Beef

Steak au Poivre

Steak au Poivre is a French dish in which steak is crusted in peppercorns and served with a Cognac cream sauce

If you have ever had the opportunity to try Steak au Poivre, you will already know that it is a rich, well balanced and elegant dish

In truth though, it really isn’t all that difficult to create at home

Here I’m using 4 beautiful boneless strip steaks I bought from my local butcher

We use these Wilton Sheet Pans

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Sprinkle these generously with kosher salt

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Next you will need 1 – 1 1/2 tablespoons of black peppercorns, roughly crushed with a mortar and pestle

Place the pepper on a plate and firmly press your steaks into the pepper on both sides

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Your steaks should sit out and come to room temperature for at least 30 minutes before cooking so factor that in

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Preheat your oven to 350 F

In an oven proof pan heat 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil

We’re using a Lodge Cast-Iron Skillet

Once the butter is lightly browned and the pan is starting to smoke lay in your steaks and sear for at least 5 minute to develop a crust

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Flip and place into the oven

Cook another 6-8 minutes for medium

Remove your steaks and set aside to rest at least 10 minutes before serving

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For the sauce you will need 3/4 cups of Cognac, 1 cup of heavy cream, 1 tablespoon of dijon mustard and 1 tablespoon of Gravy Master

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Drain off some of the fat from the pan being careful not to lose the beef juices that will help with the sauce

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Now let’s discuss flambe

Basically it is a french method of adding alcohol to a pan and alighting it briefly

This cooks the actual alcohol off faster and is exciting to see

That being said, we are still talking about flammable liquids and fire, so if you want to avoid this step, add your cream to the pan and simmer 10-12 minutes, turn off the heat and gently add the Cognac towards the center of the pan stirring to incorporate

When I flambe, I remove the pan from the stove top and place it on a counter with no obstructions near or above the pan

Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on their own

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Swirl the pan around to burn off the alcohol faster

Once the flames are gone add in your mustard and Gravy Master and stir to incorporate

Next add in your cream and stir as well

Bring the sauce to a boil, then reduce to a simmer and cook for 6-8 minutes allowing the sauce to thicken

Season to taste

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Serve the steak covered in your delicious Cognac sauce!

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Enjoy!!!

Simply Sundays! ~ Steak au Poivre

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

4 boneless strip steaks

Kosher salt

1 – 1 1/2 tablespoons of black peppercorns (roughly crushed)

2 tablespoons of butter

2 tablespoons of extra virgin olive oil

For the Sauce

3/4 cup of Cognac

1 cup of heavy cream

1 tablespoon of dijon mustard

1 tablespoon of Gravy Master

Directions

Preheat your oven to 350 F.  Allow the steaks to come to room temperature, at least 30 minutes prior to cooking

Generously coat the steaks with kosher salt.  Using a mortar and pestle, roughly crush 1 – 1 1/2 tablespoons of black peppercorns.  Place the pepper on a plate and firmly press both sides of each steak into the pepper

In an oven proof pan heat 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil.  Once the butter is lightly browned and the pan is starting to smoke lay in your steaks and sear for at least 5 minutes to develop a crust.  Flip and place into the oven.  Cook another 6-8 minutes for medium.  Remove your steaks and set aside to rest at least 10 minutes before serving

For the sauce you will need 3/4 cups of Cognac, 1 cup of heavy cream, 1 tablespoon of dijon mustard and 1 tablespoon of Gravy Master.  Drain off some of the fat from the pan being careful not to lose the beef juices that will help with the sauce

If your not going to flambe the liquor

Add your cream to the pan and simmer, turn off the heat and gently add the Cognac towards the center of the pan stirring to incorporate, add back to the heat and stir in your mustard and Gravy Master.  Bring to a boil, then reduce to a simmer and cook 10-12 minutes to allow the sauce to thicken.  Season to taste

If your going to flambe the liquor

Remove the pan from the stove top and place it on a counter with no obstructions near or above the pan.  Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on their own

Add back to the heat and stir in your mustard and Gravy Master.  Bring to a boil, then reduce to a simmer and cook 6-8 minutes to allow the sauce to thicken.  Season to taste

Serve your steak topped with your Cognac sauce

© Simply Sundays 2016
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