Steak au Poivre

Instructions

Sear the steak

Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.

Generously season the top and bottom of the steak with salt. Press the peppercorns onto both sides of the beef, encrusting the meat as lightly or heavily as you prefer. Cut the steak into 2 pieces.

Heat the oil and the butter in a large, heavy skillet over high heat. When the pan is hot but not smoking, add the steaks. Sear, without nudging them, for about 1 1/2 to 2 minutes, until deeply browned.

Flip the steaks and cook until the desired doneness, about 1 1/2 minutes more for medium-rare, depending on the thickness of your steaks.

Let the steaks rest on a warm platter for at least 10 minutes.

Make the pan sauce

A few minutes before you intend to eat, return the pan with the drippings to medium heat. Add the shallots and saute briefly, stirring with a spoon to scrape the bottom of the skillet. 

Avert your face from the stove and pour the Cognac into the pan. If desired, tilt the edge of the pan slightly over the flame or use a match to ignite the alcohol. Immediately turn the heat down. The Cognac will flame for a few seconds as the alcohol burns off.

Once the flames die down, cook for a few moments more, and then add the stock. Bring the liquid back to a boil and cook, stirring occasionally, until the sauce thickens, 2 to 5 minutes.

Taste the pan sauce and adjust the seasoning as desired. Add the butter, and swirl the pan until the butter melts and is incorporated with the pan juices.

Pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley. Serve immediately.

Mains