Steak au Poivre for Two
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
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