Steak au Poivre with Brandy Cream Pan Sauce

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse classic you can absolutely nail at home: thick filets pressed into coarsely cracked black peppercorns, seared hard in a screaming skillet, then finished with a fast brandy-and-cream pan sauce built in the same pan while the steaks rest. The pepper toasts in the fat and turns floral instead of harsh, and the sauce comes together in the five minutes the meat needs anyway. Restaurant versions of this run close to $60 a plate — this is the same technique, done in 30 minutes.

Ingredients

• 2 beef filet mignon steaks, 6–8 oz each and at least 1½ inches thick
• 2 tbsp whole black peppercorns
• 1 tsp kosher salt
• 1 tbsp neutral oil, such as grapeseed or canola
• 1 tbsp unsalted butter

• 1 small shallot, minced
• 1/3 cup brandy or Cognac
• 1/2 cup low-sodium beef broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp cold unsalted butter
• kosher salt, to taste
• 1 tsp minced fresh chives or parsley, for serving

Instructions

1. Pat the steaks completely dry with paper towels, season all over with the 1 teaspoon kosher salt, and let them sit at room temperature for 30 minutes if you have the time (this helps them brown and cook evenly). Meanwhile, mince the shallot and measure out the brandy, broth, and cream so everything is within arm's reach — the sauce moves fast.
2. Crack the peppercorns coarsely: put them in a zip-top bag or between two sheets of parchment and crush with the bottom of a heavy skillet or a rolling pin until they're broken into rough gravel-sized pieces, not powder. Sift out and discard any fine dust — that's what makes au poivre taste harsh.
3. Spread the cracked pepper on a plate and press the flat top and bottom faces of each steak firmly into it, coating them well. Leave the sides mostly bare so you can still get contact browning. Press with your palm so the pepper adheres.
4. Heat a heavy stainless or cast-iron skillet over medium-high for 3 minutes, until a drop of water skitters and evaporates instantly. Add the neutral oil and swirl. Lay the steaks in the pan and do not touch them for 4 minutes.
5. Flip the steaks, add the 1 tablespoon butter to the pan, and cook 3 to 4 more minutes, tilting the pan and spooning the foaming butter over the tops. Sear the outer edges for 30 seconds each by holding the steaks on their sides with tongs. Pull at 125°F on an instant-read thermometer for medium-rare, 133°F for medium.
6. Transfer the steaks to a warm plate or cutting board and tent loosely with foil. They will rest for the entire time it takes to make the sauce, and will climb about 5°F more.
7. Pour off all but about 1 tablespoon of fat from the skillet and return it to medium heat. Add the minced shallot and cook 1 minute, stirring, until softened and fragrant — the pepper left in the pan will bloom.
8. Remove the pan from the heat, add the brandy, then return to the heat and let it bubble hard, scraping the browned bits off the bottom with a wooden spoon. Simmer until reduced to a syrupy couple of tablespoons, about 1½ to 2 minutes. (If you cook on gas, keep the pan off the flame while pouring; the brandy may flame briefly, which is fine — just let it burn out.)
9. Add the beef broth and simmer 2 minutes to reduce by half. Whisk in the cream and Dijon and simmer 2 to 3 minutes more, until the sauce coats the back of a spoon and leaves a clean line when you drag a finger through it.
10. Turn off the heat, whisk in the cold tablespoon of butter until glossy, then stir in any juices that have collected under the resting steaks. Taste and add salt — it usually needs a good pinch. The pepper should read warm and floral, not scratchy.
11. Spoon the sauce onto two warm plates, set a steak on top of each (or nap the sauce over the steaks), scatter with chives, and serve immediately with pommes frites, blanched green beans, or a simple watercress salad.

Chef's tips

Nutrition (per serving, estimated)

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