Steak au poivre
Two pepper-crusted steaks seared hard, then finished with a shallot, cognac and cream pan sauce. The French bistro classic, on the table in under 20 minutes.
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 840 kcal
Ingredients
Method
Crush the peppercorns coarsely in a zip-top bag with the bottom of a heavy pan. Pat the steaks dry, season well with salt, then press the pepper firmly into both sides. Chop the shallot.
Heat the oil in a large heavy skillet over medium-high heat until shimmering, about 2 minutes. Add the steaks and cook without moving for 4 minutes, until a dark crust forms.
Flip and cook 3 to 4 minutes more for medium-rare (130°F in the center) or 5 minutes for medium (140°F). Move to a plate to rest.
Pour off all but a thin film of fat, lower the heat to medium and add the butter and shallot. Cook, stirring, until soft.
Take the pan off the heat and away from the stovetop before adding the cognac (it can flare up). Return to medium heat and let it bubble, scraping up the browned bits, until almost gone. If it catches fire, step back and let the flames die out on their own, or slide a lid over the pan.
Stir in the cream, the Dijon if using, and any juices from the resting plate. Simmer until thick enough to coat a spoon, taste for salt, then spoon over the steaks.
Tips
- Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. The USDA recommends 145°F with a 3-minute rest if you want it fully safe by their guidelines.
- Most of the cognac's alcohol bubbles off but not all of it. To skip it, deglaze with 3 tablespoons of beef broth (check it's gluten-free) and add a few drops of Worcestershire sauce.
- Crush the peppercorns coarsely, not to a powder. Big cracked pieces give the crust its bite without making the sauce gritty.
