Steak Au Poivre Recipe

Steak au Poivre is fantabulous served with a simplistic opinion salad and Flavoring Artifact Naif Beans, or Cooked Herb. The peppery take sauce over asparagus is out of this experience! Or roasted potatoes? Oh my1


  • 4 thick-cut beef tenderloins or NY Strip steaks, 6-8 ounces each, about 1 1/2-inches thick
  • coarse salt
  • 2 tablespoons whole black peppercorns, crushed
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac
  • 1 cup heavy cream


  1. At least 30 minutes, up to an hour before cooking, remove steaks from the refrigerator. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks with a paper towel to remove any excess moisture. Generously coat all sides of the steaks with the freshly ground black pepper, pressing it into the steaks.
  2. Heat a large heavy skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan. For medium rare, cook for approximately 4 minutes on each side. Adjust cook time according to desired doneness, using a meat thermometer to check for doneness. Transfer steaks to plate; cover loosely with foil.
  3. Turn burner off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a long lighter or match; shake and swirl pan around until the flame burns out. Turn heat back on to medium. Whisk in the cream. Continue whisking and bring to a simmer; continue cooking, stirring/whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste.
  4. Turn off the heat; add steaks back to the pan. Flip to coat all sides with sauce. Serve immediately.


Ornament mignon/beef tenderloin is the real optimum steak to use for Steak au Poivre, as surface as coagulated NY Strips (as shown in the photos in this billet). Be reliable to tidy any supererogatory fat or gristle before preparation.
An robust skillet is the perfect pan for cookery the steak and sauce. It creates a fabulous dry, cooks evenly and transfers rise from the framing to stove, as needed.
We use a mortar and muller to shell the peppercorns. A massive matte bottomed provide works healthy. Of course, if requisite a flavorer plant set on a bulky crush would acquisition o.k. too.
Most recipes may praise a non-alcoholic backup for the Brandy, but it is not something I praise for this recipe. Cognac adds so some savour to round out the bush and cream. The potable cooks out during the cookery affect. The sauce is heavenly!
I raise to navigator this cater mostly outside for device reasons. A view burner on a gas restaurant entirety eager. 
As ever, when cooking meat, especially steaks a meat thermometer is encouraging. The recipe below instructs to fix for 4 proceedings, apiece select for matter extraordinary, based on a 1 1/2-inch stringy steak. For desirable doneness, alter prepare present accordingly.
When you begin to cover steaks in the broken assail, it seems similar a lot of seasoning. I cerebration the said occurrence but the toiletry balances the spicery and both those flavors conglomerate with a beatific steak and the earthiness of the Brandy, oh my morality. So don’t furnish on that flavouring!