Entree: France – Steak au poivre (Peppercorn steak)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 40 min

Total 55 min

Ingredients

- 2 Beef baseball cut sirloin steaks, approx. 10 oz (280 g) each
- 2 tbsp (30 g) coarsely crushed black peppercorns
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 small shallot, minced
- 1/4 cup (60 ml) cognac or brandy
- 1 cup (240 ml) beef stock
- 1/3 cup (80 ml) heavy cream
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Remove steaks from refrigerator 30–45 minutes before cooking to come to near room temperature; pat dry and season both sides with kosher salt. Press the coarsely crushed black peppercorns firmly into both faces of each steak to form an even crust.
2. Preheat oven to 400°F (200°C). Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot, add olive oil and 1 tbsp (15 g) butter. Add steaks and sear without moving 3–4 minutes per side until a deep brown crust forms. If steaks are very thick, transfer skillet to the preheated oven and roast 4–6 minutes more for medium-rare (adjust time for desired doneness). Remove steaks to a warm plate and loosely tent with foil to rest.
3. Return skillet to medium heat and add remaining 2 tbsp (30 g) butter. Add minced shallot and sauté 30–45 seconds until softened but not browned. Carefully add cognac to deglaze the pan, tilting skillet away from you; let reduce briefly (you may flambé carefully if desired and experienced).
4. Add beef stock and bring to a simmer, scraping browned bits from the pan. Reduce until slightly thickened, about 3–5 minutes. Stir in heavy cream and Dijon mustard, simmer 1–2 minutes until sauce coats the back of a spoon. Taste and adjust seasoning with a pinch of salt if needed.
5. Return steaks to the skillet or spoon sauce over them to warm through for 30 seconds. Plate steaks, spoon generous sauce over each, and finish with chopped fresh parsley. Serve immediately.