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“An American-French restaurant classic.”

Ingredients Nutrition


  1. Add beef stock, onion, carrot, bay leaf, thyme, and whole black peppercorns in a medium saucepan; bring to a boil over high heat.
  2. Decrease heat to medium and, maintaining a lively simmer, let stock reduce in volume to about ½ cup.
  3. Strain the reduction sauce through a fine mesh strainer into a small bowl, pressing lightly on the vegetables to extract any liquid.
  4. Discard the solids and set sauce aside.
  5. Meanwhile, combine the crushed black and green peppercorns; firmly press the mixture into the steaks, both the top and bottom sides, coating them evenly.
  6. Let the pepper-studded steaks rest at room temperature for 30 minutes.
  7. Preheat oven to 200°.
  8. Place a cast iron skillet (just large enough to hold the steaks) over med-high heat and let it warm for 4 minutes.
  9. Generously salt the top of each steak.
  10. Pour the oil into the skillet, coating it evenly; when the oil is hot, add the steaks, salt side down; move them slightly after 30 seconds to help browning.
  11. Cook for 3 minutes per side for medium-rare; make sure to salt the second side of each steak before flipping.
  12. When the steaks are done, put them in a pan or on a platter and hold them in the warmed oven (the steaks will continue to cook in the oven, so undercook them a bit).
  13. Pour off all but 1 tablespoon of fat in the skillet; return skillet to medium heat, adding 1 tablespoon of the butter and shallots.
  14. Stir until shallots are softened, about 1 minute.
  15. Add in the cognac and white wine, scraping with a wooden spatula to loosen any browned bits.
  16. Increase heat to high and reduce liquid by half; add the reduced beef broth and reduce liquid by half again; the sauce should begin to thicken slightly.
  17. Add any juices that have accumulated beneath the steaks you are holding in the oven and whisk in the remaining 3 tablespoons butter, parsley, and salt to taste.
  18. Place steak on dinner plates; spoon shallots and sauce evenly over and around each one; serve immediately.
  19. *Note: Only use dried green peppercorns; do not use green peppercorns in brine; if dried green peppercorns are not available, double the amount of black peppercorns.

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