Classic Steak Au Poivre
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
This classic of French cuisine is simple enough for a weeknight yet elegant enough for a date night.
- 2 (14-ounce) Certified Piedmontese ribeye steaks
- 1 tablespoon finely chopped shallots
- 8 ounces beef stock
- 2 tablespoons butter
- 2 ounces brandy
- Kosher salt
- Freshly ground coarse black pepper, as needed*
- Canola oil as needed
- *If you don't have coarse ground black pepper, make your own by putting whole black peppercorns in a plastic bag and lightly cracking them with a rolling pin or sauté pan.
Liberally season each ribeye with kosher salt on both sides. Use the coarse black pepper to very liberally season each steak on one side, so it’s completely covered with ground pepper; gently pat a pepper covering into the steak so it sticks. In a stainless-steel sauté pan over high heat, sear each steak (peppercorn side down first) until dark and golden brown and cooked to medium-rare (internal temperature of about 120°F). Remove the steak from the pan and set aside to rest. Deglaze the pan with the brandy (being very careful, as the brandy will flame up). Add the stock and reduce to a thick glaze, then whisk in the butter. Spoon glaze over the steak to serve.