Steak au Poivre

Peppercorn-crusted steak finished with a flambeed cognac and cream pan sauce.

Ingredients

• 2 strip or filet steaks (about 8 oz / 225 g each)

Salt

• 3 tbsp whole black peppercorns, coarsely crushed
• 2 tbsp olive oil
• 2 tbsp butter
• 2 shallots, finely chopped
• 1/4 cup cognac
• 1/2 cup veal or beef stock
• 1/2 cup heavy cream

Directions

1. Season the steaks with salt, then press the crushed peppercorns firmly into both sides so they adhere.
2. Heat the olive oil and 1 tbsp butter in a heavy skillet over high heat. Sear the steaks 3 to 4 minutes per side for medium-rare, then remove and keep warm.
3. Lower the heat, add the shallots to the pan and cook until soft. Off the heat, add the cognac and carefully ignite to burn off the alcohol.
4. Add the stock and reduce by half, then stir in the cream and simmer until the sauce coats a spoon. Swirl in the remaining butter and any resting juices.
5. Spoon the sauce over the steaks and serve at once, ideally with frites.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; Bourdain warned to stand back when flambeing the cognac.