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STEAK AU POIVRE (PEPPERED STEAK WITH CREAM SAUCE)
4 servings

A French bistro classic.

Pat dry:

  • 2 boneless beef strip steaks, cut in half, or 4 filet mignon steaks, 1 ½ inches thick

Press onto both sides of the steaks, working the seasonings into the meat:

  • ¼ cup cracked black peppercorns
  • 1 tablespoon salt

Heat a large stainless steel skillet over medium-high heat. Once the skillet is hot, add:

  • 2 tablespoons vegetable oil

Add the steaks to the skillet, without crowding, and cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand, loosely covered. Pour off any excess fat from the skillet and add:

  • 1 tablespoon butter
  • ¼ cup minced onion or shallot

Cook, stirring, until just barely softened, about 1 minute. Remove the skillet from the heat and carefully add:

  • ¼ cup brandy

Return the skillet to the heat and cook until the liquid is almost evaporated. Add and boil until reduced by half, about 5 minutes:

  • 1 cup beef or veal stock or broth

Add and boil until reduced by half, about 4 minutes more:

  • ¼ cup heavy cream

Stir in:

  • 2 tablespoons chopped parsley
  • Salt and cracked black peppercorns to taste

Serve immediately over the steaks.

Meat