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Steak au Poivre

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Indulge in the rich flavors of Steak au Poivre, a French classic featuring pepper-crusted rib-eye steaks served with a creamy cognac sauce.

Ingredients

Scale
  • 2 rib-eye steaks
  • 2 tablespoons coarsely crushed black peppercorns
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1/2 cup cognac
  • 1 cup heavy cream

Instructions

  1. Season the steaks generously with salt and press the crushed peppercorns onto both sides, ensuring a hearty coating for that iconic flavor.
  2. Heat the vegetable oil in a skillet over high heat until it shimmers.
  3. Add the rib-eye steaks to the hot skillet and cook for about 4-5 minutes per side for perfect medium-rare doneness.
  4. Remove the steaks from the skillet and let them rest on a plate to allow the juices to redistribute.
  5. Add butter to the same skillet, letting it melt and mix with the meaty remnants.
  6. Pour in the cognac, allowing it to bubble and scrape up any delightful brown bits stuck to the pan.
  7. Stir in the heavy cream and let the mixture bubble gently until it thickens slightly.
  8. Serve the velvety sauce generously over the rested steaks.

Notes

Pair this dish with a green salad dressed in lemon vinaigrette, roasted vegetables, or crispy fries. It also goes well with a robust red wine.

Nutrition

Find it online: https://doughgirlbylea.com/steak-au-poivre/

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