Pan-Seared Peppercorn Steak (French Steak au Poivre)

The epitome of fine dining, steak au poivre is considered a classic of French cuisine. A steak is crusted with crushed peppercorns, quickly seared on both sides, and coated in a quick pan sauce. The traditional choice of meat is the tender filet mignon, but other boneless beef cuts are also popular, especially New York strip, ribeye, and sirloin. Although peppercorns are used when preparing both the meat and the sauce, the dish can still qualify as steak au poivre if they are used only in the sauce. Black peppercorns are the standard option, but some recipes also ask for green, red, or white peppercorns, or a combination of the three. The pan sauce is made by deglazing the remaining bits of peppercorns and meat from the pan with cognac, red wine, or stock. Shallots are a common ingredient, while cream is usually added to thicken the sauce, which may be given an optional flambé. If necessary, some butter is added at the end for an extra hit of richness. Steak au poivre is served rare to medium-rare topped with the velvety pan sauce, with a side of either French fries or mashed potatoes, and a salad. The origins of this French classic are unclear to this day. Four French chefs have all claimed to have invented the dish between 1905 and 1930. However, there also exists two separate theories set at an earlier date. The first, involving Leopold I of Germany and the year 1790, has been widely denounced as fictitious by many food historians. The second, which some specialists claim to be true, states that steak au poivre originated in the bistros of Normandy in the 19th century.

2 (5-6 oz) steaks, 1¼"/3 cm thick (150-180 g each)
3 Tbsp. black peppercorns, crushed
4 Tbsp. Cognac
butter (20 g)
3 Tbsp. grapeseed oil
heavy cream (2 mL)
sea salt

First, salt the steaks on each side. Place the crushed peppercorns on a plate and lightly press each steak side, making sure that peppercorns have adhered to the surface.

Heat butter and oil in a frying pan and sear the steaks on both sides. Once they're the desired doneness, remove from the pan.

Shortly sauté the remaining peppercorns, then add the cognac to deglaze. Pour the cream in and with a wooden spatula scrape the bottom to collect all the remaining food particles and to incorporate the cream with the cooking juices.

Bring the sauce to a boil until it thickens, then immediately pour it over the steaks.

Makes 2 servings.

Cook's Notes:

• Meat Options: Besides beef, pork, chicken, and tuna can also be prepared this way.
• Method: Some chefs like to prepare the meat in advance and leave it to sit in the refrigerator for a couple of hours to develop flavour. To help peppercorns adhere better, if needed, coat the steaks with butter or oil. Before serving, rest the meat for a few minutes.
• Serving: A side dish of green peas or mushrooms can substitute the standard potato option.
• Substitutes: When needed or desired, cognac can be replaced with other types of brandy or bourbon.