Reverse Seared Chuck Steak + Brandy Peppercorn Sauce

Reverse Seared Chuck Steak + Brandy Peppercorn Sauce cover

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Reverse Seared Chuck Steak + Brandy Peppercorn Sauce

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Ingredients

Warning0 allergens identified

Reverse Seared Chuck Steak + Brandy Peppercorn Sauce

Reverse Seared Filet Mignon

4 filet mignon steaks(6-8 ounces each/168-225 grams each)

Kosher salt and freshly-ground black pepperto taste

1 tablespoon neutral oilsuch as canola or avocado oil

1 tablespoon good-quality unsalted butter

Brandy Peppercorn Sauce

¼ cup shallotminced

2 teaspoons garlicminced (about 2 large cloves)

1 tablespoon all-purpose flour

¼ cup brandy

¾ cup low-sodium beef broth

½ cup heavy whipping cream

1 tablespoon Dijon mustard

2 teaspoons black peppercornscoarsely ground

Wrap a baking sheet with aluminum foil, and place a cooling rack on top of the baking sheet. Generously salt and pepper the steak, and place the steak on top of the cooling rack. Let it sit uncovered on the counter for an hour, or place it in the fridge uncovered overnight. (If you refrigerate the steak, let it come to room temperature for one hour before cooking).

Preheat oven to 200°F. Place the steak in the oven, and cook until a thermometer inserted into the thickest part of the steak registers 105-110°F for medium-rare (120°F for medium-well), about 30-45 minutes. I start checking for doneness at 30 minutes. Once it reaches your desired temperature, the steak can sit on the counter for up to two hours before you finish cooking.

Heat a cast-iron skillet (or another large non-stick skillet) over medium-high heat. Add the butter and oil, and stir to coat the bottom of the pan. When it starts to smoke, place the steak in the skillet and cook 1-2 minutes per side until it’s very browned and develops a nice crust. Transfer the steak to a cutting board, and let it rest for 10 minutes. Slice the steak against the grain.

For The Sauce

While the steak rests, make the sauce. Using the pan that you cooked the steak in, pour off all but 1 Tablespoon of pan drippings. Return the pan to the heat, add the shallot and garlic, and cook until soft. Stir in the flour, and cook for a minute to remove the raw flour taste. Deglaze the pan with the brandy and cook until it’s mostly reduced, about 2 minutes.

Add the broth, and bring the sauce to a gentle simmer, cooking until it’s reduced by half, about 2-3 minutes. Add the cream, Dijon, and peppercorns, and simmer for about 2 minutes until it’s slightly thickened and coats the back of a spoon. Taste, and add more salt and pepper if necessary. Serve warm over steak!

Nutrition

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Tips & Tricks (5)

Low and Slow Reverse Sear Method 🔥
Bake the chuck steak at 275°F until it reaches 125°F internal temperature, then finish with a blazing-hot sear for only 90 seconds per side to develop crust without overcooking the interior.
Bloom Your Peppercorns 🌶️
Toast the black peppercorns in a dry pan for 30 seconds before grinding to intensify their aromatic oils and create a more complex, sophisticated pepper flavor in your sauce.
Deglaze with Brandy Technique 🥃
When deglazing the pan with brandy after searing, let it reduce by half before adding broth to concentrate the alcohol's subtle sweetness and prevent the sauce from tasting too boozy.
Cold Butter Finishing Touch 🧈
Whisk in small cubes of cold unsalted butter at the very end of sauce preparation (off-heat) to create an silky, luxurious emulsion that coats the meat beautifully.
Slice Against the Grain 🔪
Identify the muscle fibers in your chuck steak and slice perpendicular to them at a 45-degree angle to maximize tenderness and ensure each bite melts in your mouth.