France / Main
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.
Ingredients
- kosher salt
- beef tenderloin steaks, 24–32 ounces; 1 inch thick4 piece
- black peppercorns, cracked2 tbsp
- cognac1/3 cup
- heavy cream1 cup
- unsalted butter, divided1/4 cup
- olive oil2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.
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.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Steak au poivre” → Wikidata Q3146449 (steak au poivre)
