How to Make Steak Au Poivre

Remove the steaks from the refrigerator and allow to sit at room temperature for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast-iron skillet, or use a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, add the olive oil, then gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. Chop the shallot, garlic, and thyme and add to the pan. Let cook for 20 seconds over low heat.

Remove the pan from the heat, add Cognac to the pan, and carefully ignite the alcohol with a long match. Gently shake pan until the flames die. Return the pan to medium heat and add beef juice. Reduce by half and add the cream. Bring the mixture to a boil until the sauce coats the back of a spoon, approximately 5 to 6 minutes.

Remove from heat, add butter, and season to taste with salt. Add the steaks back to the pan, spoon the sauce over the steaks, and serve.

Crush the peppercorns together using a mortar and pestle or a coffee grinder. Tip the crushed peppercorns into a sieve set over a bowl and shake well to remove all the powdered pepper.

Rub the steak with mustard. Press the cracked peppercorns onto both sides of the steak and marinate for about half an hour.

Heat the oil in a thick-bottomed frying pan over medium heat. Once hot, season the steak with salt and place in the pan until a golden crust is formed. Turn the steaks and cook for about two minutes. If you require your meat cooked further, turn the steaks and continue cooking but resist turning them too often.

Remove the steaks to a warm baking tray or plate and place in the oven to rest and continue to cook to desired doneness.

Add two-thirds of the butter to the pan and allow it to melt and turn nut-brown in color. Add the rosemary and brandy, being careful that it does not ignite. Bring to a boil and deglaze the pan, stirring to scrape up any bits from the bottom.

Stir in the cream and the stock and bring to a boil.

Remove steaks from the oven and place on warm serving plates.

Add the remaining butter to the sauce and whisk to combine.

Pour the sauce over the steaks and serve with side of choice.