Its quick, easy, and affordable.
Dont let the French name intimidate you.
Its less expensive and easier to work with, but still a delicious and flavorful cut of beef.
Simply Recipes / Sara Haas
Youll have an incredibly memorable steak with a rich sauce in just 30 minutes, start to finish.
The Right Cut of Beef
I cant take full credit for substituting flank steak for filet.
The brilliant idea was a suggestion from Matt Moore, author ofButcher on the Block.
Simply Recipes / Sara Haas
He suggested trying flap steak, hanger steak, or flank steak.
After our email conversation, I knew immediately that flank steak was the route I wanted to take.
Another key to success is choosing the right pan.
Simply Recipes / Sara Haas
I prefer a large stainless steel, carbon steel, or cast iron pan for searing.
Finally, know howyoud like your steak cooked.
With so many variables, it can be challenging to know when your steak is at the desired temperature.
Thats why Matt Moore recommends using adigital meat thermometer.
Add the peppercorns to a zip-top bag.
you could also use a mortar and pestle.
Pat the steak dry with a clean paper towel, then season generously all over with salt.
Cover the cross-hatched side with the crushed peppercorns, pressing them gently into the meat.
Set a 12-inch stainless steel or cast iron skillet over medium-high heat and preheat until nice and hot.
Transfer to a cutting board to rest while you make the sauce.
Simple Tip!
you could use this recipe even if you choose to use filet mignon or other cuts of beef.
Carefully wipe out the excess oil and stray peppercorns from the skillet and discard.
Set the pan over medium-low heat and add the butter and shallot.
Cook until softened, about 2 minutes.
Add the stock, cream, and thyme and bring to a simmer.
Cook, stirring occasionally, until reduced by half, about 5 minutes.
The sauce is done when it coats the back of a spoon.
Taste, adding salt as needed.
Remove the thyme sprig, if using.
Slice the steak against the grain and serve topped with the sauce.
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