Steak au Poivre Pasta

Ingredients

• 2 filets
• Salt and pepper
• 3 tbsp butter
• Herbs
• 3 garlic cloves
• 2 tbsp butter
• 1 shallot
• 2 garlic cloves
• 1 tbsp black pepper
• 1/3 cup cognac, brandy or dry cooking wine
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/3 cup Parmesan cheese
• 2 tbsp chives

Method

1. 1

   Season the filets generously with salt and pepper.

2. 2

   Sear the filets in a skillet with 3 tbsp butter, herbs, and 3 smashed garlic cloves, basting continuously until cooked to your desired doneness, then set aside to rest.

3. 3

   In the same skillet, melt 2 tbsp butter and sauté minced shallot, 2 minced garlic cloves, and black pepper until fragrant.

4. 4

   Deglaze the pan with cognac, brandy, or dry cooking wine and allow it to reduce.

5. 5

   Stir in heavy cream, Dijon mustard, and Worcestershire sauce, simmering gently until the sauce thickens.

6. 6

   Stir in Parmesan cheese and chives until smooth, then toss with cooked pasta and serve topped with sliced steak.