Ingredients
Scale
- 2 beef steaks, about 1 to 1.5 inches thick (ribeye, strip, or tenderloin work best)
- 1 tablespoon kosher salt
- 2 tablespoons whole black peppercorns, lightly crushed
- 1 tablespoon neutral oil
- 1 tablespoon butter for searing
- 2 tablespoons finely minced shallot
- 1 to 2 tablespoons brandy or cognac
- 1/2 cup low-sodium beef stock
- 1/3 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
Instructions
- Pat the steaks dry, then season both sides generously with salt. Press the crushed peppercorns onto the steaks so they stick.
- Heat a heavy skillet over medium-high until it’s hot. Add the oil and butter. When the butter foams, lay in the steaks. Don’t crowd the pan.
- Sear 3 to 4 minutes per side for medium-rare, adjusting for the thickness. Spoon the butter over the steaks as they cook.
- Transfer steaks to a warm plate to rest and lower the heat to medium.
- Add the shallots to the pan and cook for 30 seconds, stirring in the peppery fond.
- Carefully add the brandy. Cook until the alcohol cooks off, about 30 seconds.
- Stir in the beef stock and simmer for 1 to 2 minutes.
- Add cream and the Dijon. Simmer until the sauce thickens slightly, about 2 to 3 minutes. Season with a pinch of salt if needed.
- Return any steak juices to the pan, stir, then spoon the sauce over the steaks. Serve immediately.
Notes
For a perfect crust, use whole black peppercorns and crush them roughly. This dish can be served with crispy potatoes or buttered noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
- Diet: Carnivore
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: steak, steak au poivre, quick dinner, French cuisine, pan sauce, celebration dinner