Entree: France – Steak au poivre (peppercorn-crusted steak)

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 15 min

Total 20 min

Ingredients

- 2 New York strip steaks, approx. 10 oz (285 g) each
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 g) coarsely crushed black peppercorns
- 1 tsp (6 g) kosher salt
- 2 shallots, minced (about 2 tbsp / 18 g)
- 2 tbsp (30 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 ml) heavy cream

Instructions

1. Crush peppercorns coarsely and press evenly onto both sides of the steaks; season lightly with 1 tsp (6 g) kosher salt.
2. Heat 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear 3–4 minutes per side for medium-rare, turning once; remove steaks and keep warm.
3. Add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter to skillet; sauté minced shallots until softened, about 1 minute.
4. Carefully add cognac and flambé or simmer briefly to reduce slightly, scraping browned bits from the pan.
5. Add beef stock and reduce by half, then stir in heavy cream and simmer until sauce thickens; whisk in remaining 1 tbsp (15 g) butter off heat for gloss.
6. Meanwhile, grill or char asparagus with a light brush of oil until tender-crisp, about 6–8 minutes.
7. Return steaks to pan briefly to coat with sauce or slice and spoon sauce over; serve with grilled asparagus.