Entrée: France – Steak au Poivre (Pepper Steak)
Serving Size: 2
Approximate Time
Prep
15 min
Cook
25 min
Additional
10 min
Total
50 min
Ingredients
2 boneless strip steaks or filet mignon, 8–10 oz / 225–285 g each, 1–1.5 inches thick
1 1 / 2–2 tbsp whole black peppercorns, coarsely cracked
1 1 / 2 tsp kosher salt
1 tbsp neutral oil (such as grapeseed or canola)
2 tbsp unsalted butter, divided
1 small shallot, finely minced (about 2 tbsp)
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) low-sodium beef stock
1 / 2 cup (120 ml) heavy cream
1 tsp Dijon mustard (optional)
Flaky salt, to taste (optional)
Instructions
Crack the peppercorns: Lightly crush whole black peppercorns with a mortar and pestle or under a heavy pan until you have coarse, uneven pieces.
Season the steaks: Pat steaks very dry. Sprinkle all sides with kosher salt, then firmly press the cracked pepper onto both sides to create an even crust. Let sit at room temperature for 15 minutes.
Sear: Heat a heavy skillet (preferably cast iron) over medium-high until very hot. Add the oil. Lay in the steaks and sear 2–3 minutes per side until deeply browned. Reduce heat to medium, add 1 tbsp butter, and baste. Cook to desired doneness (approx. 120–125°F/49–52°C for rare, 125–130°F/52–54°C for medium-rare, 135°F/57°C for medium).
Rest: Transfer steaks to a warm plate and tent loosely with foil. Rest 5–10 minutes. Pour off excess fat from the pan, leaving about 1 tbsp.
Aromatics: Return pan to medium heat, add remaining 1 tbsp butter and the shallot. Sauté 30–60 seconds until translucent and fragrant without browning.
Deglaze with cognac: Off the heat, add the cognac. Return to medium heat and carefully flambé (if comfortable) or simply simmer, scraping up browned bits, until reduced by about half.
Reduce with stock: Add the beef stock and simmer 2–3 minutes until reduced by about half.
Finish the sauce: Stir in the heavy cream (and Dijon, if using). Simmer, stirring, until slightly thickened and glossy, 2–4 minutes. Season with a pinch of salt to taste.
Serve: Stir any resting juices from the steaks into the sauce. Spoon the sauce over the steaks, finish with a pinch of flaky salt if desired, and serve immediately.
