Steak Au Poivre Recipe

Ingredients

• 2 tbsp whole black peppercorns
• 8 oz (225 g) boneless rib-eye steak, cut in half lengthwise
• 2 tsp sunflower oil
• 2 tbsp unsalted butter
• 1 small shallot, minced
• ¼ cup cognac or brandy
• ½ cup beef broth
• ½ tsp sea salt
• 1 tsp fresh thyme
• ½ cup heavy cream

1. Place whole peppercorns in a resealable plastic bag. Close the bag and place on a sturdy cutting board. Use a meat tenderizer or the back of a heavy metal spoon to crack peppercorns into coarse pieces.
2. Transfer cracked peppercorns to a plate. Press rib-eye halves into peppercorns to fully coat. Turn over rib-eyes and repeat to coat both sides.
3. Heat a medium cast-iron pan over medium-high heat. When the pan is hot, add sunflower oil and wait for 15 seconds.
4. Add rib-eyes to the pan. Cook for 3 to 6 minutes, or until a browned crust has formed. Turn over rib-eyes and cook for an additional 2 to 4 minutes, or until cooked as desired. Remove rib-eyes to a cutting board to rest.
5. Reheat the pan over medium-high heat. Add unsalted butter and shallot and cook for 2 to 3 minutes, or until lightly browned.
6. Carefully pour cognac into the pan to deglaze, scraping up any browned bits from the bottom.
7. Add beef broth, sea salt, thyme, and heavy cream and bring to a simmer. Stirring constantly, simmer for 7 to 10 minutes, or until reduced by half.
8. Remove from heat and season with more sea salt, if desired. Pour sauce over steaks to serve.