A classic dish elevated by the wild, aromatic intensity of Penja pepper.

Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Difficulty: Easy

Ingredients

• 2 thick-cut steaks (such as ribeye, sirloin, or filet mignon), about 200-250g each

• 2 tablespoons whole Black Penja Peppercorns

• 1 tablespoon high-heat cooking oil (e.g., grapeseed or avocado oil)

• 2 tablespoons unsalted butter

• 2 sprigs fresh thyme or rosemary

• 1 large shallot, finely chopped (optional)

• 60 ml (1/4 cup) brandy, cognac, or red wine (for deglazing)

• 60 ml (1/4 cup) beef stock

• 2 tablespoons heavy cream (optional, for a creamy sauce)

• Sea salt, to taste

Preparation

1. Prepare the Steak: About 20 minutes before cooking, take the steaks out of the refrigerator to bring them to room temperature. Pat them completely dry with a paper towel.

2. Crack the Pepper: Coarsely crush the Black Penja Peppercorns using a pepper mill, a mortar and pestle, or the bottom of a heavy pan. You want a mix of fine and coarse pieces for maximum aroma and texture. Press the crushed peppercorns firmly onto both sides of the steaks, ensuring a generous, even coating.

Cooking Instructions

1. Sear the Steak: Heat the oil in a heavy-bottomed skillet (preferably cast-iron) over medium-high heat until it’s very hot and almost smoking. Place the steaks in the pan and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is achieved. In the last minute of cooking, add the butter and thyme/rosemary to the pan. Tilt the pan and baste the steaks continuously with the foaming butter for an incredible flavour.

2. Rest the Steak: Transfer the steaks to a warm plate, loosely tent with foil, and let them rest for at least 5-10 minutes. This is crucial for a juicy result.

3. Make the Pan Sauce: Return the same skillet to medium heat. Add the chopped shallot (if using) and sauté for 1 minute until fragrant. Carefully pour in the brandy (be careful, as it may flame) to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let it reduce by half.

4. Finish the Sauce: Pour in the beef stock and bring to a simmer. For a richer, creamy sauce, stir in the heavy cream. Let the sauce simmer and thicken slightly for 1-2 minutes. Taste and adjust seasoning if needed.

5. Serve: Slice the steak against the grain, plate it, and generously spoon the hot pan sauce over the top.

Chef’s Notes

• Why Black Penja Pepper? Its potent, earthy, and complex spice stands up beautifully to the rich flavour of seared steak, creating a classic flavour pairing with an exceptional depth.

• Don’t Burn the Pepper: The high heat will toast the crushed peppercorns, enhancing their aroma, but be careful not to let them burn during searing.

• Creamy Alternative: For a classic Steak au Poivre, omit the shallot and add an extra 3 tablespoons of cream after deglazing with the brandy.

Serve with crispy french fries, a simple green salad, or creamy mashed potatoes to complement the robust pepper sauce.