French Pepper Steak (Steak Au Poivre)

French Pepper Steak (Steak Au Poivre)

raw material

2 servings

• 14 ounces New York steak (400g) or other high-quality steak
• 2 teaspoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 1 cup cream (240 ml)
• ⅓ cup brandy or cognac (80 ml)
• 1 tablespoon Dijon mustard

Nutritional Information

View information

• Calories 1086
• Fat 96g
• Carbohydrates 7g
• Fiber 1g
• sugar 4g
• Protein 44g

An estimate based on a serving size.

Prepare

1. Season the steak well with salt and pepper, being sure to coat the entire surface of the meat. Press the seasoning into the meat with your hands to create an even coating.
2. Heat vegetable oil and 1 tablespoon butter in a large saucepan over medium-high heat until smoking. Place steak in pan and grill for 4 minutes. Flip the other side and bake another 4 minutes, medium-rare. If the steak has fat caps on the sides, be sure to grill it for 30 seconds to 1 minute. Once cooked to desired doneness, transfer steak to a cutting board to rest.
3. Reduce the heat to medium and add the brandy to the skillet. Let the brandy cook for about 1 minute while using a whisk to scrape up any brown bits from the bottom of the pan. Once the brandy has been reduced by half, add the cream and continue beating until combined. Add Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to thicken and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of the spoon. Minimize heat.
4. Cut steak into ½ inch (1.5 cm) pieces. Pour the cream sauce on top and serve.
5. enjoy!