French
Steak au Poivre
Pepper-crusted steaks meet a cognac cream pan sauce sharpened with Dijon and finished to a polished butter sheen.
4 servings · 20 minutes prep · 30 minutes cook
Ingredients
Steaks
- 4 beef tenderloin steaks, 6 oz each, 1 1/2 inches thick
- 2 tsp Diamond Crystal kosher salt
- 2 tbsp black peppercorns, coarsely cracked
- 1 tbsp neutral oil
Cognac cream sauce
- 1 large shallot, finely minced
- 1/4 cup Cognac or brandy
- 3/4 cup low-sodium beef stock
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp cold unsalted butter
Directions
Sear and rest
- Season beef tenderloin steaks with kosher salt. Press black peppercorns lightly onto both broad faces. Heat neutral oil in cast iron until shimmering.
- Sear without moving for 3-4 minutes per side, then turn onto the edges as needed until the centers reach {{temperature:125F}} for medium-rare. Rest on a warm plate for 8-10 minutes.
Build the sauce safely
- Lower heat and cook shallot in the fond for 1 minute. Remove the pan from heat before adding brandy; return to medium heat and reduce until nearly syrupy. Do not ignite.
- Add beef stock and reduce by half. Add heavy cream and dijon mustard; simmer until the sauce coats a spoon. Off heat, whisk in unsalted butter and any resting juices. Spoon around the steaks.
