20 minutes
A classic French dish, Steak au Poivre is a peppercorn-crusted steak with a creamy cognac sauce.
Beef Tenderloin Steaks, at room temperature
0 oz
to taste
Coarse Black Pepper, crushed
to taste
Sichuan Pepper, ground
teaspoons
tablespoons
Shallots, finely diced
0 oz
0.25 fluid ounces
Cognac
0.25 fluid ounces
Creme fraiche
0 oz
Watercress, fresh
0 oz
1. Season the Steaks
Begin by taking your beef tenderloin steaks and giving them a generous seasoning with salt, coarse black pepper, and a hint of Sichuan pepper to introduce a subtle, aromatic heat. Let the steaks rest at room temperature for 10 minutes in a shallow dish, allowing the salts and spices to permeate the meat.
2. Sear the Steaks
Heat your cast iron skillet over a high flame until it's hot enough. Melt a tablespoon of unsalted butter in the skillet, and lay your steaks in, letting them sear undisturbed for two minutes on each side. When the steaks are beautifully browned, transfer them to a warm platter to rest.
3. Prepare the Sauce
In the same skillet, still over the heat, add the remaining butter and the finely diced shallots. Let the shallots cook in the butter for about a minute until they're just softened and fragrant. Pour in the beef broth along with a splash of Cognac. Let it simmer for 3 to 4 minutes, reducing slightly, and then stir in the crème fraîche to bring a velvety richness to the mixture.
4. Finish the Steaks
Return the steaks to the skillet, nestling them into the sauce for a brief warming, just enough to coat them in the creamy sauce and heat them through. Serve each steak garnished with fresh watercress, which adds a peppery crunch that completes the dish both visually and on the palate.
Start with high-quality beef, preferably tenderloin or ribeye, as these cuts are tender and flavorful. Ensure your steaks are at least 1 to 1.5 inches thick for a perfectly seared outside and juicy inside.
Use whole black peppercorns that you coarsely crush yourself. This provides a fresher and more aromatic pepper flavor than pre-ground pepper.
Use a heavy-bottomed skillet, such as cast iron or stainless steel, for a good sear. Preheat the pan thoroughly until it's smoking hot before adding the steaks.
After cooking, remove the steaks and let them rest. Deglaze the pan with Cognac or brandy, scraping up the brown bits, known as fond, for a rich sauce.
Allow your steaks to rest for at least 5 minutes after cooking. Slice against the grain for tenderness.
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