📝 About This Recipe
Indulge in the quintessential French bistro experience with this luxurious Steak au Poivre, naturally thickened without a grain of flour. This dish features succulent beef filets crusted in toasted peppercorns, seared to perfection, and bathed in a silky Cognac and cream reduction. It is a masterclass in balancing heat, salt, and rich velvety textures, proving that authentic French elegance is naturally gluten-free.
🥗 Ingredients
The Steaks
- 2 pieces Filet Mignon or New York Strip (8-ounce cuts, at least 1.5 inches thick, at room temperature)
- 1 teaspoon Kosher salt (plus more to taste)
- 2 tablespoons Whole black peppercorns (coarsely cracked using a mortar and pestle or heavy pan)
- 1 tablespoon Grapeseed oil or Avocado oil (high smoke point oil)
- 1 tablespoon Unsalted butter (for basting)
The Pan Sauce
- 1 Shallot (finely minced)
- 1/3 cup Cognac or Brandy (high quality for best flavor)
- 1/2 cup Beef bone broth (unsalted or low sodium)
- 1/2 cup Heavy cream (full fat for proper reduction)
- 1 teaspoon Dijon mustard (ensure certified gluten-free)
- 1 tablespoon Unsalted butter (cold, cut into small cubes)
For Garnish
- 1 tablespoon Fresh chives (finely snipped)
- 1 pinch Maldon sea salt (for finishing)
👨🍳 Instructions
-
1
Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
-
2
Crack the whole peppercorns using a mortar and pestle or by placing them in a zip-top bag and crushing them with a heavy skillet. You want coarse chunks, not a fine powder.
-
3
Pat the steaks bone-dry with paper towels. Season both sides generously with kosher salt, then press one side of each steak firmly into the cracked peppercorns to create a thick crust.
-
4
Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat. Add the oil and wait until it is shimmering and just starting to wisps with smoke.
-
5
Place the steaks in the pan, peppercorn-side down first. Sear undisturbed for 4 minutes to develop a deep, caramelized crust.
-
6
Flip the steaks. Add 1 tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to baste the hot butter over the steaks for another 3-4 minutes for medium-rare (internal temperature of 130°F/54°C).
-
7
Transfer the steaks to a warm plate and tent loosely with foil. Let them rest for at least 5-10 minutes while you prepare the sauce.
-
8
Pour off the excess fat from the skillet, but leave the browned bits (the fond) in the pan. Reduce heat to medium and add the minced shallots, sautéing for 1 minute until soft.
-
9
Remove the pan from the heat source. Pour in the Cognac. Carefully return to the heat and use a long match to ignite the alcohol (flambé), or simply let it simmer and reduce by half while scraping the bottom of the pan.
-
10
Whisk in the beef bone broth and Dijon mustard. Increase heat to medium-high and boil until the liquid is reduced by half again, about 3-5 minutes.
-
11
Pour in the heavy cream and any juices that have collected on the plate from the resting steaks. Simmer until the sauce thickens enough to coat the back of a spoon.
-
12
Turn off the heat and whisk in the cold butter cubes one by one. This 'monter au beurre' technique adds a glossy finish and rich mouthfeel without needing flour.
-
13
Taste the sauce and add a pinch of salt if needed. Place the steaks on serving plates and pour a generous amount of the warm sauce over or around them.
-
14
Garnish with fresh chives and a tiny pinch of flaky sea salt before serving immediately.
💡 Chef's Tips
Always use a heavy-bottomed pan like cast iron to ensure even heat distribution for that perfect peppercorn crust. Never use pre-ground pepper; the aromatic oils in freshly cracked peppercorns are essential for the signature flavor profile. If you are nervous about the flambé step, you can skip the flame and simply simmer the Cognac until the harsh alcohol smell dissipates. Ensure your beef broth is high quality and gelatin-rich; this helps the sauce thicken naturally without the need for starches or flour. Resting the meat is non-negotiable; it allows the fibers to relax and reabsorb juices, ensuring a tender bite.
🍽️ Serving Suggestions
Pair with crispy roasted fingerling potatoes or a classic French potato purée to soak up the extra sauce. A simple side of haricots verts (French green beans) blanched and sautéed with garlic provides a fresh contrast. Serve with a bold red wine such as a Bordeaux or a California Cabernet Sauvignon to stand up to the spice of the pepper. For a lighter option, a crisp butter lettuce salad with a sharp lemon vinaigrette cuts through the richness of the cream sauce. Finish the meal with a gluten-free chocolate mousse for a truly authentic French dining experience.