Steak au Poivre

Foundations Referenced

• → Pan Sauce Method
• → Carryover Cooking

Ingredients

• 2 NY strip or filet mignon steaks, 1.5" thick
• 2 tbsp black peppercorns, coarsely crushed
• Salt
• 1 tbsp high-smoke-point oil
• 2 tbsp butter
• 1 shallot, minced
• 1/4 cup cognac or brandy
• 1/2 cup heavy cream
• 1/2 cup beef or chicken stock (→ foundation)

Method

1. Crust: Pat steaks very dry. Press crushed pepper firmly into both sides. Season with salt.
2. Sear: Heat oil over high heat until smoking. Sear steaks 4 min per side for medium-rare (125°F internal). Transfer to a wire rack to rest.
3. Flambé: In the same pan, add butter and shallot, cook 30 sec. Remove pan from heat, add cognac (it may flame — tilt pan away from you and let it burn off). Return to heat, reduce until nearly dry.
4. Sauce: Add stock, reduce by half. Add cream, simmer 2 min until sauce coats a spoon.
5. Serve: Slice steak against the grain, spoon sauce over.

What You're Practicing

• Pepper crust adhesion — pressing firmly so it doesn't fall off during cooking
• Flambé technique — the alcohol ignites, burning off harshness and leaving concentrated flavor
• Cream pan sauce — a richer variation of the standard butter-finished pan sauce