Entree: France – Steak au poivre (steak with peppercorn sauce)

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

Serving Size: 2

Ingredients

- 2 Wagyu ribeye steaks, approx. 10 oz (284 g) each, raw
- salt, to taste
- 2 tbsp (10 g) coarsely crushed mixed peppercorns
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced, about 1 oz (28 g)
- 1/4 cup (60 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock, low-sodium recommended
- 3/4 cup (180 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- parsley, for garnish

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Preheat oven to 400°F (200°C) if steaks are over 1 in (2.5 cm) thick; otherwise oven finish may be unnecessary. Season both sides of each steak with salt, to taste. Press the 2 tbsp (10 g) coarsely crushed peppercorns into both sides of the steaks so they form a crust.
2. Heat a 12-inch (30 cm) heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbsp (30 ml) olive oil and heat until shimmering.
3. Add the steaks and sear without moving until a deep brown crust forms, about 2–3 minutes. Flip and sear the second side 2–3 minutes. Add 2 tbsp (28 g) butter to the pan and tilt the pan, spooning melted butter over the steaks for 30–45 seconds to baste.
4. If using the oven for thicker steaks, transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). For thinner steaks finish on the stovetop; continue cooking over medium heat and monitor temperature until 145°F (63°C). After reaching 145°F (63°C), remove steaks to a cutting board and tent loosely with foil; rest 3 minutes (USDA-recommended rest for whole beef cuts).
5. While steaks rest, pour off excess fat from the skillet leaving about 1 tbsp (15 ml) of fat. Return skillet to medium heat, add the minced shallot and cook, stirring, until softened, about 1 minute. Carefully add the 1/4 cup (60 ml) cognac and bring to a boil to deglaze the pan; simmer and reduce by about half, 30–60 seconds. (If you prefer not to use alcohol, substitute additional beef stock.)
6. Add 1/2 cup (120 ml) beef stock and simmer 1–2 minutes until slightly reduced. Stir in 3/4 cup (180 ml) heavy cream and 1 tsp (5 ml) Dijon mustard; simmer gently until sauce thickens to coat the back of a spoon, about 2–3 minutes. Taste and adjust seasoning with salt, to taste.
7. Slice steaks against the grain if desired, spoon sauce over each portion, garnish with parsley, and serve immediately.