Steak au Poivre

Ingredients

• 2 beef steaks (ribeye or New York strip), 6 ounces each
• 2 tablespoons whole black peppercorns
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1/4 cup brandy or cognac
• 1/2 cup heavy cream
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• 1 shallot, minced

Instructions

1. Crush peppercorns coarsely using a mortar and pestle or the bottom of a pan
2. Pat steaks dry with paper towels and season both sides with salt
3. Press the crushed peppercorns firmly onto both sides of each steak
4. Heat oil in a large skillet over medium-high heat until smoking
5. Sear steaks for 3-4 minutes per side for medium-rare, then remove and set aside
6. Reduce heat to medium and add 1 tablespoon butter to the same skillet
7. Sauté minced shallot for 1 minute until fragrant
8. Carefully add brandy and ignite to burn off alcohol, about 30 seconds
9. Add beef broth and Dijon mustard, scraping up browned bits
10. Simmer sauce for 2-3 minutes until reduced slightly
11. Remove from heat and stir in heavy cream and remaining butter
12. Season sauce with salt and pepper to taste
13. Return steaks to skillet for 30 seconds to coat with sauce
14. Plate steaks and pour sauce over top

Notes

• Use a heavy-bottomed skillet such as cast iron or stainless steel for even heat distribution
• Allow steaks to reach room temperature 30 minutes before cooking for even doneness
• Do not move steaks while searing; let them develop a crust undisturbed
• Use high-quality beef steaks at least 1 inch thick for best results
• Be careful when flaming brandy; keep a lid nearby to smother flames if needed
• The sauce can be made ahead and reheated gently before serving
• This dish is best served immediately with crusty bread or potatoes