Classic Steak au Poivre with Creamy Cognac Sauce

1.Pat the steaks very dry with paper towels. This is crucial for a good crust. Season both sides with salt.

2.Place the whole black peppercorns in a resealable plastic bag and crush them coarsely using a rolling pin or the bottom of a heavy pan. Alternatively, use a spice grinder for a coarse grind.

3.Press the crushed peppercorns firmly onto both sides and edges of each steak, ensuring an even coating. Set aside.

4.Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat for 2-3 minutes until very hot. Add the olive oil and 1 tbsp butter.

5.Once the butter is melted and sizzling, carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust according to your desired doneness. For a 2.5 cm thick steak, 3 minutes per side will yield a good medium-rare.

6.Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes while you prepare the sauce. This allows the juices to redistribute.

7.For the sauce, return the same skillet to medium heat (do not clean it, the fond adds flavor). Add 1 tbsp butter and the minced shallot. Sauté for 1-2 minutes until softened and fragrant.

8.Carefully add the cognac to the skillet. If using a gas stove, briefly remove the pan from the heat before adding the alcohol to avoid flare-ups. Return to heat and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly and burn off the alcohol.

9.Stir in the beef broth and bring to a simmer. Reduce the liquid by about half, which should take 3-5 minutes.

10.Pour in the heavy cream and Dijon mustard. Stir well and continue to simmer gently, stirring occasionally, until the sauce thickens to your desired consistency (about 3-5 minutes).

11.Taste the sauce and season with salt and freshly ground black pepper as needed.

12.Slice the rested steaks against the grain, if desired, or serve whole. Spoon the creamy cognac sauce generously over the steaks. Garnish with fresh chopped parsley, if using, and serve immediately.