Steak au Poivre

Ingredients

• Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
• 1 teaspoon coarse sea salt
• 2 tablespoons Vine-Ripened Black Peppercorns 
• 3 tablespoons extra virgin olive oil, more if needed 
• 1 garlic clove, smashed
• 2 fresh thyme sprigs
• 1 tablespoon minced shallot
• 2 tablespoons cognac
• 1/2 cup homemade or store-bought low-sodium beef broth
• 1 teaspoon Purple Shallot Powder
• 1/2 cup half-and-half
• 1 teaspoon Dijon mustard

Directions

Step 1

Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

Step 2

Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

Step 3

Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

Step 4

Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

Step 5

Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.