Steak au Poivre - Pepper Steak

Steak au poivre is a classic French bistro dish that is perfect for a special occasion: the cream and brandy make the dish extremely rich, but also extremely delicious. The steak, traditionally a strip steak, is coated on one side in loosely cracked peppercorns and then cooked. The peppercorns form a crust on one side of the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.

Yield:

Serves 2

Ingredients

1. 1 tablespoon butter
2. 2 shallots, finely minced
3. 4 tablespoons brandy or cognac
4. 2 tablespoons green peppercorns packed in brine, drained, rinsed, and half crushed with the back of a spoon
5. 2 cups homemade or high-quality beef stock
6. 1/2 cup whipping cream
7. 2 tablespoons grapeseed or canola oil
8. 1 1/2 pounds dry aged New York strip steaks (2 steaks, about 1 1/4-inch thick each), trimmed
9. Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 400ºF.
2. In a small saucepan, heat the butter over medium heat until melted. Add the shallots and saute until they have softened, 2-3 minutes. (Do not let brown.)
3. Add the brandy or cognac, turn up the heat to high and reduce the brandy by half.
4. Add the beef stock, the green peppercorns, and the whipping cream. Boil the sauce over high heat until it has reduced by at least 1/3, or until the sauce coats the back of a wooden spoon. When finished reducing, taste and correct for salt.
5. Meanwhile, generously salt and pepper the steaks.
6. In a large saucepan with an oven-proof handle, heat the canola or grapeseed oil until very hot, but not smoking. Add the steaks and saute (without moving) on one side for 2 minutes. Using tongs, flip the steaks and sear on the second side for another 2 minutes.
7. Transfer the saute pan to the oven. Cook for another 3 1/2 - 4 minutes, flipping the steaks halfway through cooking. Remove immediately to a plate and tent with foil. Let rest for at least 15 minutes.
8. Serve the steaks with the sauce on top.

Notes