Steak au Poivre

Instructions

1. Pat the steaks dry and season both sides with the salt. Let them sit at room temperature for 30 minutes.

2. Place the peppercorns in a zip-top bag and crush them coarsely with the bottom of a heavy skillet. Press the crushed pepper firmly onto both sides of the steaks.

3. Heat the oil in a cast iron skillet over medium-high heat until shimmering.

4. Add the steaks and cook for 4 to 5 minutes per side, adding 1 tbsp butter during the last minute and spooning it over the steaks, until they register 125 to 130 degrees F for medium-rare.

5. Transfer the steaks to a cutting board and rest for 5 to 8 minutes.

6. Pour off the fat from the skillet, reduce the heat to medium and add the remaining 1 tbsp butter. Add the shallot and cook for 1 minute until softened.

7. Remove the skillet from the heat, add the brandy, then return it to the burner. Simmer for about 1 minute until nearly evaporated; if it ignites, let the flames die down on their own.

8. Add the broth and simmer for 2 to 3 minutes until reduced by half.

9. Stir in the cream and Dijon and simmer for 2 to 3 minutes until the sauce coats the back of a spoon. Add any juices from the resting steaks and taste for salt.

10. Spoon the sauce onto warm plates, set the steaks on top or slice them against the grain, and sprinkle with chives.

Test kitchen tips

• Always add alcohol to a pan off the heat and away from open flames, and keep a lid nearby in case you need to smother a flare-up.
• The steaks are best cooked to order, but you can crush the peppercorns and salt the steaks up to 24 hours ahead, stored uncovered in the refrigerator.
• Filet mignon or ribeye work well too; adjust the cooking time for thickness and rely on a thermometer.

Nutrition per serving

Calories

760

Protein

58g

Carbs

6g

Fat

50g

Fiber

1g

Sugar

2g

Sodium

780mg

Nutrition values are estimates calculated per serving. See our disclaimer.