Rich steak, enlivened with peppercorns and bathed in pan juices enriched with cream just may be my favorite steak preparation. I’m not alone. Steak au poivre (pepper steak) has been revered for more than a century in France and beyond. The cream and booze in the sauce sound old school, but few dishes have as much staying power as this classic.
Unlike other elaborate French preparations, the dish features a basic pan sauce—no long-simmering stocks or fancy emulsions required. After searing the steaks, simply deglaze the pan juices with spirits and then soften the mixture with sweet shallots, cream, and a bit of tangy Dijon.
