Steak au Poivre

Steak au Poivre

pepper steak + cognac cream sauce


Steak - I prefer filet mignon, but any type will work as long as it's high-quality and thick-cut to at least 1 inch. – Peppercorns  – Oil and Butter  – CognacHeavy Whipping Cream

Ingredients You'll Need

Season the steaks


Up to 24 hours ahead or at least 45 mins before cooking.

Pepper the Steaks


Place the the steaks down on the peppercorns pressing so they stick, both top and bottom, or just one side depending on your desire for pepper

Cook the Steaks


– Pre-heat a heavy-bottom skillet over medium-high heat. Drizzle in the canola oil and add the butter. – Place the steaks in a pre-heated heavy skillet with oil and butter. Flip every 1 to 2 minutes until medium-rare temp is reached. – Transfer to a cutting board to rest.

Make the Sauce


Very carefully pour in the cognac. Ignite the alcohol with a long-reach lighter or torch. Cook down.

Add heavy cream whisking to incorporate and cook to thicken.

Slice, Sauce & Serve


Get the full recipe guide  at the link below.