An iconic French recipe that looks impressive but is so easy to make and takes very little time. Steak au poivre is a seared steak with a creamy black pepper, cognac cream sauce. It’s absolutely delicious and will impress your guests. If you don’t have cognac use brandy. I used rib eye 3/4 inch thick or you can use a strip steak. Here’s how to make it:

Steak au poivre

serves 2

Strip or rib eye steak boneless and at least 3/4 to 1 inch thick

1 shallot finely chopped

1 clove garlic minced

1 tbs black peppercorns crushed

3/4 c beef broth (low sodium)

1 tbs dijon mustard

1/3 c heavy cream

olive oil and butter to sear the steak

salt

Crush the peppercorns, don’t turn them into powder you want some texture, set aside. Salt steak on both sides. Heat cast iron or stainless steel skillet until hot, add olive oil and a tbs of butter. Sear the steak developing a nice crust on both sides. Set aside. Note: for a rare 1 inch steak sear about 2 minutes on each side, adjusting time depending on thickness. and desired doneness.

In the same pan add the shallot and garlic, cooking only until tender, add the cognac to deglaze the pan then the crushed peppercorns, cooking for less than a minute. Add the beef broth and continue to cook until reduced by approximately half. Add the dijon mustard stirring to combine then the heavy cream. Cook for approximately 1 minute.

Slice the steak and spoon the sauce over it. Enjoy. Note: it’s delicious with crisp French fries (pomme frite).

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