This classic French bistro dish feels fancy but is surprisingly simple to make at home. Tender steak generously coated with black pepper in a creamy Cognac sauce — perfect for a dinner party or a cozy night in. And beyond the great flavor, the black pepper is also beneficial for health. Pepper has long been used medicinally and to aid digestion and the absorption of nutrients. You can learn more about the power of pepper in this post.
4 fillet mignon steaks, 4 to 6 ounces each (or boneless ribeye, sirloin)
Olive oil – to coat the steaks
4 to 6 tablespoons of black peppercorns, crushed
2 tbsp butter
3 tbsp Cognac (or brandy)
1/4 cup white wine
1/2 cup cream
Sea salt
Grind the peppercorns:
Using a pepper grinder, grind the peppercorns over a plate. You can also use a mortar and pestle – you want chunky bits, not powder.
Coat the steaks:
Rub the steaks with olive oil on both sides, then press them into the crushed peppercorns to generously coat. Let them sit at room temperature for about 30 minutes if you have the time.
Sear the steaks:
Melt the butter in a frying pan over medium-high heat. Sear the steaks for 2 to 4 minutes per side, depending on thickness and how rare you like them.
Add the Cognac:
Add the cognac, stand back, and light to flambé. I use a long lighter or match and hold a lid to cover the pan and control the flame if needed. Once the flames die down, remove the steaks to a plate.
Add the wine:
Add the wine and boil while stirring for a minute or two to deglaze the pan.
Add the cream:
Add the cream and stir for one to two minutes. Season with salt and add the steak back to the pan to warm.
Serve:
Serve the steaks with the sauce, and enjoy.
