Steak au Poivre

Pepper Steak

On a crisp, bluesky day in fall, we shared a delicious lunch at La Boeuf sur la Toit, a lovely original 1920s Art Deco brasserie, where I had the luck of ordering this completely decadent dish. When it's done right, you absolutely swoon. I've added Fleur de Sel to the peppercorns to harmonize the seasoning. Don't be alarmed by the butter, cream and red meat, I've found that a small portion is plenty. We often share one 6-oz steak between the two of us.

This has become a regular at our house, and whenever I makes it I am transported back to Paris.

Tip: This dish really shines when the steaks are cooked to just rare.

1 T whole black peppercorns, coarsely crushed 15 ml
1 T Fleur de Sel 15 ml
2, 6 - 8 oz steaks, filet mignon or t-bone 170 g
1 T butter 15 ml
1 T olive oil 15 ml
¼ cup Cognac 60 ml
½ cup heavy cream 120 ml

Serves 2

Method

Remove the steaks from the fridge and bring to room temperature about an hour before serving.

With a mortar and pestle, or broad side of a knife, coarsely crush the peppercorns, then add the Fleur de Sel, and give a few more turns with the pestle. Spread out the mixture on a large plate. Press steaks directly onto the salt and pepper mixture on both sides.

In a heavy skillet heat the butter and olive oil until sizzling hot. At a near high heat, cook the steaks on each size for 2 to 3 minutes depending on the thickness. Remove the steaks with a pair of tongs, as forks will puncture the meat.

Remove the pan from the heat and wait for about a minute to let it cool slightly. Add the cognac and stand back! The cognac will practically ignite and then quickly boil down. With the heat still off, add the cream and then bring back to a low heat until it boils and thickens – 2 to 3 minutes.

Return the steaks to the skillet, completely coat it with the mixture and serve immediately.