Steak au Poivre — Pepper-Crusted Steak with Cognac Cream Sauce

Ingredients

• 2 New York strip steaks (Boucherie Française or prime grade, 200g each, 3cm thick)
• 15ml clarified butter
• 1 tbsp Tellicherry black pepper, freshly cracked
• 2 tbsp cognac (VS minimum)
• 120ml veal demi-glace (or beef stock reduced by half)
• 30g beurre de fontainebleau (or unsalted butter)
• 1 tsp Fleur de sel

Method

1. 1
   Pat steaks dry; press cracked pepper evenly into both surfaces 2 minutes before cooking.
2. 2
   Heat cast iron or heavy skillet to 65°C surface; add clarified butter until smoking.
3. 3
   Sear steaks 3–4 minutes per side for medium-rare (internal 54°C); transfer to warm plate.
4. 4
   Deglaze pan with cognac; ignite for 30 seconds, then add demi-glace and whisk to combine.
5. 5
   Remove from heat; swirl in beurre de fontainebleau until glossy.
6. 6
   Spoon sauce over steaks; finish with fleur de sel and serve immediately.