Steak Au Poivre Recipe

Inspired by Barnsider

Time30m

Serves2

Cracked black pepper and topped with a brandied peppercorn sauce.

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Ingredients

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1
Prepare the Steak
Season both sides of the ribeye steaks with salt and press the cracked black peppercorns onto both sides.
2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest.
3
Make the Sauce
In the same skillet, add the butter and allow it to melt. Add the shallots and sauté for 1-2 minutes until they are soft. Carefully pour in the brandy and scrape any browned bits from the bottom of the skillet. Allow it to reduce by half.
4
Finish the Sauce
Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens slightly. Adjust seasoning with salt and more cracked pepper if desired.
5
Serve
Slice the steaks and pour the brandied peppercorn sauce over the top. Serve immediately.