Steak au Poivre Recipe with Cognac Cream Sauce
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
787 kcal
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Course
Main Course
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Cuisine
French
Steak au Poivre Recipe with Cognac Cream Sauce
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This classic French Pepper Steak Recipe featuring tenderloin steaks seared with a peppercorn crust and finished with a decadent cognac cream sauce.
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Ingredients
- 4 tenderloin steak 1 ½ - 2 inches thick (8 oz each
- ¼ cup peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup cognac divided
- 1 ¼ cup heavy cream
- 1 clove garlic minced
- 1 teaspoon thyme dried
- ½ teaspoon beef base
- salt
Instructions
- Pull the steaks out of the refrigerator at least 30 minutes before cooking. Sprinkle generously with salt on all sides.
- Set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.
- Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides. Shake the plate in between to make sure they coat evenly.
- Set a large cast-iron skillet over medium heat. Once hot, place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)
- Move the steaks to a holding plate and cover with foil. Carefully pour ½ cup cognac into the hot skillet. Slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies.
- Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.
- Serve the steaks warm with a hearty spoonful of peppery cognac sauce over the top.
Notes
- Also try with Ribeye steaks.
- Since cognac is the primary flavor, alongside black pepper, it’s important to use a decent amount. However, you should burn off the largest amount before you add the cream, then add a little nip at the end to give the sauce a touch of boozy kick.
- Since cognac is the primary flavor, alongside black pepper, it’s important to use a decent amount. However, you should burn off the largest amount before you add the cream, then add a little nip at the end to give the sauce a touch of boozy kick.
Nutrition Information
Show Details
Serving
1pc
Calories
787kcal
(39%)
Carbohydrates
12g
(4%)
Protein
54g
(108%)
Fat
47g
(72%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.1g
(5%)
Cholesterol
236mg
(79%)
Sodium
231mg
(10%)
Potassium
1075mg
(23%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1271IU
(25%)
Vitamin C
1mg
(1%)
Calcium
171mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 787kcal | 39% |
| Carbohydrates | 12g | 4% |
| Protein | 54g | 108% |
| Fat | 47g | 72% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 236mg | 79% |
| Sodium | 231mg | 10% |
| Potassium | 1075mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1271IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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