French Bistro Steak au Poivre
Turn your dining room into a French Bistro with this classic pepper crusted steak and delicious cognac pan sauce. Way easier than you think it is, this dish is perfect for a special someone on date night.
Servings: 2 steaks + sauce
Calories: 692 kcal
- 2 thick cut bone in (preferably aged) rib-eye steaks ~ 20 oz
- 4 tsp coarsely crushed black peppercorns
- 2 tsp kosher salt
- 2 TB vegetable oil
- 2 TB unsalted butter
- ¼ cup minced shallot
Cognac Pan Sauce
- pan drippings
- 1/3 cup cognac plus 1 additional tsp
- ½ cup heavy cream
- 1 TB chopped fresh tarragon plus additional for garnish
- 1 tsp chopped fresh thyme
Pepper Crusted Steak
Preheat oven to 300 degrees and line a baking sheet with foil. Pat steaks dry and season evenly on both sides with salt and pepper, pressing lightly so peppercorns adhere. Heat vegetable oil in a heavy bottomed skillet (large enough to fit both steaks without crowding) over medium-high heat. Cook steaks for 4-5 minutes per side, turning with tongs to make sure both sides and all edges are well browned.
Remove pan from heat, transfer steaks to baking sheet, and place in oven to finish cooking for approximately 5-10 minutes (until internal temperature reads 120 degrees for medium rare, 130 degrees for medium).
Cognac Pan Sauce
To make pan sauce, pour off vegetable oil, leaving browned bits in the pan. Add butter and shallot and cook over medium heat for 2-3 minutes or until shallots soften. Carefully add cognac, stirring to scrape up browned bits. Cook for 2-3 minutes or until cognac is nearly evaporated. Whisk in cream, tarragon, thyme and any pan drippings from the steaks and cook for an additional 1-2 minutes or until thick. Season to taste with salt and pepper and serve sauce with steak.