Steak au Poivre

Updated at: Thu, 17 Aug 2023 02:32:00 GMT

Step 1

Using a pastry brush, if you’ve got one, paint the steaks on both sides with oil; you should need not more than a teaspoon on each side. Then dredge the oily steaks in the mashed peppercorns — you want a good, crusty coat. If the peppercorns are too coarse, they’ll just fall off; if they’re too fine, you won’t stop coughing when you eat them.

Step 2

In a heavy-bottomed frying pan, put the remaining oil to heat up. Add the steaks, and sear over high heat on each side, then, over moderate heat, add the butter and another drop of olive oil and cook the steaks for about another 3 minutes a side or to requisite bloodiness. Remove to warmed plates. Turn the heat up to high again, then pour in the brandy, stirring well all the time to deglaze the pan. When you’ve got a thickened glaze, taste it: You may want to add salt, and you may want to whisk in a little butter just to help it all taste and look smooth and amalgamated. This, too, is where you could add your dollop of cream if you wanted. I’ve also, instead of the brandy, used Marsala without which I’m pathologically incapable of existing, and it was dee-licious.

Step 3

Serve the glaze poured atop the steaks or on the side.

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