Steak au Poivre

• servings: 4
• active time: 10 minutes
• total time: 20 minutes

Ingredients

FOR THE STEAK:

6 boneless beef top-loin (strip) or round steaks, about

6 to 8 ounces each

3 tablespoons whole black peppercorns

1½ tablespoons salt

1 tablespoon vegetable oil

FOR THE SAUCE:

4 tablespoons unsalted butter, divided

½ cup finely chopped shallots, or red onion

½ cup cognac, or other brandy

½ cup heavy cream

Chopped fresh parsley for serving, optional

Directions

1. Preheat the oven to 200°F.

2. Place the peppercorns in a freezer bag, and pound them with a meat mallet or the bottom of a heavy skillet until coarsely crushed.

3. Pat the steaks dry, and press the crushed black pepper and salt into both sides.

4. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the steaks, and cook for 3 to 5 minutes per side for rare to medium-rare (140°F on an instant-read thermometer for rare), or longer for more fully

cooked steak.

5. Transfer the steaks to a plate, and tent with aluminum foil while you make the sauce.

6. Discard any fat from the skillet, and return the pan to medium-low heat. Add 2 tablespoons of the butter and shallots (or red onion), and cook for 3 to 5 minutes, until golden brown, scraping up any browned bits from the bottom of the pan and incorporating them

into the sauce.

7. Remove the pan from the heat, add the cognac or brandy (this pre- vents the alcohol from igniting), and return the pan to the heat. Simmer for 2 to 3 minutes, until the sauce reduces by half. Add the heavy cream and any meat juices that have accumulated on the plate. Simmer for 3 minutes, until the sauce reduces by half again.