Steak au Poivre

A thick strip steak crusted in cracked black pepper, seared hard, then finished with a cognac and cream pan sauce. Bistro classic, 25 minutes.

Crack the pepper coarse with the bottom of a heavy pan. Pre-ground pepper burns and turns bitter in the sear.

Ingredients

• 2 New York strip steaks, 1 1/4 inch thick
• 2 tbsp black peppercorns, coarsely cracked
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• ⅓ cup cognac or brandy
• ½ cup beef stock
• ½ cup heavy cream
• 1 tsp Dijon mustard

Method

1. Salt the steaks and let them sit at room temperature for 45 minutes. Press the cracked pepper firmly into both sides.
2. Heat the oil in a heavy skillet over high until it smokes. Sear the steaks 3 to 4 minutes per side for medium rare, 130°F inside. Rest on a board.
3. Pour off the fat, lower the heat to medium, and add the butter and shallot. Cook 1 minute.
4. Off the heat, add the cognac (it may flame), then return to the heat with the stock and reduce by half, about 3 minutes.
5. Stir in the cream and mustard and simmer until it coats a spoon. Add the resting juices, then spoon over the sliced steak.