Steak au poivre

Method

1. 1

   Toast the pepper

   On a low heat, warm the peppercorns in a dry frying pan for 1 minute, shaking often, until fragrant. Crush them coarsely with a pestle or rolling pin.

2. 2

   Season the steaks

   Off the heat, press the crushed pepper and salt over both sides of the steaks. Leave at room temperature for 10 minutes while you prepare the pan.

3. 3

   Sear the steaks

   Heat the oil in a heavy frying pan over high heat for 2 minutes, until shimmering. Add the steaks and cook for 2 minutes per side, until deeply browned.

4. 4

   Cook through

   Reduce to medium heat and cook for 1 to 3 minutes per side, turning once, until the centre reaches 63°C for medium-rare. Check with a thermometer, as timing varies with thickness.

5. 5

   Rest the steaks

   Transfer the steaks to a warm plate and loosely cover with foil. Rest for at least 3 minutes, then continue resting for 5 minutes while making the sauce.

6. 6

   Soften the shallot

   Set the pan over medium-low heat and add the butter and shallot. Cook for 2 minutes, stirring, until soft but not browned, scraping up the browned steak bits.

7. 7

   Add the brandy

   Take the pan off the heat before adding the brandy. Return it to low heat and simmer for 1 minute, scraping the base, until the sharp alcohol smell fades.

8. 8

   Reduce the stock

   Add the stock and simmer over medium heat for 3 minutes, until reduced by about half.

9. 9

   Finish the sauce

   Stir in the cream and mustard and simmer gently for 2 minutes, until glossy and lightly thickened. Do not boil hard.

10. 10

    Serve

    Set the steaks on plates and spoon over the sauce. Stir any resting juices into the sauce and serve while hot.

Tips

• Use a thermometer to check the centre, since steak thickness affects cooking time.
• Take the pan off the heat before pouring in the brandy to help prevent a flare-up.
• Keep the cream sauce at a gentle simmer rather than letting it boil hard.
• Scrape up the browned bits as the shallot cooks to add depth to the sauce.

Swaps

• Use crushed green peppercorns in place of black peppercorns for a milder, fruitier crust.
• Use chicken stock in place of beef stock for a lighter-tasting sauce.
• Use cognac in place of brandy.

Storing

Refrigerate leftover steak and sauce in a covered container for up to 2 days. Reheat gently in a covered pan over low heat.