The dad who has everything probably doesn't need another novelty tie. What he might actually want is a proper dinner. Steak au poivre — a thick-cut steak crusted in coarsely cracked pepper and finished with a cognac cream sauce — is elegant without being fussy and impressive without requiring much. About thirty minutes, one good pan, and the kitchen will smell very good indeed.
Ingredients (serves 2)
- 2 beef tenderloin or thick-cut strip loin steaks, about 225–250g (8oz) each
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon coarse salt or fleur de sel, plus more to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 small shallots, finely minced
- 60 ml (¼ cup) cognac or good brandy
- 180 ml (¾ cup) heavy cream
- Fresh parsley to finish, if you like
Instructions
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Crush the peppercorns Crack the peppercorns coarsely using a mortar and pestle or the flat base of a heavy pan. You're after a rough, uneven crack — not a powder. This is rather the whole point.
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Prepare the steaks Take the steaks out of the refrigerator about 30 minutes before you cook them. Pat them very dry with paper towel. Press the crushed pepper firmly into both sides of each steak, then season generously with salt.
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Get the pan hot Heat a cast-iron skillet over high heat until it just begins to smoke. Add the oil and butter. Lay in the steaks and don't touch them. Cook 3 to 4 minutes per side for medium-rare, depending on thickness. A meat thermometer takes the guesswork out — you're looking for 54°C (130°F) at the centre.
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Rest Transfer to a warm cutting board and let the steaks rest while you make the sauce. Don't skip this part.
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Make the pan sauce Reduce the heat to medium. Add the shallots to the pan and cook, stirring, for about a minute. Add the cognac carefully — it may flame — and let it bubble and reduce for 30 seconds or so. Pour in the cream and stir, scraping up any bits from the bottom of the pan. Let the sauce reduce until it lightly coats a spoon, about 2 to 3 minutes. Taste for salt.
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Serve Place the steaks on warm plates and spoon the sauce over generously. A little chopped parsley on top if you have it.
Notes
- Cognac is traditional and worth using. A decent bourbon also does the job.
- Tenderloin is the most tender cut; strip loin has more flavour. Either works beautifully here.
- Serve with roasted potatoes or good frites and something green. You'll want something to soak up that sauce.
- For a bit more sharpness, stir a teaspoon of Dijon into the cream before serving.