Steak au Poivre

Ingredients

• •2 strip loin or ribeye steaks (about 250 g each)
• •2 tbsp whole black peppercorns, coarsely cracked
• •2 tbsp unsalted butter
• •1 tbsp olive oil
• •1 shallot, finely minced
• •3 tbsp cognac or brandy
• •0.5 cup beef broth
• •0.5 cup heavy cream (35%)
• •1 tsp Dijon mustard
• •to taste salt
• •1 tbsp fresh flat-leaf parsley, chopped

Directions

1. 1Pat steaks completely dry with paper towel; season both sides with salt. Press cracked peppercorns firmly onto both cut faces of each steak so they adhere.
2. 2Heat a heavy skillet (cast iron preferred) over high heat until smoking; add oil and 1 tbsp butter. Sear steaks 3–4 minutes per side for medium-rare, basting with the butter. Transfer to a warm plate and tent loosely with foil.
3. 3Reduce heat to medium; add remaining butter and shallot to the same skillet, scraping up any browned bits, and cook 1 minute.
4. 4Remove skillet from heat; pour in cognac. Return to heat and carefully tip the pan or use a long lighter to flambé, letting flames die down completely, about 30 seconds.
5. 5Pour in beef broth and cream; simmer over medium-high heat, stirring, until sauce reduces by half and coats a spoon, 3–4 minutes. Whisk in Dijon mustard; taste and season with salt.
6. 6Plate the steaks, pour sauce generously over each, and scatter with parsley. Serve immediately.

💡 Use a wooden rolling pin or the bottom of a heavy pan to crack peppercorns — crack them, don't grind them, for the right crunchy crust. If you prefer not to flambé, simply let the cognac simmer for 1 minute to cook off the alcohol.

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