Steak Au Poivre Recipe

Inspired by Hutch's

Time30m

Serves2

Peppercorn crusted ribeye with brandy cream sauce.

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Ingredients

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1
Prepare the Steak
Crush the black peppercorns coarsely and season both sides of the ribeye steaks with salt and the crushed peppercorns.
2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest on a plate.
3
Make the Sauce
In the same skillet, melt the butter and add the chopped shallots. Sauté for 2-3 minutes until they are soft. Carefully add the brandy and let it simmer for about 1-2 minutes, scraping the bottom of the skillet to deglaze.
4
Finish the Sauce
Stir in the heavy cream and let it reduce for another 3-5 minutes until slightly thickened. Season with salt to taste.
5
Serve
Slice the ribeye steaks, arrange them on plates, and generously spoon the brandy cream sauce over the top. Garnish with fresh parsley before serving.