Steak au Poivre

Ingredients

2 8oz Filet Mignon Steaks (or Petite Sirloins)

Coarsely Cracked Black Pepper

High smoke-point oil (Canola, Avocado, or Peanut)

3 medium Shallots, finely diced

2 Garlic Cloves, minced

2-3 sprigs fresh Thyme

1/2 Cup Brandy or Cognac

1 1/2 Tbsp Dijon Mustard

2/3 Cup Beef Stock

2/3 Cup Heavy Whipping Cream

3 Tbsp good Unsalted Butter

1/2 tsp fresh-ground Black Pepper for sauce (to taste

Directions

Generously salt steaks on all sides. Allow them to dry brine at room temperature for about an hour

Preheat oven to 450 about 15 minutes before cooking.

Use blender or the bottom of a heavy pot to coarsely crack black pepper.

Sift pepper using a fine mesh seive to remove any fine powder.

Pat the steaks dry with paper towels until they have a matte finish.

Firmly press each side of the steaks into the cracked peppercorns, ensuring they are well coated.

Heat a 12" stainless steel pan over high heat and add a generous amount of high smokepoint oil

Once the oil is shimmering, carefully add the steaks one at a time, pressing down with a spatula for about 15 seconds to ensure even contact and searing

Sear for 2-3 minutes on one side, then flip and cook for an additional 90 seconds

Transfer the pan to the preheated oven to cook for 3-5 minutes or until the internal temperature reaches 120 degrees for medium-rare

Remove the steak and let them rest on a wire rack

Wipe the leftover oil and burnt peppercorns from the pan with a paper towel

Reheat the pan over medium-high heat

Add a bit of olive oil and the finely diced shallots

Sautee with a pinch of salt for 2 minutes or until softened

Add the garlilc and thyme and cook for another minute until fragrant

Turn off the burner, then add the brandy and flambe

Once the flames subside, turn the head back on high and reduce the liquid by half

Stir in the mustard, beef stock, and heavy cream.

Reduce over medium heat, whisking occasionally until the sauce coats the back of a spoon

Reduce the heat to low, then whisk in the butter and additional black pepper.

Taste for seasoning

Plate the rested steaks and generously top with the cream sauce and serve

Notes

Change steak temp maybe