Entree: France – Hanger Steak au Poivre (Peppercorn hanger steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 13 min

Additional 10 min

Total 50 min

Ingredients

- 2 hanger steaks, approx. 10 oz (280 g) each
- 1 1/2 tsp (7 ml) kosher salt
- 2 tbsp (30 ml) whole black peppercorns, crushed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 shallot, minced
- 1/4 cup (60 ml) brandy or cognac
- 3/4 cup (180 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard (optional)

Instructions

1. Step 1 Press crushed peppercorns into both sides of the seasoned steaks. Let rest at room temperature 20–30 minutes.
2. Step 2 Heat olive oil in a heavy skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness); transfer to a cutting board to rest 8–10 minutes.
3. Step 3 Reduce heat to medium. Add butter and shallot to the skillet and sauté until softened, about 1–2 minutes.
4. Step 4 Carefully add brandy to deglaze; if flambéing, ignite carefully and let flame subside (optional). Scrape browned bits, then add beef stock and reduce by half, about 3–4 minutes.
5. Step 5 Stir in heavy cream and Dijon mustard; simmer until slightly thickened, about 2–3 minutes. Adjust seasoning.
6. Step 6 Slice steaks across the grain, plate, and spoon peppercorn cream sauce over slices. Serve immediately.