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
- 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.
Calories: 692kcal | Carbohydrates: 8g | Protein: 7g | Fat: 61g | Saturated Fat: 36g | Cholesterol: 135mg | Sodium: 2590mg | Potassium: 260mg | Fiber: 2g | Vitamin A: 26.3% | Vitamin C: 1.3% | Calcium: 8.8% | Iron: 7.2%