Ingredients:

  • 2 (8-ounce/225g) beef steaks (Ribeye, New York Strip, or Filet Mignon recommended), about 1-inch thick
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) whole black peppercorns, coarsely cracked
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) freshly ground black pepper
  • 1 tablespoon (15g) unsalted butter
  • 1 shallot, finely chopped
  • 1/4 cup (60ml) brandy
  • 1 cup (240ml) beef broth (low sodium)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (15g) Dijon mustard
  • 1 tablespoon (15g) Worcestershire sauce
  • Fresh parsley, chopped (for garnish) (optional)

Instructions:

  1. Pat steaks dry with paper towels.
  2. Coarsely crush the peppercorns.
  3. Combine salt, pepper, and crushed peppercorns. Press firmly onto both sides of the steaks.
  4. Heat olive oil in a skillet over high heat until smoking hot. Sear steaks for 3-4 minutes per side for medium-rare, adjusting cooking time to your preference. Use a thermometer: 130-135°F (54-57°C) for medium-rare.
  5. Remove steaks from skillet and let rest for 5-10 minutes, loosely tented with foil.
  6. Reduce heat to medium. Add butter to the skillet. Sauté shallots until softened.
  7. Carefully add brandy to the skillet (away from the flame). Scrape up any browned bits from the bottom of the pan.
  8. Add beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and reduce by half.
  9. Stir in heavy cream and simmer until the sauce thickens slightly.
  10. Slice the steaks against the grain and spoon sauce over the top. Garnish with fresh parsley, if desired. Enjoy your steak au poivre!