A classic French dish that seems much more difficult and impressive than it really is, especially this version. I simplified this recipe a ton – you can add thyme, shallot, and garlic, cut as finely as possible (brunoise) – but fresh whole peppercorns are a necessity. I wrote this recipe for two steaks, but cutting down the amount of brandy and halving the amount of cream will make it an elaborate meal for one.
Ingredients
- Strip steak, ribeye, or filet
- 1 T butter
- 1/3 c brandy or cognac
- 1 c heavy cream
- Kosher salt
- 2 T peppercorns
Instructions
- In mortar and pestle or Ziploc crush peppercorns into small pieces. If you struggle to do that, turn grinder to coarsest setting and season steak.
- Remove steak from fridge and season all sides of steak with salt and crushed peppercorns, let sit for half an hour at room temperature.
- In skillet over high heat, add butter. Then steak.
- Cook through, 3-4 minutes a side, depending on how thick the steak is and how you like it cooked. I prefer it just under medium-rare, for reference.
- Once steak is cooked through, remove from pan and turn to medium heat. Deglaze with alcohol, scraping off browned pieces with a whisk or rubber scrapper. Add the cream, stirring as you do. Bring it to a boil until thickened, 5 or so minutes.
- Season with salt.
- Add steak(s) back to pan, spoon sauce over. Serve.