Steak au Poivre

1. 1

   Season the steaks with salt and black peppercorns and let stand for 45 minutes.

2. 2

   In a cast-iron skillet, melt 2 tablespoons of the butter in the oil.

3. 3

   Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.

4. 4

   Pour off all but 2 tablespoons of fat from the skillet.

5. 5

   Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes.

6. 6

   Add the brandy and cook until most of the liquid has evaporated.

7. 7

   Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes.

8. 8

   Stir in the heavy cream and simmer until slightly thickened, 1 minute.

9. 9

   Remove from the heat and stir in the remaining 2 tablespoons of butter.

10. 10

    Season the sauce with salt.

11. 11

    Slice the steak and transfer to plates or a platter.

12. 12

    Spoon the sauce on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.