Steak au Poivre

Ingredients and Weight:

• 8 boneless ribeye steaks (10 ounces each)
• 1 cup coarsely ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 cup brandy
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and fresh parsley for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Preheat the oven to 400°F (200°C).
2. Pat the steaks dry with paper towels. Season generously with salt.
3. In a shallow dish, spread the ground black pepper. Press the steaks into the pepper to coat all sides.
4. Heat the olive oil in a large skillet over high heat. Sear the steaks for 2 minutes per side, or until browned on the outside.
5. Transfer the steaks to a baking sheet and cook in the preheated oven for 5-7 minutes, depending on desired doneness.
6. While the steaks are cooking, melt the butter in the same skillet over medium heat. Pour in the brandy and cook for 1 minute, scraping up any browned bits.
7. Add the heavy cream and Dijon mustard. Bring to a simmer and cook until reduced by half.
8. Remove the steaks from the oven and let rest for 5 minutes. Slice against the grain and serve with the sauce.

Nutritional Information:

• Calories: 550
• Fat: 30g
• Protein: 40g
• Carbohydrates: 15g

Dish Characteristics:

• Rich, savory, and peppery
• Perfectly seared steaks with a crispy pepper crust
• Creamy and decadent sauce

User Comments:

• "This steak was so flavorful and tender. The pepper crust added a delightful kick."
• "The sauce was perfect for dipping and complementing the steak."
• "A truly impressive dish that I would highly recommend for a special occasion."
• "Easy to follow recipe that yielded a restaurant-quality result."

Special Precautions and Tips:

• Do not overcook the steaks or they will become tough.
• Use a heavy-bottomed skillet to prevent the steaks from sticking.
• If you don't have a meat mallet, you can use a heavy rolling pin to tenderize the steaks.
• Let the steaks rest before slicing to allow the juices to redistribute, resulting in a juicier steak.