Steak au Poivre
Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
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Cooking tools:
- Cooling rack
- Baking sheet
- Refrigerator
- Pepper mill
- Mortar and pestle
- Kitchen towel
- Meat tenderizer
- Plate
- Oven
- Skillet
- Cast iron skillet
- Spoon
- Instant-read thermometer
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 4 each Delmonico Steak
- 1 some Salt, Morton Kosher
- 1 ounce Peppercorns, Black plus more as needed, divided
- 3 tablespoons Tallow or any non-seed oil
- 1 tablespoon Unsalted Butter
- 2 sprigs Thyme
- 1 clove Garlic
- 1/2 each Shallot about 1 1/2 ounces; 40 g, minced
- 2 tablespoons Cognac or brandy
- 3/4 cup Stock, Beef
- 3/4 cup Cream, Heavy 90 ml crème fraîche see note
- 1 teaspoon Mustard, Dijon
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