Ingredients:

  • 2 (6-8 ounce) beef steaks (such as sirloin, filet mignon, or ribeye), about 1 inch thick (170-225g each)
  • 2 tablespoons coarsely cracked black peppercorns (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g)
  • Salt, to taste
  • 1 tablespoon unsalted butter (15g)
  • 1 shallot, finely minced
  • 1/4 cup beef broth (60ml)
  • 1/4 cup heavy cream (60ml)
  • 2 tablespoons brandy or cognac (30ml)
  • 1 teaspoon Dijon mustard (5ml)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt. Press the cracked peppercorns firmly onto both sides of each steak.
  2. Heat the olive oil and butter in the skillet over medium-high heat until shimmering. Add the steaks to the hot skillet, being careful not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to ensure the internal temperature matches your preference.
  3. Remove the steaks from the skillet and set aside to rest on a plate, tented loosely with foil, for at least 5 minutes.
  4. In the same skillet (drain off excess fat, leaving about 1 tablespoon), melt the butter over medium heat. Add the minced shallot and sauté until softened and translucent, about 2 minutes.
  5. Carefully pour in the brandy (or cognac). Be careful – it might flame up! Allow the alcohol to burn off for a few seconds, scraping up any browned bits from the bottom of the pan.
  6. Add the beef broth and Dijon mustard to the skillet. Bring to a simmer, stirring constantly.
  7. Stir in the heavy cream. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has slightly thickened. Taste and adjust seasoning with salt if needed.
  8. Spoon the sauce over the rested steaks. Garnish with chopped fresh parsley, if desired. Serve immediately. This Steak au poivre is a classic.