Steak au Poivre (Pepper Steak)
Pepper steak is a dish where tender beef steaks are crusted with cracked peppercorns and then seared in a hot pan. A pan sauce can then be made of the meat drippings.
Kosher salt
4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick
2 tbsp black peppercorns, cracked
⅓ cup cognac
1 cup heavy cream
¼ cup unsalted butter, divided
2 tsp olive oil
Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.
30 minutes
Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.
5 minutes
Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.
Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.
Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.
Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.
- •Don't even think about using a nonstick pan. You can't build a pan sauce in a nonstick skillet.
- •If you don't want to ignite the cognac, you do not have to. It just makes a performance that makes people stare at you with amazement.