Steak au Poivre

A thick steak crusted in cracked black pepper, seared hard until the outside is deeply browned, then finished with a silky cognac and cream sauce. It is the French bistro at its most indulgent — and it comes together in one pan in about half an hour.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

620

Ingredients

• 2 ribeye or sirloin steaks (about 250 g each)
• 2 tablespoons black peppercorns, coarsely crushed
• 1 tablespoon olive oil
• 30 g unsalted butter
• 2 shallots, finely chopped
• 60 ml cognac or brandy
• 150 ml double cream
• 1 teaspoon Dijon mustard
• Salt, to taste
• Chopped chives, to garnish

Instructions

1. Bring the steaks to room temperature, pat dry, and press the crushed peppercorns firmly onto both sides.
2. Heat the oil in a heavy skillet until almost smoking and sear the steaks for 3 to 4 minutes per side for medium-rare.
3. Transfer the steaks to a plate, season with salt, and rest under foil for 5 minutes.
4. Lower the heat, melt the butter, and soften the shallots for 2 minutes.
5. Carefully pour in the cognac and let it bubble for 30 seconds, scraping up the browned bits from the pan.
6. Stir in the cream and mustard, simmer until slightly thickened, then spoon over the sliced steaks.

Pro tips

• Crush the peppercorns coarsely — fine pepper burns and turns bitter in the hot pan.
• Rest the steak properly; cutting too soon spills the juices.
• If flambéing the cognac, keep your face and anything flammable well away from the pan.

Frequently asked questions