Ingredients

Sauce

• 4 Tablespoons unsalted butter
• 1 medium shallot, minced
• 1 cup low-sodium beef broth
• ¾ cup low-sodium chicken broth
• ¼ cup heavy cream
• ¼ cup brandy
• ¼ cup crème fraîche
• 5 Tablespoons brandy
• 1 teaspoon Champagne vinegar
• Kosher salt, to taste

Steaks

• 1 NY Strip steak
• 1 Tablespoon plus 1 teaspoon freshly ground coarse black pepper (divided)

Instructions

Make the Reduction

Heat 1 Tablespoon butter in a cast iron skillet over medium heat. When the foaming subsides, add the minced shallot and cook, stirring occasionally, until softened, about 2 minutes.

Add the beef and chicken broths, increase heat to high, and boil until reduced to about ½ cup, approximately 8 minutes. Set the reduced broth mixture aside. Rinse and wipe out the skillet.

Prepare the Steaks

Meanwhile, sprinkle both sides of the steaks with table salt. Rub 1 teaspoon of the cracked peppercorns onto one side of each steak using your fingers, pressing the pepper firmly into the meat to help it adhere.

Cook the Steaks

Place the now-empty skillet over medium heat until hot, about 4 minutes. Add 1 Tablespoon of butter to skillet. Lay the steaks unpeppered-side down in the hot skillet. Increase the heat to medium-high and press the steaks firmly into the pan.

Using tongs, flip the steaks and baste with butter. Continue flipping every 30 seconds until the steaks reach your desired temperature. Transfer the steaks to a large plate and let them rest while you finish the sauce.

Finish the Sauce

Pour 4 Tablespoons brandy into the now-empty skillet, 1/2 Tablespoon of cracked black pepper, heavy cream, and the reduced broth mixture. Increase heat to high and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.

Simmer until the sauce is deep golden brown and thick enough to heavily coat the back of a metal Tablespoon or soup spoon, about 5 minutes.

Off heat, whisk in the remaining 3 Tablespoons butter, remaining 1 Tablespoon brandy, the remaining cracked peppercorns, Champagne vinegar, and any accumulated meat juices. Stir in the crème fraîche until fully incorporated.

Serve

Slice the steaks and top generously with the au Poivre sauce.