Description
A classic French bistro dish featuring pan-seared steak coated in cracked peppercorns and finished with a rich, creamy cognac sauce. Perfect for a special dinner.
Ingredients
Scale
- 4 (6-ounce) filet mignon or ribeye steaks, about 1 inch thick
- 2 tablespoons whole black peppercorns, coarsely cracked
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup finely minced shallot
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Pat the steaks dry with paper towels. Press the cracked peppercorns evenly onto both sides of each steak. Sprinkle with salt.
- Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add butter and olive oil; swirl until butter melts and foams.
- Add the steaks and cook 4 minutes per side for medium-rare, or to desired doneness. Transfer steaks to a plate and tent loosely with foil.
- Reduce heat to medium. Add shallot to the skillet; cook, stirring, 1 minute. Remove skillet from heat, add cognac, and ignite with a long match (or carefully tilt pan to flame). Let flames subside.
- Return skillet to medium heat. Whisk in cream, Dijon mustard, and any juices from the steak plate. Simmer gently until thickened, about 2-3 minutes. Stir in thyme if using.
- Return steaks to skillet, turning to coat in sauce. Serve immediately with extra sauce spooned over top.
Notes
For safety when flambéing, remove skillet from heat and use a long lighter. If you prefer not to flambé, simply simmer the cognac for 1 minute to cook off alcohol.
Nutrition
- Calories: 580
- Sugar: 2g
- Fat: 38g
- Carbohydrates: 5g
- Protein: 42g