Name: Steak au Poivre (The Best)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 beef striploin steaks, about 11 oz (300 g) each, 1 1/2 inches (4 cm) thick; 2 tbsp black peppercorns, crushed; 1 tbsp (15 ml) vegetable oil; 3 tbsp butter; 2 garlic cloves, halved; 2 thyme sprigs; 1 shallot, finely chopped; 1/4 cup (60 ml) cognac or brandy; 1 cup (250 ml) 15% cooking cream or 35% cream

Ingredients

- 2 beef striploin steaks, about 11 oz (300 g) each, 1 1/2 inches (4 cm) thick
- 2 tbsp black peppercorns, crushed
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp butter
- 2 garlic cloves, halved
- 2 thyme sprigs
- 1 shallot, finely chopped
- 1/4 cup (60 ml) cognac or brandy
- 1 cup (250 ml) 15% cooking cream or 35% cream

Preparation

- Place the steaks on a plate. Season generously with salt on all sides. Let rest at room temperature for 30 minutes.
- Set aside 1 tsp of the peppercorns for the sauce. Sprinkle the remaining pepper over both sides of the steaks, pressing down lightly.
- Heat a cast iron pan or a skillet over medium-high heat until hot. Cook the steaks in the oil for 3 minutes on each side for rare or until the desired doneness. Add the butter, garlic and thyme to the skillet. Once the butter is foaming, generously baste the steaks with the butter for 1 minute. Place the steaks on a clean plate. Let rest for 15 minutes. Remove the garlic and thyme from the skillet and compost them.
- Meanwhile, in the same skillet over medium heat, soften the shallot and reserved peppercorns in the hot butter. Deglaze with the cognac. Let reduce until almost dry. Add the cream. Season lightly with salt. Simmer until the sauce is thick enough to coat the back of a spoon, about 3 to 4 minutes. Adjust the seasoning.
- Return the steaks and any cooking juices accumulated in the plate to the sauce. Baste the steaks with the sauce to reheat.
- On a work surface, slice the meat against the grain. Serve the steaks and sauce on plates. Serve with fries, if desired.

Steak au Poivre (The Best)

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Ingredients

Preparation

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