Fillet Steak au Poivre with Cognac Cream

⏱ 30 min · Serves 2

The bistro classic done properly: thick fillet steaks crusted in cracked black pepper, seared to a burnished crust, then bathed in a glossy Cognac-spiked cream sauce built straight from the pan. Twenty-five minutes from fridge to swoon.

Per serving: 830 kcal · 47.0g protein · 6.0g carbs · 63.0g fat

Ingredients

• 2 fillet steaks, about 200g each and 4cm thick, at room temperature
• 2 tbsp black peppercorns, coarsely cracked
• 1 tsp flaky sea salt
• 1 tbsp neutral oil (sunflower or grapeseed)
• 30g unsalted butter
• 1 small shallot, very finely chopped
• 60ml Cognac (or brandy)
• 120ml good beef stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tsp green peppercorns in brine, drained (optional)
• Small handful flat-leaf parsley, chopped

Method

1. Pat the steaks completely dry. Press the cracked peppercorns firmly onto the top and bottom of each steak, then season the sides with the flaky salt. Let them sit 10 minutes.
2. Heat a heavy frying pan over high heat until just smoking. Add the oil, then the steaks. Sear 2½–3 minutes without moving for a deep crust.
3. Flip, add half the butter, and cook another 2½–3 minutes for medium-rare (54°C internal), basting with the foaming butter. Sear the fat edges briefly.
4. Transfer to a warm plate, cover loosely with foil and rest for 8 minutes while you make the sauce.
5. Lower the heat to medium. Add the remaining butter and the shallot to the pan; cook 1–2 minutes until soft, scraping up the browned bits.
6. Off the heat, pour in the Cognac. Return to the heat and let it bubble hard for 30–60 seconds until reduced by half (flambé carefully if you like).
7. Add the stock and reduce by half again, then stir in the cream, Dijon and green peppercorns. Simmer 2–3 minutes until it coats the back of a spoon.
8. Tip any resting juices from the steaks into the sauce, taste and season. Spoon over the steaks, scatter with parsley and serve with skinny fries or buttered greens.