Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 g) unsalted butter, divided
  • 2 tablespoons (30 g) coarsely cracked black peppercorns
  • 1/4 cup (60 ml) finely chopped shallots
  • 1/2 cup (120 ml) beef broth (low sodium preferred)
  • 1/4 cup (60 ml) brandy or cognac (optional, but highly recommended!)
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon (5 ml) Dijon mustard
  • Salt to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Sear the Steak (If applicable): Cook your steak to your liking (e.g., medium-rare, internal temperature 130-135°F/54-57°C), remove it from the pan and set aside to rest. Don't clean the pan! All those lovely bits will add flavour to the sauce.
  2. Bloom the Peppercorns: Add olive oil and 1 tablespoon of butter to the same pan and let it shimmer over medium heat. Add the cracked peppercorns and cook, stirring constantly, until fragrant (about 1 minute). Be careful not to burn the peppercorns, or they will taste bitter.
  3. Sauté the Shallots: Add the chopped shallots to the pan and cook until softened and translucent (about 2-3 minutes).
  4. Deglaze the Pan: Carefully pour in the brandy/cognac (if using). Tilt the pan away from you and ignite with a long match or lighter (or skip this step and just simmer it). Let the alcohol burn off (about 30 seconds), scraping up any browned bits from the bottom of the pan. This adds depth of flavour.
  5. Reduce the Beef Broth: Add the beef broth to the pan and bring to a simmer. Reduce the broth by about half (5-7 minutes).
  6. Add the Cream and Mustard: Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook until the sauce has thickened slightly (about 3-5 minutes).
  7. Finish the Sauce: Stir in the remaining tablespoon of butter. Season with salt to taste.
  8. Serve: Spoon the au poivre sauce over your steak. Garnish with fresh parsley, if desired.