Entree: France – Steak au poivre (Peppercorn steak)

Serving Size: 2

Ingredients

- 1 tomahawk steak, bone-in, approx. 32 oz (900 g) total
- 2 tbsp (30 g) coarsely crushed black peppercorns
- 1–2 tsp (5–10 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 shallots, finely minced (about 1 oz / 30 g)
- 1/4 cup (60 ml) brandy or cognac
- 3/4 cup (180 ml) heavy cream
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut for sautéing or boiling
- 1 cup (150 g) garden peas (fresh or frozen)
- 1 tbsp (15 ml) chopped fresh parsley (for garnish)

Instructions

1. Pat the tomahawk dry; press the crushed peppercorns into both sides of the steak and season lightly with salt; let rest 30–45 minutes at room temperature.
2. Heat a heavy skillet over high heat and add vegetable oil; sear the steak 3–4 minutes per side until deeply browned, searing the bone edges as well; transfer to a preheated 375°F (190°C) oven if needed to reach desired doneness (target 125°F–130°F / 52°C–54°C for medium-rare); remove and tent to rest.
3. Meanwhile, cook Yukon Gold potatoes: either boil until tender and pan-sauté with 1 tbsp (15 ml) butter until golden, or roast in oven with oil until crisp.
4. In the skillet used for the steak, reduce heat to medium, add 1 tbsp (15 g) butter and the minced shallots; sauté until softened about 1–2 minutes.
5. Carefully add brandy or cognac and flambé or simmer to burn off alcohol; scrape browned bits from the pan.
6. Stir in heavy cream and simmer gently until the sauce thickens to coat the back of a spoon; adjust seasoning with salt as needed.
7. Blanch or steam garden peas for 2–3 minutes and toss with a little butter and parsley.
8. Slice the rested tomahawk, spoon the peppercorn cream sauce over the slices, and serve with potatoes and garden peas.