Entree: France – Steak au Poivre (Pepper-crusted steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 boneless ribeye steaks, approx. 10 oz (280 g) each
- 2 tsp (10 g) coarse kosher salt
- 2 tbsp (30 ml) whole black peppercorns, crushed
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard
- 1 small shallot, finely minced (about 1 tbsp (15 g))

Show original ingredient measurements

- 2 boneless ribeye steaks, approx. 10 oz (280 g) each
- 2 tsp (10 g) coarse kosher salt
- 2 tbsp (30 ml) whole black peppercorns, crushed
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard
- 1 small shallot, finely minced (about 1 tbsp / 15 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat steaks dry and season edges with salt; press crushed peppercorns onto both sides of each steak. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter in a heavy skillet over medium-high heat until shimmering.
2. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness), basting with butter, then transfer to a warm plate to rest 5–10 minutes while you make the sauce.
3. Reduce heat to medium, add remaining oil and shallot to skillet and sauté briefly until softened; carefully add cognac and flame or cook until alcohol evaporates and slightly reduced.
4. Add beef stock, scraping browned bits from the pan, then stir in Dijon mustard and heavy cream; simmer until slightly thickened, then whisk in remaining butter and adjust seasoning with salt.
5. Return steaks to skillet briefly to coat with sauce or slice and spoon sauce over. Serve immediately.

1. Pat steaks dry and season edges with salt; press crushed peppercorns onto both sides of each steak. Heat 1 tbsp oil and 1 tbsp butter in a heavy skillet over medium-high heat until shimmering.
2. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness), basting with butter, then transfer to a warm plate to rest 5–10 minutes while you make the sauce.
3. Reduce heat to medium, add remaining oil and shallot to skillet and sauté briefly until softened; carefully add cognac and flame or cook until alcohol evaporates and slightly reduced.
4. Add beef stock, scraping browned bits from the pan, then stir in Dijon mustard and heavy cream; simmer until slightly thickened, then whisk in remaining butter and adjust seasoning with salt.
5. Return steaks to skillet briefly to coat with sauce or slice and spoon sauce over. Serve immediately.