Ingredients:

  • 2 (6-8 oz) beef steaks (Ribeye, New York Strip, or Filet Mignon), about 1 inch thick
  • 2 tablespoons black peppercorns, coarsely cracked
  • 1 tablespoon green peppercorns, drained and coarsely cracked (optional)
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/4 cup cognac or brandy
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Crush peppercorns and combine with salt. Press evenly onto both sides of the steaks.
  2. Heat olive oil in the skillet over high heat until smoking hot. Sear steaks for 3-4 minutes per side for medium-rare, adjusting cooking time based on desired doneness and steak thickness. Use a thermometer for accuracy.
  3. Remove steaks from the skillet and set aside to rest, tented with foil, for at least 5 minutes.
  4. Melt butter in the same skillet over medium heat. Add shallots and sauté until softened.
  5. Carefully pour in cognac/brandy. Let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Add beef broth, Dijon mustard, and Worcestershire sauce to the skillet. Bring to a simmer and reduce slightly, about 5-7 minutes.
  7. Stir in heavy cream. Continue to simmer until the sauce thickens slightly. Season with salt and pepper to taste.
  8. Slice the rested steak against the grain and serve immediately, spooning the au poivre sauce generously over the top.