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Steak au Poivre
Pan-seared steak coated with cracked black pepper and finished with a rich Cognac cream sauce — a French steakhouse classic made approachable at home.

Ingredients

Steak

  • 2 filet mignon or New York strip steaks, about 6–8 oz each

  • 2 tbsp whole black peppercorns, coarsely crushed

  • 1 tsp kosher salt

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

Sauce

  • 1 small shallot, finely minced

  • 1/3 cup Cognac or brandy

  • 1/2 cup beef stock

  • 1/2 cup heavy cream

  • 1 tsp Dijon mustard

  • 1 tbsp unsalted butter

  • Salt, to taste

Directions

  1. Remove steaks from the refrigerator about 30 minutes before cooking.

  2. Season lightly with salt, then press the crushed peppercorns firmly onto both sides.

  3. Heat a heavy skillet over medium-high heat. Add olive oil and butter.

  4. Sear steaks 3–4 minutes per side for medium-rare, depending on thickness. Transfer to a plate and loosely cover.

  5. Lower heat slightly and add the shallot. Cook about 1 minute.

  6. Carefully add Cognac and scrape up the browned bits from the pan.

  7. Add beef stock and simmer until reduced by about half.

  8. Stir in cream and Dijon mustard. Simmer until the sauce lightly coats the back of a spoon.

  9. Remove from heat and whisk in the final tablespoon of butter.

  10. Return the steaks briefly to the pan, spoon sauce over them, and serve immediately.

🍷 Pairings & Kitchen Essentials

       🍷 Wine Pairing
            Chef’s Pairing

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Bordeaux or Cabernet Sauvignon
 

A full-bodied red with firm tannins stands up beautifully to the pepper crust and creamy Cognac sauce.

      🥗 Suggested Sides

 

  • Pommes purée

  • Haricots verts

  • Roasted asparagus

  • Buttered mushrooms

  • Simple dressed greens

🍳 Kitchen Essentials
 

  • Heavy Stainless ​​Steel Skillet

 

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  • Pepper Mill

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  • Instant Read Thermometer

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I earn from qualifying purchases.

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