Steak au Poivre with Cognac Cream Sauce

⏱ 30 min · Serves 2

A bistro classic done properly: thick fillet steaks crusted in cracked black peppercorns, seared to a mahogany blush, then bathed in a glossy cognac and cream pan sauce. Twenty-five minutes to something that tastes like a Parisian dining room.

Per serving: 790 kcal · 47.0g protein · 6.0g carbs · 61.0g fat

Ingredients

• 2 beef fillet steaks (or sirloin), about 200g each, 4cm thick
• 2 tbsp black peppercorns, coarsely cracked
• 1 tsp flaky sea salt
• 1 tbsp neutral oil
• 30g unsalted butter
• 1 small shallot, very finely chopped
• 60ml cognac (or brandy)
• 120ml beef stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (optional)
• Small handful flat-leaf parsley, chopped

Method

1. Take the steaks out of the fridge 30 minutes ahead. Pat completely dry.
2. Crush the peppercorns coarsely in a mortar or under a heavy pan. Season the steaks with salt, then press the cracked pepper firmly onto both flat sides.
3. Heat the oil in a heavy skillet over high heat until just smoking. Sear the steaks 3 minutes without moving, flip, add half the butter and sear 2-3 minutes more, basting, for medium-rare (52C internal).
4. Transfer to a warm plate, cover loosely with foil and rest 8 minutes while you make the sauce.
5. Lower the heat to medium. Add the remaining butter and the shallot; soften 1-2 minutes without colouring.
6. Off the heat, pour in the cognac. Return to the heat and let it bubble hard for 30 seconds (flame it if confident), scraping up the pan crust, until reduced by half.
7. Add the stock and reduce by half again, then stir in the cream, Dijon and Worcestershire. Simmer 3-4 minutes until the sauce coats a spoon.
8. Stir in any resting juices from the steak plate, taste for salt, and finish with parsley. Spoon generously over the steaks and serve with skinny fries or buttered greens.