Entree: France – Steak au poivre (pepper-crusted steak with cognac-cream sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 18 min

Additional 55 min

Total 1 hr 10 min

Ingredients

- 1 porterhouse steak, bone-in, approx. 2 lb (900 g) total, about 1½–2 in (4–5 cm) thick
- 2 tbsp (30 ml) whole black peppercorns, coarsely crushed
- 1 ½ tsp (8 g) coarse sea salt
- 2 tbsp (30 ml) vegetable oil or other neutral high-heat oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced
- 1/3 cup (80 ml) cognac or good-quality brandy
- 1/2 cup (120 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) Dijon mustard (optional)
- 1 sprig fresh thyme or 1/4 tsp (0.5 g) dried thyme (optional)

Instructions

1. Remove the porterhouse from the refrigerator 45–60 minutes before cooking to come to room temperature; pat very dry with paper towels. Season both sides lightly with the coarse sea salt, then press the coarsely crushed peppercorns into both broad faces so they adhere and form a crust.
2. Preheat a heavy cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add the vegetable oil and heat until shimmering. Place the steak in the pan and sear without moving until a deep brown crust forms, about 4–6 minutes per side for a 1½–2 in (4–5 cm) steak for medium-rare; sear the edges against the pan to render any fat, and if the bone area cooks more slowly, tip the pan or use tongs to press the meat to the surface to sear it.
3. Transfer the steak to a cutting board and tent loosely with foil to rest for 8–10 minutes while you make the sauce. The steak will continue to rise a few degrees; aim for about 125–130°F (52–54°C) final for medium-rare.
4. Pour off any excess fat from the skillet, leaving browned fond. Reduce heat to medium, add 1 tbsp (15 g) butter and the minced shallot, and sauté briefly until softened, about 1 minute. Carefully add the cognac (stand back if flambéing) and swirl to deglaze, scraping up browned bits; simmer until the alcohol aroma has diminished and the liquid is reduced by about half, about 1–2 minutes.
5. Add the beef stock and thyme, simmer until slightly reduced, about 2–3 minutes. Stir in the heavy cream and Dijon mustard if using; simmer gently until the sauce thickens to coat the back of a spoon, about 2–4 minutes. Taste and adjust seasoning with salt if needed. Finish by whisking in the remaining 1 tbsp (15 g) butter for gloss.
6. Slice the porterhouse across the bone into portions (or serve whole) and spoon the cognac-cream sauce over the meat. Serve immediately.