UBS Virtual Cooking Class: Steak au Poivre & Cognac Pan Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Steak au Poivre

Sydney Willcox; Serves 4

4 boneless New York strip or tenderloin steaks, 1½ - 2 inches thick

Kosher salt

¼ cup coarsely cracked black peppercorns, sifted

2 tablespoons high heat oil, such as grapeseed or vegetable

2 - 3 tablespoons unsalted butter

1 garlic clove, lightly crushed

1 sprig thyme

1 large shallot, finely minced

¼ cup Cognac or brandy

¾ cup low-sodium chicken or beef stock

½ cup heavy cream or ¼ cup crème fraiche

1 teaspoon Dijon mustard, optional

Steak

1. Season the steaks generously with kosher salt and place on a rack over a tray. Let them stand at least 30 minutes or up to 24 hours. If resting more than 1 hour, rest in fridge uncovered, then remove 30 minutes before cooking. When ready to cook, pat the steaks very dry with paper towels. Spread the ¼ cup cracked peppercorns on a plate and press the steaks firmly into the pepper, coating one or both sides, depending on your preference. Shake off any loose excess pepper.
2. Heat the oil in a large cast iron or stainless steel skillet over medium-high heat until hot and shimmering. Add the steaks, peppercorn side down, if only one side is coated. Cook in batches, do not crowd in pan. Let cook without moving until a thick browned pepper crust has formed, about 2 - 3 minutes. Turn the steak carefully so as to not break the crust, and cook the second side for 2 minutes. Add the butter, garlic, and thyme and continue cooking, basting the steaks with the foaming butter, until the steaks reach about 125°F for medium-rare or your preferred doneness.
3. Transfer the steaks to a plate and loosely tent with foil. Let them rest while you make the sauce.

Sauce

1. Pour off all but about 1 tablespoon of fat from the skillet, keeping the browned bits and pepper residue in the pan. Return the skillet to low heat and add the shallot. Cook for 1–2 minutes, stirring, until softened.
2. Remove the skillet from the heat. Carefully add the Cognac and return to medium heat. Simmer for about 1 minute, scraping up the browned bits from the bottom of the pan. Flame carefully, if desired.
3. Add the stock and simmer until reduced by about half, about 4 minutes. Stir in the cream or crème fraiche and stir in the Dijon mustard, if using. Simmer gently until the sauce is slightly thickened and coats the back of a spoon. about 2 - 4 minutes. Taste and adjust the seasoning as desired.
4. Return any juices that have accumulated from the resting steaks to the sauce. Slice the steaks or serve whole, spooning the warm pepper sauce generously over the top.