Steak au Poivre

A classic French dish featuring a tender steak coated in crushed peppercorns, seared to perfection, and finished with a rich cognac-cream pan sauce.

Ingredients

• 2 ribeye or filet mignon steaks
• 2 tbsp whole black peppercorns, crushed
• 1 tbsp butter
• 1 tbsp oil
• Salt, to taste
• ¼ cup cognac or brandy
• ½ cup beef stock
• ½ cup heavy cream

Directions

1. Crush peppercorns lightly using a mortar and pestle or the bottom of a pan.
2. Press crushed peppercorns onto both sides of the steaks to coat them.
3. Season steaks lightly with salt.
4. Heat butter and oil in a skillet over medium-high heat.
5. Sear steaks 3–4 minutes per side (or until desired doneness). Remove and rest.
6. Deglaze the pan with cognac or brandy, scraping up browned bits.
7. Add beef stock and simmer briefly.
8. Stir in heavy cream and reduce until thick and velvety.
9. Return steaks to the pan briefly or spoon sauce over them.
10. Serve immediately, traditionally with pommes frites or mashed potatoes.