavored with cognac and plenty of black pepper. I’m suggesting using two large strip steaks, halved, to serve four. But feel free to go traditional with a 4- to 6-ounce/110- to 170-gram filet mignon, cut from the tenderloin. (This recipe works great with c