How To Make Steak Au Poivre

Measure out 3 tablespoons of peppercorns and crush them using a mallet on a towel.

Reserve about half a tablespoon of crushed peppercorns for the sauce.

Season both sides of the two pieces of tenderloin steak liberally with kosher salt.

Spread the remaining crushed peppercorns on a sheet pan and press the seasoned steak into the peppercorns to coat.

Heat a cast iron skillet on medium-high heat until smoking.

Add neutral oil to the skillet and place the crusted steaks in, allowing them to sear for 3 minutes on one side.

Flip the steaks and check the internal temperature, which should be around 60°.

Transfer the skillet to the oven and cook the steaks for an additional 4 minutes.

Remove the steaks from the oven and set them aside to rest.

Add a little olive oil and unsalted butter to the skillet to start the sauce, ensuring there's enough fat.

Add chopped shallots to the skillet and sauté until browned, then add minced garlic and cook until fragrant.

Turn off the burner and add cognac to deglaze the pan, scraping up any browned bits.

Add about half a cup of beef stock to the skillet and bring to a simmer, reducing by half.

Once reduced, lower the heat and add half a cup of heavy cream, stirring to combine and thicken the sauce without boiling.

Taste the sauce and adjust seasoning with salt if needed, then add a little fresh thyme.

Serve the sauce over the steak.

Equipment Needed

Allergens