Steak au Poivre

2 club sirloin steaks, about 1 inch thick, or 4 small fillets, 1½ inches thick
2 t freshly ground black pepper
5-7 T butter
1 T olive oil
2 T scallions
½ c beef stock or bouillon
⅓ c cognac
1 T Grand Marnier

Dry the steaks. Sprinkle each side with about ½ t of pepper, pressing pepper into the meat. Refrigerate covered 2–3 hours. In a skillet heat 1 tablespoon of the butter with oil, and cook steaks quickly on each side, approximately 4 or 5 minutes to a side. Remove steaks to a warm platter. Pour off the fat from the skillet and add 1–2 tablespoons of butter. Saute scallions for 1 minute. Add beef stock to the pan and boil down to about 2 tablespoons while scraping up the pan juices. Then add cognac and boil for 1 minute. Swirl in 3–4 tablespoons of the butter. At the last minute, add Grand Marnier. Pour mixture over steaks and serve. Note: Ginny says to add mushrooms!

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