Entree: France – Porterhouse au Poivre

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 5 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

- 1 porterhouse steak, approx. 30 oz (850 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (10 g) coarsely crushed mixed black and green peppercorns
- 2 tsp (10 g) coarse kosher salt
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) cognac or brandy
- 1/2 cup (120 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard

Instructions

1. Pat steak dry and press crushed peppercorns into both sides; season lightly with kosher salt. Heat oil in a heavy skillet over high heat and sear steak 3–4 minutes per side until a dark crust forms for medium-rare (adjust for thickness). Transfer steak to a cutting board to rest.
2. Reduce heat to medium, add butter to skillet and carefully pour in cognac to deglaze (stand back if flambéing); stir to dissolve browned bits, then add beef stock and reduce by half. Stir in heavy cream and Dijon mustard and simmer until sauce coats the back of a spoon. Slice steak and spoon sauce over slices to serve.