Coffee Rubbed Steak au Poivre


I am not really sure what it means, but time and again it makes a fantastic steak.  It was seasoned with salt & pepper on the plate while coming up to room temperature.  I coated it with a coffee rub I made a while back and seared it in butter & olive oil over medium heat for 4 min a side.  They got a hearty dark crust and rested while I made the sauce.  I added sliced mushrooms to the pan and as they sweated down, the mushrooms picked up the brown bits off of the bottom of the pan.  When the mushrooms had a nice caramel color on them, I deglazed the pan with brandy & added some cream.  As the sauce reduced, I returned the steaks and their juices for a quick warmer and then they hit the plate.