Green Peppercorn Steak

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A French bistro classic featuring pan-seared beef tenderloin crusted with cracked green peppercorns and finished in a rich, creamy cognac pan sauce. Elegant enough for a special dinner yet quick enough for a weeknight indulgence.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 4 gCarbs
• 0.5 gFiber
• 2 gSugar
• 40 gProtein
• 480 mgSodium
• 620 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the Steaks

• 4 beef tenderloin steaks (about 6 oz / 170 g each), 1 to 1 1/2 inches thick
• 1 tablespoon green peppercorns in brine, drained and lightly crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Cognac Cream Sauce

• 1 large shallot, finely minced
• 1/4 cup cognac or brandy
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon green peppercorns in brine, lightly crushed
• 1 teaspoon unsalted butter, cold
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Pat the steaks dry and season both sides with kosher salt. Press the lightly crushed green peppercorns onto one side of each steak, then let them rest at room temperature for 10 minutes.
2. Heat the olive oil and 1 tablespoon butter in a heavy stainless-steel skillet over medium-high heat until the butter foam subsides. Carefully lay the steaks peppercorn-side down and sear for 3 minutes without moving, until a deep crust forms.
3. Flip the steaks and sear the second side for 3 to 4 minutes for medium-rare (internal temperature 130 to 135°F). Transfer the steaks to a warm plate, tent loosely with foil, and let rest.
4. Reduce the heat to medium and add the minced shallot to the same skillet. Sauté for 1 minute, scraping up the browned bits with a wooden spoon.
5. Off the heat, pour in the cognac. Return the pan to medium heat and let the alcohol bubble down by half, about 1 minute. If desired, carefully ignite the vapors with a long match to flambé.
6. Stir in the heavy cream, Dijon mustard, and the second measure of crushed green peppercorns. Simmer gently for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon.
7. Whisk in the cold butter to give the sauce a glossy finish, then taste and adjust salt. Return the steaks (and any accumulated juices) to the pan, spoon the sauce over them for 30 seconds to warm through, and scatter with chopped parsley.
8. Serve immediately, spooning extra sauce over each steak. Pair with pommes frites, sautéed haricots verts, or a simple green salad.

Cook’s Notes

• Use whole green peppercorns packed in brine (canned or jarred) for the bright, mild heat; dried green peppercorns are far more pungent and can overwhelm the sauce.
• Always pat the steaks very dry before seasoning. Surface moisture is the enemy of a deep, flavorful crust.
• Pull the steaks from the heat when they are 5°F below your target temperature; carryover cooking will finish them to perfection while resting.
• If you prefer not to flambé, simply let the cognac simmer until almost evaporated before adding the cream — the alcohol cooks off and the flavor remains.
• For a lighter sauce, swap half the cream for low-sodium beef broth and finish with a splash of cream at the end.

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