Grain-Finished Beef · French
Tomahawk Steak au Poivre
Steak au poivre is the French bistro classic: a crust of coarsely cracked peppercorns and a silky cognac-cream pan sauce. The rich marbling of an organic grain-finished tomahawk mellows the pepper's bite, and our beef bone broth gives the sauce real body.
- Prep10 min
- Cook35 min
- Total45 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.3 kg) $555
- 2 tbsp black peppercorns, coarsely cracked
- Salt
- 1 tbsp rendered beef suet $220
- 2 tbsp butter
- 1 shallot, finely chopped
- 1/4 cup cognac or brandy
- 1/2 cup organic beef bone broth $215
- 1/2 cup heavy cream
- 1 tsp green peppercorns in brine (optional)
Instructions
- Salt the steak 1 hour ahead. Heat the oven to 200 °C.
- Press the cracked peppercorns firmly onto both faces of the steak.
- Sear in a smoking cast-iron skillet with beef suet, 3 minutes per side, then render the fat edge.
- Transfer to the oven and roast to 48 °C internal, 12–18 minutes. Rest the steak on a board, loosely tented.
- Pour off excess fat, add butter and shallot and cook over medium heat for 1 minute.
- Off the heat, add the cognac; return to the heat and carefully flambé or simmer until almost evaporated.
- Add bone broth and reduce by half, then stir in the cream and green peppercorns and simmer until it coats a spoon. Add the resting juices and season.
- Slice the steak off the bone and serve with the sauce poured over, with fries or crushed potatoes.
Tips
- Crack the peppercorns in a mortar or under a heavy pan—pre-ground pepper burns and turns bitter.
- Always pour the cognac with the pan off the flame.
