Entree: France – Île-de-France – Onglet au Poivre (Peppercorn hanger steak)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 2 hanger steaks, approx. 12 oz (340 g) each
- 2 tsp (10 g) kosher salt
- 2 tbsp (18 g) coarsely crushed black peppercorns
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter, divided
- 2 small shallots, minced
- 1/4 cup (60 ml) cognac or brandy
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard (optional)
- 1 sprig fresh thyme or 1/2 tsp dried thyme

Instructions

1. Press crushed peppercorns onto both sides of each steak and then season lightly with 2 tsp kosher salt.
2. Heat a heavy skillet over high heat until very hot; add 2 tbsp vegetable oil and 1 tbsp butter.
3. Sear steaks 3–4 minutes per side for medium-rare (adjust to thickness), then transfer to a plate and tent to rest.
4. Reduce heat to medium and add remaining 1 tbsp butter; add shallots and cook until softened, about 1 minute.
5. Carefully add cognac to deglaze the pan and, if desired, flambé to burn off alcohol; let the flames subside.
6. Add beef stock and thyme, scraping browned bits; reduce by about half.
7. Stir in heavy cream and Dijon mustard, simmer until slightly thickened, then season to taste with salt.
8. Return steaks to pan briefly to warm through, slice across the grain, and spoon sauce over.