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.