🇫🇷 French
Steak au Poivre
Pepper-crusted steak with a flambéed cognac-cream pan sauce. Bistro drama on your own stovetop.
580 cal / serving
4g net carbs
46g protein
38g fat
Prep: 10 min
Cook: 15 min
2 servings
Ingredients
Meat & Poultry
- 2 whole Ribeye or NY strip steaks
Dairy & Eggs
- 2 tbsp Butter
- 0.5 cup Heavy cream
Produce
- 2 sprigs Fresh thyme
- 1 whole Shallot
Pantry
- 0.25 cup Cognac or brandy
- 1 tbsp Olive oil
Spices & Herbs
- 2 tbsp Black peppercorns
Instructions
1. Crack peppercorns coarsely with a mortar or rolling pin. Press firmly onto both sides of steaks.
2. Season with salt. Heat 1 tbsp butter and oil in a heavy skillet over high heat.
3. Cook steaks to desired doneness (3–4 min per side for medium-rare). Rest on a plate.
4. Reduce heat. Add shallot; cook 1 min. Carefully add cognac and tip the pan to flambé.
5. When flames die out, add cream and thyme. Simmer until sauce coats a spoon, 2–3 min.
6. Season sauce. Pour over steaks and serve immediately.