Entrée: France – Steak au poivre (Steak au Poivre with Cremini Mushrooms)

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 25 min

Ingredients

1 to 1 1 / 2 lb (450 to 680 g) skirt steak, trimmed
2 to 3 tbsp coarsely cracked black peppercorns
8 oz / 225 g cremini mushrooms, sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) vegetable oil
1 / 3 cup (80 ml) brandy or cognac (optional)
3 / 4 cup (180 ml) beef stock
1 / 3 cup (80 ml) heavy cream
Salt to taste

Instructions

1. Press cracked peppercorns onto both sides of the steak and season lightly with salt.
2. Heat oil in a heavy skillet over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to rest.
3. Reduce heat to medium, add 1 tbsp butter and sauté mushrooms until browned; remove and keep warm.
4. Deglaze pan with brandy (careful with flames) or skip and add beef stock, scraping up browned bits; reduce by half.
5. Stir in cream and remaining butter, simmer until sauce coats the back of a spoon.
6. Return mushrooms and sliced steak to the pan to warm briefly, spoon sauce over and serve immediately.