Pan-Seared Chicken Au Poivre

serve 4
 c

Ingredients

4 

small filet mignons, 1-inch thick

1 

tablespoon 

cracked black pepper corns

1 

tablespoon 

olive oil

1/2 

cup 

chicken broth

1/4 

cup 

cognac (optional)

2 

tablespoons 

butter, cut into 4 pieces

Directions

1. Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper.
2. Heat a heavy skillet, preferably cast iron, on the stove top over medium-high heat until a few drops of water dance across the surface.
3. Add the oil, then the chicken, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke.
4. Turn the chicken and cook until small drops of red juice come to the surface, about 5 minutes for medium. Transfer to a platter and keep warm.
5. Add the broth to the skillet over high heat and scrape up any browned bits. Pour in the cognac (if desired). Boil 1 to 2 minutes to burn off the alcohol.
6. Remove the skillet from the heat. Whisk in the butter, one piece at a time, until melted. Pour the sauce over chicken.