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Butter-Basted Steak au Poivre with Brandy Pan Sauce

My spin on the classic French dish consists of steak coated in freshly cracked peppercorns, pan seared in a screaming hot cast iron pan and basted in butter to create a flavorful golden-brown crust on the outside of the steak.
Course Main Course
Cuisine French
Keyword brandy, butter, seared steak, steak
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 pound Chairman’s Reserve® boneless ribeye steak, cut 1” thick
  • Kosher salt, as needed
  • tablespoons cracked black peppercorns or mixed peppercorns
  • 2 tablespoons vegetable oil
  • 6 tablespoons unsalted butter
  • 1 medium shallot, diced
  • ¼ cup brandy
  • 1 cup beef stock
  • ¼ cup crème fraîche

Instructions

  • Season the ribeye all over with salt and let sit at room temperature for 30 minutes. Season the steak with the peppercorns all over, pressing the peppercorns into the meat so that it adheres when cooked.
  • Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes. Turn the steaks, then add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 4 minutes.
  • Transfer the steak to a cutting board, tent with aluminum foil and let it rest for 10 minutes.
  • Pour off all but 2 tablespoons of fat from the pan then return to medium-high heat. Add the shallot and sauté until the shallot is tender and opaque, about 2 minutes.
  • Then add the cognac and ignite it with a kitchen lighter (do not stand too close as there will be a flame). Allow the alcohol to burn off for about a minute then add the stock. Cook until the mixture has reduced by about half, about an additional 4 minutes. Whisk in the crème fraiche and continue to cook until the sauce coats the back of a spoon, about 2 minutes.
  • Slice the steak into ½” strips. Divide the steak slices among plates and spoon the pan-sauce over the top. Serve immediately with a side of fries and salad.