Entree: France – Steak au poivre (pepper 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 10 min

Total 20 min

Ingredients

- 2 beef baseball-cut sirloin steaks, approx. 10 oz (283 g) each
- Salt
- 2 tbsp (15 g) coarsely cracked black peppercorns
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter, divided
- 1 small shallot, finely chopped
- 2 tbsp (30 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) Dijon mustard (optional)
- Chopped fresh parsley for garnish

Instructions

1. Press the cracked black pepper evenly onto both sides of each steak; season lightly with salt.
2. Heat a heavy skillet over high heat. Add vegetable oil and 1 tbsp (14 g) butter. Sear steaks 3–4 minutes per side (depending on thickness) for medium-rare; remove steaks and keep warm under foil.
3. Lower heat to medium, add remaining 2 tbsp (28 g) butter to the pan. Add shallot and sauté until translucent, about 1 minute.
4. Carefully add cognac to deglaze the pan; swirl and, if desired and safe, ignite briefly to burn off alcohol. Scrape up browned bits.
5. Add beef stock and reduce by about half, then stir in heavy cream (and Dijon if using) and simmer until the sauce is slightly thickened, about 2–3 minutes. Taste and adjust seasoning.
6. Return steaks to the pan to warm and coat with sauce, then plate, spoon sauce over, and garnish with chopped parsley. Serve immediately.