Steak au Poivre

Step 1. Cover Potato with cold water in a saucepan and add half the Salt. Bring to a boil, then simmer until a knife slides in easily, about 15 minutes. Drain and return to the pan off the heat.

Step 2. Meanwhile, season Beef Sirloin with the rest of the Salt and press Black Pepper onto both sides.

Step 3. Heat Vegetable Oil in a large skillet over medium-high heat. Sear the steaks in batches if needed until browned, about 3 to 4 minutes per side for medium-rare. Transfer to a plate and let rest.

Step 4. Meanwhile, mash the drained potatoes with Butter and Milk until smooth. Cover to keep warm.

Step 5. Reduce the skillet heat to medium. Add Shallot and cook in the pan drippings, stirring, until softened, about 2 minutes.

Step 6. Turn off the heat and add Brandy, away from any flame. Return to medium heat and scrape up the browned bits. Add Beef Stock and Heavy Cream; simmer until the sauce lightly coats a spoon, about 5 minutes.

Step 7. Slice the rested steaks against the grain. Stir any resting juices into the sauce, then spoon it over the steak and serve with the mashed potatoes.