Franklin Spice Works
Steak au Poivre
Peppercorn-crusted steak in a rich cognac cream pan sauce. The French steakhouse classic, right in your kitchen.
Ingredients
- 2 strip steaks, 1-inch thick
- 1.5 tbsp extra coarse black Malabar pepper
- 1 tsp flaky salt
- 2 tbsp butter
- 1 shallot, minced
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
Instructions
- Press extra coarse pepper firmly into both sides of the steaks. Season with salt.
- Sear in butter over very high heat 3 minutes per side for medium-rare.
- Remove steaks to rest. Add shallot to the same pan and cook 1 minute.
- Add cognac and flambe or cook until reduced. Pour in cream.
- Simmer 2-3 minutes until sauce coats a spoon. Pour over steaks.