Steak au Poivre
A classic French bistro moment: a deeply seared strip steak cloaked in a peppercorn‑studded cognac cream sauce. It’s rich, sultry, and dramatic in all the best ways; the kind of dinner that feels luxurious without demanding much from you.
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1-2 SERVINGS
INGREDIENTS
- 1 thick‑cut strip steak (about 12 ounces)
- Sea salt
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1/2 cup cognac
- 3 tablespoons peppercorns, roughly crushed
- 1/2 cup beef stock
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
HOW TO MAKE IT
- Using a mortar and pestle, roughly crush the peppercorns and set them aside. Warm the olive oil and 1 tablespoon of the butter in a cast‑iron pan over medium‑low heat. Turn the heat to medium when the butter begins to sizzle, then lay the steak in the pan and let it sear undisturbed for 4 to 5 minutes. Flip the steak and sear the second side for another 4 to 5 minutes. Transfer it to a plate and loosely tent it with foil.
- Add the remaining tablespoon of butter to the pan. Stir in the shallots and cook until fragrant and softened, then add the garlic and let it cook for about 1 minute. Pour in the cognac and scrape up any browned bits from the bottom of the pan. Add the crushed peppercorns and beef stock, bring everything to a boil, then reduce the heat to medium‑low and let the liquid reduce by half.
- Stir in the Dijon mustard and heavy cream and continue cooking until the sauce thickens into a glossy, creamy consistency. Season with sea salt.
- Slice the steak and spoon the sauce generously over the top. Serve immediately.
