Classic Steak au Poivre Recipe | Recipe Cart | Recipe Cart

Ingredients

• 4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
• Kosher salt
• 1 ounce (30g) whole black peppercorns, plus more as needed, divided
• 3 tablespoons (45ml) vegetable oil
• 1 tablespoon (15g) unsalted butter
• 2 thyme sprigs
• 1 medium clove garlic
• 1/2 large shallot (about 1 1/2 ounces; 40g), minced
• 2 tablespoons (30ml) brandy or cognac
• 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
• 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
• 1 teaspoon (5ml) Dijon mustard