Steak au Poivre
, Serves 2
Pepper-crusted strip steak seared hard, then finished with a Cognac, shallot and stock pan sauce enriched with butter.
| 2 tbsp mixed whole peppercorns (black, white, green, Szechuan, Jamaican allspice) | Crush peppercorns | Salt steak, press in pepper, halve | Sear in hot oil & butter, 2 min | Flip, cook 1 1/2 min more; rest 10 min | Sauté shallots, scraping pan | Add Cognac, flambé, turn heat down | Add stock, boil 2-5 min to thicken | Swirl in butter, adjust seasoning | Pour over steaks, add parsley, serve |
| 450 g thick-cut, well-marbled strip steak (about 2.5 cm thick, trimmed of fat) | |||||||||
| Salt | |||||||||
| 1 tsp vegetable oil | |||||||||
| 1 tbsp / 1/2 oz / 15 g unsalted butter | |||||||||
| 2 tbsp minced shallots | |||||||||
| 30 ml Cognac (or bourbon or red wine) | |||||||||
| 120 ml beef stock or dark chicken stock | |||||||||
| 1 tbsp / 1/2 oz / 15 g unsalted butter, room temperature (to finish) | |||||||||
| Chopped flat-leaf parsley (optional) |
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