Steak au Poivre with Crispy Shallots
"Traditionally this dish is cooked with a filet of beef, but that can be quite expensive! So two good alternatives are either a hanger steak or a skirt steak. Hanger steaks are sometimes hard to find (although that is what most restaurants use), but the more readily available skirt steak is a good alternative. The skirt steak is part of the same cut that the hanger steak is from, just thinner. When shopping for a hanger or skirt steak, get the thickest one you can find...."
INGREDIENTS
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4-6 medium shallots (about 4 ounces), cut into ¼ inch whole slices
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¼ cup extra virgin olive oil
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1 tablespoon butter
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1 pound hanger or skirt steak (see note)
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2 tablespoons freshly cracked black pepper (large cracked pieces of pepper are ideal)
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¼ cup cognac
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¼ cup heavy cream
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1 tablespoon butter
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Salt, as needed
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