Steak au Poivre with Cauliflower Purée

• 1200 g cauliflower⇄
• 6 g salt⇄

Cut cauliflower into florets and place in a large pot of boiling salted water; cook at a rolling boil for 12 minutes or until very tender when pierced with a fork.

💡 Use a slotted spoon to test tenderness early to avoid overcooking, which can make the purée watery.

• 1000 g ribeye steaks⇄
• 60 g black peppercorns, coarsely crushed⇄
• 6 g salt⇄

Pat the steaks dry with paper towels to ensure a good crust, season lightly with salt, then press crushed peppercorns firmly into both sides using your hands or a flat surface until evenly coated.

💡 Crush peppercorns with the bottom of a heavy pan for a coarse texture; a grinder makes them too fine and harsh.

• 90 g butter⇄
• 120 ml heavy cream⇄

Drain the cauliflower thoroughly in a colander, shaking off excess water, then transfer to a blender or food processor; add butter and cream, blending on high for 1-2 minutes until completely smooth and velvety; season to taste and keep warm in a covered bowl.

💡 Ensure the cauliflower is as dry as possible before blending—excess moisture ruins the silky texture.

• 60 g butter⇄
• 30 ml olive oil⇄

Heat a heavy skillet or cast-iron pan over high heat (approximately 200°C) until smoking; add butter and olive oil, then place steaks in the pan, searing for 3-4 minutes per side for medium-rare, or until a deep golden crust forms; flip only once, then transfer to a warm plate to rest.

💡 Avoid flipping multiple times to ensure the peppercorn crust seals properly and develops flavor.

• 120 ml Cognac or brandy⇄
• 240 ml heavy cream⇄
• 4 g salt⇄

Remove the skillet from heat, carefully add Cognac, and ignite with a long match or lighter, standing back until flames subside; return to medium heat (approximately 160°C), stir in cream, and simmer for 2 minutes, scraping up browned bits from the pan for a silky sauce; season with salt to taste.

💡 Always remove the pan from heat before adding Cognac to prevent uncontrolled ignition and ensure safety.