Steak au Poivre Recipe with Cognac Cream Sauce
This classic French Pepper Steak Recipe features tenderloin steaks seared with a peppercorn crust and finished with a decadent cognac cream sauce.
Equipment
- Cast Iron Skillet
Ingredients
Steak
- 4 pieces tenderloin steaks (1 ½ - 2 inches thick, 8 oz each)
- ¼ cup peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup cognac divided
- 1 ¼ cup heavy cream
- 1 clove garlic (minced)
- 1 teaspoon dried thyme
- ½ teaspoon beef base
- Salt to taste
Instructions
Cooking Instructions
- Pull the steaks out of the refrigerator at least 30 minutes before cooking. Sprinkle generously with salt on all sides.
- Set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If needed, use a mortar and pestle to crush them.
- Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides, ensuring even coating.
- Heat a large cast-iron skillet over medium heat. Add olive oil and butter. Once melted, add the steaks and sear for 4 to 5 minutes per side.
- Remove the steaks to a holding plate, covered with foil. Carefully pour ½ cup cognac into the hot skillet and ignite.
- After the flame dies, add heavy cream, minced garlic, dried thyme, and beef base. Whisk and allow to simmer for 4 to 5 minutes until slightly thickened. Adjust cognac and salt to taste.
- Serve the steaks warm with a hearty spoonful of the cognac sauce over the top.
Notes
Also try with Ribeye steaks. Use a decent amount of cognac and burn off before adding cream, then add a little bit for flavor.
Nutrition
Serving: 1pieceCalories: 787kcalCarbohydrates: 12gProtein: 54gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 236mgSodium: 231mgPotassium: 1075mgFiber: 4gSugar: 2gVitamin A: 1271IUVitamin C: 1mgCalcium: 171mgIron: 5mg
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