Dinner Meat Dishes Beef Main Course Beef Steak Recipes Steak au Poivre Be the first to rate & review! This classic steak with a creamy brandy-spiked pepper sauce is a great one-skillet dish. Slideshow: One-Pan Meals By Clint Simonson Updated on June 15, 2016 Save Rate PRINT Share Close Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick Kosher salt Coarsely crushed black peppercorns 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 shallots, minced 1/3 cup brandy 3/4 cup chicken stock 1/4 cup heavy cream Directions Season the steaks with salt and black peppercorns and let stand for 45 minutes. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest. Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve. Suggested Pairing Peppery, berry-dense Chilean Syrah. Originally appeared: August 2013 Rate It Print