Steak au Poivre
Steak au Poivre features tender steak coated in peppercorns and a rich Cognac cream sauce.
Equipment
- 10-inch carbon steel pan
- Stick lighter
Ingredients
Steak Ingredients
- 4 pieces tenderloin steaks (6- to 8-ounce) 1 ½ inches thick
- to taste Kosher salt
- 2 tablespoons whole black peppercorns coarsely crushed
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- ⅓ cup Cognac
- 1 cup heavy cream
Instructions
Cooking Instructions
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns and spread them on a plate. Press the fillets into the pepper until coated. Set aside.
- Melt the butter and olive oil in a pan over medium heat. Once golden and smoking, place the steaks in the pan. Cook for 4 minutes on each side for medium-rare. Remove steaks and tent with foil.
- Pour off the excess fat but do not clean the pan. Add ⅓ cup Cognac and ignite. Shake until flames die.
- Return to heat, add cream and boil. Whisk until the sauce thickens, about 5 to 6 minutes. Add remaining Cognac and season with salt.
- Add the steaks back to the pan, spoon sauce over, and serve.
Notes
This recipe first appeared in Season 9 of Good Eats.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 5gProtein: 40gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 120mgSodium: 500mgPotassium: 800mgSugar: 1gVitamin A: 100IUCalcium: 20mgIron: 3mg
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