Description
Steak au poivre is a French bistro classic that elevates a simple seared steak into something theatrical — the cracked peppercorn crust, the dramatic flambe of cognac, the rich cream sauce built in the same pan. It is one of those dishes that looks far more difficult than it actually is, yet never fails to impress. The coarse-cracked pepper provides bursts of heat, the cognac adds warmth and complexity, and the cream rounds everything into a sauce you will want to drink from the pan.
Ingredients
Units
- 2 filet mignon or New York strip steaks (8-10 ounces each, about 1 1/4 inches thick)
- 3 tablespoons whole black peppercorns, coarsely cracked
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallot, finely minced
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh flat-leaf parsley, chopped
Instructions
- Crack the peppercorns coarsely using the bottom of a heavy pan or a mortar and pestle. You want uneven, craggy pieces — not fine powder. Some pieces should be quite large.
- Pat the steaks dry and season both sides with salt. Press the cracked peppercorns firmly into both sides of each steak, using your palm to embed them into the surface. Let the steaks sit at room temperature for 20 minutes.
- Heat the oil in a heavy skillet (cast iron is ideal) over high heat until it just begins to smoke. Add the steaks and sear without moving for 4 minutes for a thick crust. Flip and cook 3-4 minutes more for medium-rare (130°F internal). Transfer to a cutting board to rest.
- Reduce the heat to medium. Add the butter and shallot to the pan. Cook for 1 minute, stirring and scraping up the fond.
- Remove the pan from the heat. Add the cognac — if cooking over gas, the alcohol may ignite; this is expected and the flame will die out in seconds. If it does not ignite, return to heat briefly. Let the cognac reduce for 30 seconds.
- Stir in the heavy cream and Dijon mustard. Return to medium heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Season with a pinch of salt if needed.
- Slice the steaks or serve whole, spooning the pepper cream sauce generously over and around each steak. Garnish with parsley.
Notes
- Crack the peppercorns yourself rather than using pre-ground pepper. The volatile aromatic compounds in freshly cracked pepper are what give this dish its character.
- The flambe step is traditional but optional. The purpose is to burn off the raw alcohol while leaving the flavor. If you are uncomfortable with the flame, simply let the cognac simmer and reduce.
- Let the steaks rest for at least 5 minutes before serving. This allows the juices to redistribute and the pepper crust to set.
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 1005
- Fat: 75 g
- Carbohydrates: 6 g
- Protein: 56 g