🧂 Ingredients

• 2 boneless ribeye or filet mignon steaks (about 1½ inches thick)
• kosher salt
• 2 tbsp black peppercorns, coarsely crushed
• 1 tbsp neutral oil (like canola or grapeseed)
• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• ¼ cup brandy or cognac
• ½ cup heavy cream
• 1 tsp Dijon mustard

📖 Instructions

🥩 Crust the Steak
Pat steaks dry with paper towels. Season generously with salt on both sides. Press the crushed peppercorns evenly into both sides of the steak, forming a crust.

🔥 Sear the Steak
Heat oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add butter. Once butter is foamy, add steaks. Sear 3–4 minutes per side for medium-rare (adjust based on thickness). Transfer steaks to a plate to rest, tented loosely with foil.

🧄 Deglaze & Build the Sauce
Lower heat to medium. Add minced shallots to the pan and sauté until soft (1–2 minutes). Carefully add brandy — it may flame briefly. Scrape the pan with a wooden spoon to release browned bits.

🥄 Finish the Sauce
Once the alcohol cooks off (about 1–2 minutes), add heavy cream and simmer until slightly thickened, 2–3 minutes. Stir in Dijon mustard if using. Season with salt to taste.

🍽️ Serve
Spoon the sauce generously over the rested steak. Serve with pommes frites, mashed potatoes, or sautéed green beans.

🍷 Wine Pairing
A bold red wine like a Syrah, Cabernet Sauvignon, or Bordeaux pairs beautifully with the richness and peppery heat of this dish.