Entrée: France – Steak Au Poivre (Peppercorn 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 20 min

Cook 10 min

Additional 5 min

Total 35 min

Ingredients

1 lb (450 g) sirloin steak
2 to 3 tbsp (30 to 45 ml) coarsely cracked black pepper
Salt to taste
1 tbsp (15 g) butter
1 tbsp (15 ml) oil
1 / 4 cup (60 ml) brandy or cognac
3 / 4 cup (180 ml) beef stock
1 / 2 cup (120 ml) heavy cream
1 tsp (5 ml) Dijon mustard (optional)

Instructions

1. Press cracked pepper onto both sides of the seasoned steak; let sit at room temperature 20–30 minutes.
2. Sear steak in a hot skillet with oil and butter 3–4 minutes per side for medium-rare; remove and rest on a plate.
3. Deglaze pan with brandy (careful of flames), scraping brown bits, then add beef stock and reduce by half.
4. Stir in cream and mustard, simmer until slightly thickened, taste and adjust seasoning; return steak to pan to warm briefly.
5. Slice steak, pour sauce over, and serve immediately.