Steak Au Poivre

Prepare the Steak:

Remove the sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes. This will allow the steak to cook more evenly.

Crush the black peppercorns using a mortar and pestle or by placing them in a plastic bag and lightly pounding them with a rolling pin.

Season both sides of the steak with salt, then press the crushed peppercorns onto both sides of the steak. Make sure to coat the steak evenly with the peppercorns, pressing them gently into the meat.

Sear the Steak:

Heat a large skillet over medium-high heat and add the butter and olive oil.

Once the butter has melted and the skillet is hot, carefully place the steak in the pan. Cook for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time based on your preference and the thickness of the steak.

Use tongs to flip the steak and sear the other side. Avoid using a fork as it can pierce the meat and cause it to lose its juices.

Remove the steak from the skillet and transfer it to a plate. Tent the plate loosely with foil to keep the steak warm.

Prepare the Sauce:

In the same skillet, reduce the heat to medium-low and carefully add the brandy or cognac. Be cautious as it may ignite, so keep a lid nearby to cover the skillet if needed.

Let the brandy or cognac simmer for a few seconds to burn off the alcohol, then add the beef broth. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits (this adds flavor to the sauce).

Allow the mixture to simmer until it reduces by about half, which will take around 3-4 minutes.

Stir in the heavy cream and continue simmering for an additional 2-3 minutes, or until the sauce thickens slightly. Season with salt to taste.

Serve:

Place the sirloin steak on a serving plate and pour the sauce over it, or you can serve the sauce on the side.

Sirloin Steak au Poivre pairs well with sides like roasted potatoes, steamed vegetables, or a fresh green salad.

Enjoy your delicious Sirloin Steak au Poivre!

Note: It’s important to handle the skillet and the flame with caution when using alcohol in cooking. If you are not comfortable with the flambéing process, you can simply let the alcohol simmer and reduce without igniting it.