Steak Au Poivre Pepper Steak Recipe With Cognac Cream Sauce

Steak au Poivre with Cognac Cream Sauce Recipe

WEBTOTAL TIME: 55 minutes. Yield: 4 servings. Procedure. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to …

Rating: 4.4/5(60)
1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
2. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
3. Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat, but do not wipe or scrape the pan clean.
4. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

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Steak au poivre with cognac cream sauce Recipe

WEBRub cracked pepper on the steaks, making sure they stick well. 2. Heat a pan on high. Pour in oil, and cook the steaks to your liking. 3. Set aside …

1. Trim excess fat from the steaks. Rub cracked pepper on the steaks, making sure they stick well.
2. Heat a pan on high. Pour in oil, and cook the steaks to your liking.
3. Set aside the meat and throw out the cooking fat. Add shallots and butter cook for 30-45 seconds. Pour in Cognac and flambé. Add soya sauce, cream and reduce by one third. Incorporate the mustard then pour the sauce on the steaks.

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Steak Au Poivre Once Upon a Chef

WEBNov 24, 2022 · Master the art of cooking classic French steak au poivre—a pan-seared filet mignon coated in crunchy peppercorns and …

1. Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches thick. Season the steaks all over with the salt.
2. Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
3. In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
4. Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.

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