Entrée: France – Steak au Poivre (Steak with Pepper Sauce)

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 12 min

Additional 8 min

Total 30 min

Ingredients

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

1 porterhouse steak, about 2 inches (5.08 cm) thick, about 24 oz (680 g)
2 tsp (10 ml) kosher salt
2 tbsp (30 ml) black peppercorns, coarsely crushed
1 tbsp (15 ml) neutral oil
2 tbsp (30 ml) unsalted butter
1 small shallot, finely minced
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
1 / 4 cup (60 ml) beef stock (optional)
1 tsp (5 ml) Dijon mustard (optional)

Show original ingredient measurements

1 porterhouse steak, about 2 inches thick, about 24 oz (680 g)
2 tsp kosher salt
2 tbsp black peppercorns, coarsely crushed
1 tbsp neutral oil
2 tbsp unsalted butter
1 small shallot, finely minced
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
1 / 4 cup (60 ml) beef stock (optional)
1 tsp Dijon mustard (optional)

Instructions

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

1. Pat steak dry; season with salt. Press crushed peppercorns onto both sides to form a light crust.
2. Heat oil and 1 tablespoon (15 ml) butter in a heavy skillet over high until shimmering.
3. Sear steak 3–4 minutes per side; reduce heat to medium and cook to 120–125°F for medium-rare. Transfer to a warm plate to rest.
4. Pour off excess fat, leaving about 1 tablespoon (15 ml). Add shallot; sauté 30–60 seconds.
5. Off heat, add cognac; return to heat and reduce by half, scraping browned bits.
6. Stir in cream (and stock/Dijon if using); simmer until slightly thickened. Whisk in remaining 1 tablespoon (15 ml) butter.
7. Slice steak and spoon sauce over to serve.

1. Pat steak dry; season with salt. Press crushed peppercorns onto both sides to form a light crust.
2. Heat oil and 1 tablespoon butter in a heavy skillet over high until shimmering.
3. Sear steak 3–4 minutes per side; reduce heat to medium and cook to 120–125°F for medium-rare. Transfer to a warm plate to rest.
4. Pour off excess fat, leaving about 1 tablespoon. Add shallot; sauté 30–60 seconds.
5. Off heat, add cognac; return to heat and reduce by half, scraping browned bits.
6. Stir in cream (and stock/Dijon if using); simmer until slightly thickened. Whisk in remaining 1 tablespoon butter.
7. Slice steak and spoon sauce over to serve.