The eight different kinds of peppercorn in our steak rub give this classic steak au poivre recipe a nice twist.
Trim excess fat from the steaks. Rub cracked pepper on the steaks, making sure they stick well.
Heat a pan on high. Pour in oil, and cook the steaks to your liking.
Set aside the meat and throw out the cooking fat. Add shallots and butter cook for 30-45 seconds. Pour in Cognac and flambé. Add soya sauce, cream and reduce by one third. Incorporate the mustard then pour the sauce on the steaks.