Entrée: 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

Additional 5 min

Total 25 min

Ingredients

1 to 2 T-bone steaks, about 1 to 2 lb total (454 to 907 g total)
2 tbsp (30 ml) black peppercorns, coarsely cracked
Salt to taste
2 tbsp (30 g) butter
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
1 tbsp (15 ml) olive oil

Instructions

1. **Prepare and Sear Steak**: Press the cracked peppercorns onto both sides of the steak and season with salt. Heat olive oil in a pan over medium-high heat. Sear the steak for about 5 minutes on each side for medium-rare. Remove the steak from the pan and set aside to rest.
2. **Make Sauce**: Reduce heat, melt butter in the same pan, and carefully add the cognac, allowing the alcohol to burn off. Stir in the heavy cream and simmer until the sauce thickens slightly. Season with salt.
3. **Serve**: Slice the T-bone steak and drizzle the pan sauce over the top. Serve immediately with side dishes of your choice.