Steak au poivre is a celebrated dish throughout Europe, although it originated in France. In restaurants, it is very often served with flaming brandy. I recall first sampling this dish, without the fascination of flames, in a brasserie of Arles, once one of France’s most important cities and now known for its Roman ruins. Therefore I prefer the simpler version such as this one.
Recipe
1 steak (chick, club, rib, sirloin), about 2 and a half pounds, cut one inch thick.
2 tablespoons peppercorns.
4 tablespoons butter.
2 tablespoons vegetable oil.
Salt.
One-third cup Cognac or brandy.
The Cooking
Crush with a rolling pin or in a mortar with a pestle. Wipe dry the steak. Using the heel of your hand, press the crushed peppercorns into both sides of the steak. Leave the rest one hour or longer. Heat 2 teaspoons of butter and the olive oil in a heavy skillet and brown the steak in it for about 4 minutes on each side, or until the desired degree of doneness. remove to a warm plate and keep warm. Season with salt. Scrape the juices into the pan. Add the remaining 2 teaspoons of butter and the cognac or brandy and bring to a boil. Pour over the steak and serve at once.
