Steak au Poivre

A classic French recipe that is warming , tasty and memorable.

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Season the steaks generously with salt. Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well.
2 large sirloin steaks, 2 tbsp black peppercorns, salt
In a heavy skillet, heat the butter and olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side, depending on your preferred level of doneness. Remove the steaks from the skillet and keep them warm.
2 tbsp unsalted butter, 1 tbsp olive oil
In the same skillet, add the chopped shallots and sauté until soft and translucent.
1 small shallot
Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off, which takes about 2 minutes.
1/2 cup brandy
Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3-5 minutes.
1/2 cup heavy cream
Return the steaks to the skillet, spooning the sauce over them to coat.
Serve immediately, garnished with fresh parsley if desired.
1/2 bunch parsley

I always deglaxe the pan with heavy/double cream as it makes such a superb tasty marbled sauce to cover the steaks.