Steak aux Poivres, 2

Martha and her personal chef, Pierre Schaedelin, prepare delicious steak aux poivres. Part 2.

Steak Aux Poivres

Heat olive oil in a medium heavy-bottomed skillet over high until very hot. Season both sides of the steaks with peppercorns, pressing them into the surface of the steaks. Season steaks with salt and add to pan. Let cook, turning once, about 2 1/2 minutes per side for medium rare. Transfer steaks to a platter and let stand while you make the sauce.
Pour off fat from skillet and add butter, swirling skillet, until butter is melted. Place skillet over medium-high heat and add shallots and green peppercorns; cook until shallots are translucent, about 1 minute. Remove from heat and carefully add cognac; return to heat and cook until skillet is almost dry, about 1 minute. Add wine and reduce until skillet is almost dry, about 1 minute.
Add demi-glace and cook until reduced by half, about 2 minutes. Stir in cream and a dash of cognac, if desired. Place each steak on a plate; spoon sauce over steak and serve immediately.