Traditional French Steak au Poivre – Pepper Steak

Ingredients

2 beef steaks (filet mignon, sirloin, or ribeye – about 6 oz / 170g each)
Salt, to taste
2 tbsp black peppercorns, crushed
1 tbsp olive oil
1 tbsp butter
1/4 cup (60ml) brandy or cognac
1/2 cup (120ml) heavy cream
Optional: 2 tbsp beef stock

Directions

Take the steaks out of the fridge 30 minutes before cooking. Pat them dry and season both sides with salt.

Press the crushed black pepper onto both sides of the steaks, coating them well.

Heat the olive oil and butter in a skillet over medium-high heat.

When hot, add the steaks and cook for about 3–4 minutes per side for medium-rare.

Remove the steaks and let them rest under foil.
Lower the heat and carefully add the brandy or cognac to the pan. Stir and scrape the bottom of the pan.

Pour in the cream and stir. Let the sauce simmer for 2–3 minutes until slightly thickened. Add beef stock if using.

Taste and season the sauce if needed.

Return the steaks to the pan briefly to warm, or serve the sauce on top.

Serve hot with your favorite side dish.