Ingredients

• Protein (steak, pork, chicken)
• 1 large shallot
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 tablespoon whole black peppercorns
• 1/3 cup cognac, dry sherry, or brandy
• 1/2 cup heavy cream

Directions

1. Finely chop the shallot. Thinly slice 2 garlic cloves. Mortar and pestle whole peppercorns to be cracked at least in half.
2. Cook the protein in vegetable oil in a cast-iron skillet, and remove from pan.
3. Add 2 tablespoons butter to the skillet with the sliced garlic, shallot, and crushed peppercorns. Cook until softened but not browned (4 to 5 minutes). Turn off the heat and add 1/3 cup cognac. Return to medium heat and cook until cognac is mostly evaporated (1 to 2 minutes). Add 1/2 cup heavy cream. Simmer until it coats the back of a spoon (about 1 minute). Season with kosher salt.
4. Serve immediately.