Steak au Poivre
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
2
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Calories
1044 kcal
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Course
Main Course
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Cuisine
French
Steak au Poivre
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This restaurant-worthy steak au poivre combines peppercorn-crusted steak that's seared and smothered in a creamy cognac and peppercorn sauce. It's easy to make and always impressive.
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Ingredients
- 2 ounces New York Strip Steaks trimmed and removed from fridge 1 hour before
- 3 tablespoons black peppercorns coarsely crushed
- 2 teaspoons kosher salt
- 2 tablespoons neutral oil avocado, vegetable, canola, etc.
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon unsalted butter cold
- 1 medium shallot minced
- 1 tablespoon green peppercorns optional
Instructions
- Heat a large stainless steel or cast iron pan to medium heat.
- Pat the steaks dry with paper towels and season with kosher salt. Place the crushed peppercorns on a plate and press the steaks into the peppercorns on both sides to form a crust.
- Add the vegetable oil to the hot pan and once shimmering add the steaks. Cook the steaks, undisturbed, for 4 minutes per side. If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.
- Cook the steaks until desired doneness (I prefer 120-125f initially which will allow carryover heat to bring steaks to medium-rare of 130-135f) then place the steaks on a cutting board and tent with foil. See notes below for extra thick steaks.
- Pour off the excess fat from the pan and add the shallot and a pinch of salt. Cook for 2-3 minutes or until soft. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes).
- Add the cream to the pan and bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
- Add the green peppercorns (optional) and season the sauce with salt to taste. Turn off the heat and whisk in the butter. Place 1/4 of the sauce at the bottom of two separate plates. Plate the steaks and pour the remaining sauce on top of each steak. Enjoy!
Notes
- 4 minutes per side in a medium hot pan is roughly the amount of time a 10 to 12-ounce NY strip steak will take to reach 130-135f after tenting.
- If you have very thick steaks (1 1/2" plus) finish the steaks in a 350f oven until desired temp has been reached. Use an instant-read thermometer placed into the center of the steak to properly check the internal temp.
- Steak au poivre is best eaten right away instead of for leftovers.
Nutrition Information
Show Details
Calories
1044kcal
(52%)
Carbohydrates
1.7g
(1%)
Protein
60.7g
(121%)
Fat
81.2g
(125%)
Saturated Fat
37.2g
(186%)
Cholesterol
262mg
(87%)
Sodium
1567mg
(65%)
Potassium
47mg
(1%)
Sugar
0.1g
(0%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1044 kcal
% Daily Value*
| Calories | 1044kcal | 52% |
| Carbohydrates | 1.7g | 1% |
| Protein | 60.7g | 121% |
| Fat | 81.2g | 125% |
| Saturated Fat | 37.2g | 186% |
| Cholesterol | 262mg | 87% |
| Sodium | 1567mg | 65% |
| Potassium | 47mg | 1% |
| Sugar | 0.1g | 0% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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