Steak au poivre is a classic French dish that pairs perfectly with steak frites—aka fries—or really anything else you want to put with it. Sure, it has a fancy sounding name, but it’s way easier than it looks. Whether you want a meal to impress guests or just to pull a rare “thanks” from those young people who live rent-free in your house and call you Mom and Dad, this is a winner.

Most recipes call for filet mignon, but this can be made with any boneless steak. For this recipe we used the Denver steak because it’s a staff favorite. Whatever cut you use, try it and let us know how you like it by posting a review!

Ingredients

• 2 tbsp ground black pepper
• 2 tsp salt
• 2 gloves of garlic
• Few sprigs of thyme
• 2 Miraflora Wagyu Denver Steaks steaks
• 2 tbsp of cold unsalted butter
• 1/2 shallot, minced
• 1/2 cup of brandy
• 1 tbsp green pepper corns
• 1 cup of beef stock
• 1 cup of heavy cream

Instructions

Coat your steaks in salt and let stand for 30 minutes before you begin cooking. Then, using a coarse-grind setting on your pepper grinder, coat both sides heavily in pepper. Giving the meat time to soak up the salt helps keep it juicier later, and it allows the pepper to stick better before searing.

Preheat the oven to 375 F. Heat a skillet over medium-high heat with a few drops of neutral oil. Sear steaks on all sides to develop a nice crust. Add garlic, thyme, and butter to the pan, and then baste the meat well.

Remove steaks from the pan and cook in the oven at 375 F until they have reached your desired internal temperature. Be sure to let rest before slicing into them.

Add shallots to the same pan the steaks were seared in. Deglaze with brandy and flambé or let cook until the alcohol has burned off. Add beef stock and heavy cream. Let reduce by half.

Slice steak, plate, and pool sauce over top. Bon appetit!