Empty My Fridge
Steak au Poivre / Peppercorn Steak Chef Jean-Pierre
Ingredients
- Beef4
- Extra virgin olive oil1 tbsp
- Black pepper · cracked2 tbsp
- Brandy¼ cups
- Beef stock1 cup
- Cream¼ cups
- Green peppercorn1 tbsp
- Butter2
Instructions
- Preheat the oven to 500°F.
- Coat the steaks generously with cracked black pepper.
- Heat 1 tablespoon olive oil in an oven-proof sauté pan. Add the steaks and cook on the stovetop without moving them for at least 3 to 4 minutes, until deep golden brown on one side.
- Flip the steaks and transfer the pan to the preheated oven. Cook until the internal temperature reaches about 130–135°F for medium rare.
- Remove the steaks from the pan and let them rest while you make the sauce.
- Carefully deglaze the pan with several tablespoons of cognac. Take care, as the fumes can flare up if you flambé.
- Add the stock, cream and green peppercorns. Bring to a boil and let it reduce and thicken for a few minutes.
- Once the sauce reaches the right consistency, turn off the heat and stir in as much butter as you like.
- Spoon the sauce over the steaks and serve immediately.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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