This Is Why Your Pepper Burns
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PEPPER STEAK (steak au poivre)
(A DETAILED RECIPE is in the long video attached to this short, "I Cooked All the LEGENDARY Steaks")
Serves 2
Steak:
Striploin - 2 pcs., 200-220 g each, 3-3.5 cm thick (but filet mignon is traditionally used)
Black peppercorns - 20-25 g
Cornstarch - 1 tsp
20-25 g melted butter
fine salt
Sauce:
40 g shallots (half a regular onion will do)
black pepper to taste/spiciness
1 clove garlic
10 g melted butter
40 ml cognac or brandy
120 ml cream (30-33%)
80-100 ml beef broth
1 tsp Dijon mustard
salt and pepper to taste
Directions:
1. Season the steaks on all sides and let them rest for at least an hour. The salt will penetrate the meat, but the surface will dry out – a crust doesn't adhere well to a wet steak. Pat dry with a paper towel before cooking.
2. Coarsely crush the peppercorns using a saucepan on a cutting board. A mill won't work, as it grinds too finely. Sift through a sieve: the fine dust burns off first, which is what gives the bitterness.
3. Mix the pepper with the starch. The starch will set the crust and prevent the pepper from falling into the pan.
4. Coat the steak on one side only: place it on the pepper mixture and press firmly with the palm of your hand.
5. Make the sauce in advance. Fry finely chopped shallots with garlic in melted butter until translucent. Add crushed pepper. Pour in the cognac and reduce almost to dryness. Add the cream, broth, and mustard, and reduce again until thick enough that the sauce coats a spoon. Season with salt and pepper.
6. Now the most important part. Place the steak in a cold frying pan, without oil, pepper side down. Only then turn the heat to medium. The peppers aren't fried, but rather heated slowly—the spiciness softens, leaving behind the aroma.
7. When the crust has set (2-3 minutes), add the melted butter and tilt the pan to work it under the steak.
8. Flip carefully, as the crust is fragile.
9. Just before it's done, pour the sauce into the pan and baste the steak with it. This way, the steak will reach the desired doneness along with the sauce. Keep in mind that the temperature will rise further during the resting period.
10. Let the steak rest for 4-5 minutes, and serve, drizzling with the sauce from the pan.