Bread and Wine: A Love Letter to Life Around the Table with Recipes

by Shauna Niequist

Steak au Poivre with Cognac Pan Sauce Adapted from The Chopping Block I’m not a huge steak person, but if I’m going to eat one, this is it—the steak of my dreams. I love the peppercorns and the crust that the cast iron forms, and more than anything, I love this sauce. When I do make the steak, I serve it with roasted broccoli and roasted potatoes, and I put the sauce over everything. And sometimes I serve the sauce over chicken —even if you’re not a red-meat eater, try the sauce. My prediction is that you will find yourself dreaming about it, and you might even prowl around your kitchen, looking for things to pour it over. Rice? Bread? Broccoli? Done, done, and done. Ingredients 6 steaks, 5 to 6 ounces each (filet mignon, New York strip, or rib eye) ¼ cup whole black peppercorns Sea salt 2 tablespoons olive oil 2 tablespoons butter For the sauce: 2 shallots, sliced ½ cup cognac or brandy 2 tablespoons Dijon 1 cup chicken stock or broth 1 cup half and half Instructions Let steaks sit at room temperature on a towel for about 30 minutes to draw out moisture. Crack peppercorns using a cast-iron skillet. Salt both sides of the steaks and then press in cracked peppercorns generously on both sides. Heat the cast-iron skillet over medium-high heat. Add olive oil and one tablespoon of butter. When the butter is melted, add the steaks and cook on first side until there’s a dark sear, 3 to 5 minutes. Flip the steaks, add remaining butter, and cook to desired doneness — 2 minutes for ...