EFK Tested
EFK Steak au Poivre
A classic bistro steak with a peppercorn crust and a silky Cognac pan sauce. The EFK method builds the sauce from the same skillet after the steaks rest, keeping the beef flavor front and center.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- Pat the steaks very dry. Season with salt and press the crushed peppercorns onto both sides. Heat the de Buyer skillet over medium-high until hot, add the oil and 1 tablespoon butter, and sear the steaks until deeply browned. Turn and continue cooking until the centers reach at least 145°F for USDA safety. Transfer to a warm plate and rest 3 minutes.
- Reduce the heat to medium and add the shallot to the skillet. Cook 30 to 60 seconds. Remove the skillet from the flame before adding the Cognac, then return it to the burner and simmer until reduced by roughly half. Add the beef stock and simmer until reduced and glossy.
- Stir in the cream and Dijon and simmer just until the sauce coats the back of a spoon. Remove from the heat and swirl in the cold butter. Taste for salt, spoon the sauce over the rested steaks, and serve immediately.
Equipment
Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; de Buyer 12.5-inch carbon-steel skillet; tongs; whisk; instant-read thermometer; BlueStar range.
Food safety & storage
Cook whole beef steaks to at least 145°F and rest for 3 minutes. When adding Cognac, remove the skillet from direct flame first; flambéing is not required. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat leftovers to 165°F.
View this recipe on the original EFK website ↗