Entrée: France – Steak au Poivre (Pepper Steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 18 min

Additional 35 min

Total 53 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) beef steak (such as filet mignon or sirloin)
2 tbsp (30 ml) coarse ground black pepper
Salt to taste
2 tbsp (30 g) unsalted butter
1 / 2 cup (120 ml) heavy cream
1 / 4 cup (60 ml) cognac or brandy

Show original ingredient measurements

12 oz / 340 g beef steak (such as filet mignon or sirloin)
2 tbsp (30 ml) coarse ground black pepper
Salt to taste
2 tbsp (30 g) unsalted butter
1 / 2 cup (120 ml) heavy cream
1 / 4 cup (60 ml) cognac or brandy

Instructions

1. Remove the beef steak from the refrigerator and let it sit at room temperature for 30 minutes.
2. Press the coarse ground black pepper onto both sides of the steak generously, allowing it to adhere. Season with salt.
3. Heat a skillet over medium-high heat and add the butter. Once melted and shimmering, add the steak.
4. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust the time to suit your preferred level of doneness.
5. Once cooked, remove the steak from the skillet and let it rest on a plate, covering it loosely with foil.
6. Add the cognac to the skillet carefully (watch out for flames if using an open flame) and stir to deglaze the pan, scraping up any bits of steak.
7. Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens to your desired consistency.
8. Place the steak back in the skillet briefly to coat with sauce, or spoon the sauce directly over the sliced steak when serving. Enjoy with your preferred side.