Five-Peppercorn Steak (Steak au Poivre)

Crusty peppercorn-coated steaks finished with a cognac and cream pan sauce.

Ingredients

• 4 strip or filet steaks (about 6 ounces each), 1-inch thick
• 3 tablespoons mixed peppercorns, coarsely crushed
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1/3 cup cognac or brandy
• 1/2 cup beef stock
• 1/2 cup heavy cream

Directions

1. Press the crushed peppercorns firmly into both sides of the steaks and season with salt.
2. Heat the oil and 1 tablespoon butter in a heavy skillet over high heat. Add the steaks and cook about 3 to 4 minutes per side for medium-rare. Transfer to a plate and keep warm.
3. Lower the heat to medium, add the shallots to the pan, and cook for 1 minute.
4. Off the heat, add the cognac and carefully ignite it (or simmer to burn off the alcohol), scraping up the browned bits.
5. Add the beef stock and cream, bring to a simmer, and cook for 2 to 3 minutes until lightly thickened. Swirl in the remaining 1 tablespoon butter.
6. Spoon the sauce over the steaks and serve.

Notes

Adapted from Jacques Pepin’s five-peppercorn Steak au Poivre.