Description
A classic French dish featuring pan-seared steak coated in crushed peppercorns and served with a creamy pan sauce.
Ingredients
Scale
- 2 (8 ounce) beef sirloin or filet mignon steaks, about 1 inch thick
- 1 tablespoon coarse black peppercorns
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- 1/2 teaspoon salt (or to taste)
Instructions
- Place peppercorns in a plastic bag and crush them coarsely using a rolling pin or the bottom of a heavy pan.
- Press the crushed peppercorns firmly onto both sides of the steaks, coating them evenly. Sprinkle lightly with salt.
- Heat olive oil and butter in a heavy skillet over medium-high heat until the butter melts and foams.
- Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness.
- Remove the steaks from the skillet and set them aside on a plate to rest, loosely covered with foil.
- Return the skillet to medium heat. Pour the cognac or brandy into the skillet. Let it warm for about 30 seconds.
- Carefully ignite the alcohol with a long match or lighter if you are comfortable doing so (stand back). Allow the flames to die down naturally. If you do not flambé, simply let the alcohol cook down for 1 minute.
- Stir in the heavy cream and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes. Taste and add more salt if needed.
- Pour the sauce over the rested steaks before serving.
Notes
- For best results, use high-quality steaks.
- If you prefer not to flambé the cognac, simply let it reduce by half before adding the cream.
- You can substitute beef broth for the cognac if you avoid alcohol, though the flavor profile will change.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2
- Sodium: 350
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 45
- Cholesterol: 150
Keywords: Steak Au Poivre, peppercorn steak, French steak recipe, pan-seared steak, cognac sauce