Ingredients

• 1 T. minced shallot
• 2 garlic cloves, minced
• 2 t. peppercorns, cracked beneath a pan and coarsely chopped
• 1/4 c. (60 ml.) cognac
• 1 c. (240 ml.) heavy cream
• Kosher salt
• 1 – 2 t. Dijon mustard
• 2 – 3 t. fresh thyme leaves (optional)

Directions

1. After the steaks are resting, pour off oil from the pan leaving a thin coat. Over medium-high heat cook the shallot, garlic and peppercorns in the pan for about 30 seconds – don’t let it burn. Add the cognac to deglaze the pan and simmer until reduced to 1 T. Add the cream and allow to simmer until reduce by half. Taste and season as needed with salt. Mix in the mustard and thyme.

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