I was a young chef in the 1980s, and the two books I cherished were La Technique and La Methode. Filled with photographs and concisely written, these books helped train me for my culinary life ahead. I’ve had the good fortune to know Jacques for decades, and his guidance, advice, and friendship have had an enormous impact on my life, for which I am deeply grateful. This recipe is one I learned back in the ’80s from those venerable/classic titles.

Steak au Poivre à la Jacques Pépin

Category

Category name

Serves

2-4

Ingredients

  • 2 to 3 tablespoons black peppercorns
  • 2 (12-ounce) New York strip or shell steaks at room temperature
  • 2 tablespoons olive or vegetable oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped shallots
  • 2 ounces fine brandy or Cognac
  • ½ cup warm, reduced veal stock or demiglace sauce
  • 3 to 4 sprigs fresh thyme
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh chives, optional
  • Kosher salt
  • Additional thyme sprigs, for garnish

Method

  1. Preheat oven to 375°F.
  2. Crack the peppercorns by crushing and rolling a heavy pan or sauce pot forcefully over them or use a spice mill in brief bursts. Do not overprocess the peppercorns. They should be crushed or milled coarsely and not too finely.
  3. Lay the steaks in the crushed black pepper, coating both sides of the steaks with the pepper.
  4. Heat the oil and a generous tablespoon of the butter in a sauté pan large enough to hold both steaks over medium heat. When the butter begins to foam, add the steaks and season with salt. Sear the steaks on the first side for 2 to 3 minutes before turning them over, sprinkling with salt and allowing another 2 to 3 minutes on the second side. Remove the steaks from the pan and place on an ovenproof platter. Place the steaks in the oven for 2 to 3 minutes to finish cooking for medium rare or longer depending on your preference.
  5. Pour out the spent butter and drippings from the still hot sauté pan and add 1 tablespoon butter over medium heat. Add the shallots and cook until translucent, 1 to 2 minutes.  Lower the heat and move the pan off the heat and away from the open flame. Then, cautiously pour in the brandy, return the pan to the heat and allow the brandy to cook off. Add the demiglace or veal stock and the thyme, raise the heat to high and bring quickly to the simmer, reducing it for 1 minute. Add the final tablespoon of butter and the cream and bring to a boil. Remove from the heat and stir in the chives if using.
  6. Remove the steaks from the oven and let rest for 5 minutes. Place each steak on individual serving dishes or carve to serve family style before spooning the peppercorn sauce around and over the steaks. Garnish with thyme sprigs and serve immediately.