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
Sprinkle these generously with kosher salt
Next we 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 the steaks into the pepper on both sides
Let the steaks sit out and come to room temperature for at least 30 minutes before cooking
Preheat your oven to 350 F
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 the steaks and sear for at least 5 minutes to develop a crust
Flip and place into the oven
Cook another 6-8 minutes or until a thermometer inserted into the thickest section reads 140 F for medium
Remove the steaks and set aside to rest at least 10 minutes before serving
For the sauce we 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
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 use caution
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
Add the Cognac to the pan
Step back and using a long lighter, ignite the Cognac
Swirl the pan around to burn off the alcohol faster
Once the flames are gone place the pan back on the stove over medium heat and add in the mustard and Gravy Master and stir to incorporate
Next add in the 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
Serve the steak covered in the delicious Cognac sauce!
Enjoy!!!
Simply Sundays! ~ Steak au Poivre
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 the steaks and sear for at least 5 minutes to develop a crust. Flip and place into the oven. Cook another 6-8 minutes or until a thermometer inserted into the thickest section reads 140 F for medium. Remove the steaks and set aside to rest at least 10 minutes before serving
For the sauce we 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
Remove the pan from the stove top and place it on a counter with no obstructions near or above the pan. Add the Cognac to the pan. Step back and using a long lighter, ignite the Cognac. Swirl the pan around to burn off the alcohol faster
Once the flames are gone place the pan back on the stove over medium heat and add in the mustard and Gravy Master and stir to incorporate. Next add in the cream and stir as well
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
Tool used to make this recipe
Wilton Recipe Right 3 Piece Cookie Pan Set
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