Recipe courtesy of Aida Mollenkamp

Steak au Poivre

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
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Ingredients

1 tablespoon black peppercorns

2 blade (aka flat iron) steaks, gristle removed

Salt

1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 medium shallots, thinly sliced

1/2 cup beef broth

1/4 cup brandy

1/4 cup heavy cream

1/2 teaspoon white wine vinegar

Directions

  1. Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
  2. Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
  3. Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
  4. Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
  5. Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce.

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