Steak au Poivre

A classic French dish: pan-seared steak coated in cracked black pepper, finished with a rich, creamy peppercorn sauce. TRY substituting green, white, or pink peppercorns.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crack the peppercorns: Put them in a plastic bag and crush them with a heavy pan or rolling pin. You want coarse pieces, not finely ground pepper.

Step 2

Season the steaks: Pat the steaks very dry. Season both sides with salt, then press the cracked pepper firmly onto both sides.

Step 3

Sear the steaks: Heat a heavy skillet over medium-high to high heat. Add the oil. When very hot, add the steaks. Cook about 3–4 minutes per side for medium-rare, depending on thickness. Add 1 tablespoon butter during the last minute and spoon the melted butter over the steaks. For medium-rare, aim for about 125–130°F before resting.

Step 4

Rest the steaks: Transfer them to a plate and loosely tent with foil. Rest for 5–10 minutes.

Step 5

Make the sauce: Reduce the skillet to medium. Add the minced shallot and cook for about 1 minute. Remove the skillet briefly from the heat and add the brandy. Be careful—brandy can ignite. Return to the heat and simmer until reduced by roughly half.

Step 6

Add the beef stock and simmer for 2–3 minutes. Stir in the heavy cream and Dijon mustard. Simmer another 2–4 minutes, until the sauce thickens enough to coat a spoon.

Step 7

Finish the sauce: Remove from the heat and whisk in the cold butter. Taste and add salt if necessary.

Step 8

Serve: Put each steak on a plate and spoon the peppercorn sauce over or around it.