Pan-Seared Steak au Poivre
Peppercorn-crusted ribeye with a cognac cream sauce. French bistro elegance in your kitchen.
FrenchSpecial
20
Minutes
520
Calories
Medium
Difficulty
4
Serves
🥩
Ingredients
- 2 ribeye steaks, 1-inch thick
- 3 tbsp cracked peppercorns
- 2 tbsp butter
- 2 tbsp cognac or brandy
- ½ cup heavy cream
- 1 shallot, minced
- Salt
- Fresh thyme
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Press cracked peppercorns firmly into both sides of room-temperature steaks.
- Sear in a ripping hot cast iron with oil, 4 minutes per side for medium-rare.
- Rest steaks on a plate. In the same pan, sauté shallot in butter for 1 minute.
- Carefully add cognac and flambé (or let alcohol cook off). Add cream and reduce 2 minutes.
- Slice steaks, spoon pepper cream sauce over top, and garnish with fresh thyme.
Timing
Allow roughly 5 minutes of preparation and 15 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.