Ingredients:

  • 2 (8 oz/225 g) boneless ribeye or filet mignon steaks
  • 1 tablespoon (15 ml) vegetable oil
  • 2 tablespoons (30 ml) cracked black peppercorns
  • Salt, to taste
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 ml) brandy or cognac
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon (5 g) Dijon mustard
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Allow steaks to come to room temperature for 30 minutes. Season steaks generously with salt and coat with cracked black peppercorns.
  2. Heat oil in a skillet over medium-high heat until shimmering. Sear steaks for 4-5 minutes on one side until browned.
  3. Flip and cook for another 3-4 minutes for medium rare (internal temperature of 130°F/54°C). Remove steaks and let rest.
  4. In the same pan, reduce heat to medium and add butter. Once melted, add brandy. Carefully ignite to flambé (optional).
  5. Stir in heavy cream and Dijon mustard; simmer for 3-4 minutes until thickened. Adjust seasoning with salt if needed.
  6. Slice steaks against the grain and drizzle sauce over them. Garnish with fresh parsley before serving.