Steak Au Poivre Peppered Steaks with Cognac Cream Sauce
Elevate your dinner table with the timeless elegance of Steak Au Poivre, a classic French dish featuring tender beef tenderloin steaks coated in a bold crust of coarsely cracked black peppercorns. Sear these perfectly seasoned steaks to perfection before draping them in a luxurious cognac cream sauce, made rich and velvety with a splash of heavy cream and the savory depth of reduced beef stock. The subtle sweetness of sautéed shallots complements the dish's peppery kick, while the dramatic flambé of cognac adds both flair and flavor. Ready in just 30 minutes, this recipe is perfect for an impressive weeknight dinner or a romantic date night. Serve with a sprinkle of fresh parsley for an elegant finish and pair with your favorite side dishes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Beef tenderloin steaks (1 to 1.5-inch thick)
- 1 teaspoon Kosher salt
- 2 tablespoons Black peppercorns, coarsely cracked
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot, finely minced
- 0.33 cup Cognac or brandy
- 0.5 cup Beef stock
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Season the steaks evenly on both sides with kosher salt.
Press the cracked black peppercorns firmly into both sides of the steaks to create a pepper crust.
Heat a large skillet over medium-high heat. Add the olive oil and butter, swirling to coat the pan.
Once the butter is melted and the pan is hot, place the steaks into the skillet. Sear for 3-4 minutes on each side for medium-rare, or adjust the time to your desired doneness.
Remove the steaks from the skillet and tent them with aluminum foil to keep warm while you make the sauce.
Lower the heat to medium and add the minced shallot to the skillet. Sauté for 1-2 minutes until softened.
Carefully pour in the cognac or brandy, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Allow the cognac to simmer and reduce by half, about 2 minutes.
Add the beef stock to the skillet and simmer for another 2-3 minutes to reduce slightly.
Stir in the heavy cream and continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 3-4 minutes.
Taste the sauce and adjust the seasoning with additional salt, if needed.
Return the steaks to the skillet briefly, spooning the sauce over them to warm through.
Serve the steaks immediately, topped with the cognac cream sauce. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
