Steak au Poivre

Tags: #meat #french #steak Serving: 2 servings Total time: 50 minutes

A French bistro classic: peppercorn-crusted steaks with a silky cognac-cream pan sauce.

Ingredients

• 2 × 250g boneless striploin steaks, 3cm thick
• 10g black peppercorns
• 8g kosher salt
• 15ml neutral oil
• 30g unsalted butter, divided
• 20g shallot, finely minced
• 60ml cognac or brandy
• 120ml low-sodium beef stock
• 120ml heavy cream (35–40% fat)
• 5g Dijon mustard (optional)
• 2g flat-leaf parsley, finely chopped (optional)

Steps

1. Set steaks at room temperature for 30 minutes.
2. Toast peppercorns in a dry skillet over medium heat for 2 minutes.
3. Crush peppercorns to coarse pieces in a mortar or under a heavy pan.
4. Pat steaks dry with paper towels.
5. Season steaks evenly with salt.
6. Press crushed peppercorns onto both sides of the steaks.
7. Heat oil in a heavy skillet over medium-high heat until shimmering.
8. Add steaks to the skillet.
9. Cook steaks on the first side for 3 minutes.
10. Flip steaks with tongs.
11. Add 20g butter to the skillet.
12. Baste steaks with the foaming butter for 1 minute.
13. Cook steaks on the second side for 2 to 3 minutes, until 52–55°C internal for medium-rare.
14. Transfer steaks to a warm plate.
15. Tent steaks loosely with foil.
16. Discard all but 15ml fat from the skillet.
17. Reduce heat to medium.
18. Add shallots to the skillet.
19. Sweat shallots for 1 minute.
20. Remove skillet from heat.
21. Add cognac to the skillet.
22. Return skillet to medium heat.
23. Scrape browned bits from the skillet with a wooden spoon.
24. Boil cognac until reduced to about 30ml, about 30 seconds.
25. Add beef stock to the skillet.
26. Boil stock until reduced by half, about 3 minutes.
27. Add cream to the skillet.
28. Simmer sauce until it lightly coats the spoon, 2 to 3 minutes.
29. Stir in 10g butter.
30. Stir in Dijon mustard (optional).
31. Add salt to the sauce to taste.
32. Turn off the heat.