Steak au Poivre Recipe With Cognac Cream Sauce: A French Dinner in Under 30 Minutes | Beef

Steak au Poivre is a French dish that is made with steak – normally filet mignon – and cracked peppercorns. The steaks are coated with the peppercorns, pan seared after which served with a creamy pan sauce.

This steak au poivre recipe is tremendous easy to make. It may be served at a chic dinner occasion with side dishes or on a Monday night time with french fries

All the time watch out when cooking with alcohol. By no means pour the alcohol into the pan when it is on a flame.

Delicacies: French

Prep Time: 10 minutes

Prepare dinner Time: quarter-hour

Whole Time: 25 minutes

Servings: 4


  • 4 filet mignons ( about 6 to eight ounces every)
  • sea salt
  • 2 tablespoons whole peppercorns, coarsely crushed
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup plus 1 teaspoon Cognac (you may substitute brandy)
  • 1 cup heavy cream

Here is how you can make it: 

  1. Let the steaks sit at room temperature for half-hour earlier than cooking. Season all sides of the steaks with sea salt. 
  2. Put the crushed peppercorns onto a plate. Press the steaks into the peppercorns on either side. 
  3. Soften the butter and olive oil in a skillet over medium warmth. When the butter begins to simply smoke, add the steaks. Prepare dinner for 4 minutes per facet for medium-rare or longer for desired doneness. Take away steaks to a plate to relaxation. 
  4. Pour off the drippings. Off the warmth, add the 1/3 cup of Cognac. Rigorously ignite the alcohol to flambé.  When the flames exit, return the pan to medium warmth. 
  5. Whisk within the cream and convey to a boil. Prepare dinner, stirring, till it thickens, about 5 minutes. Add the remaining Cognac. Season with salt and pepper, to style. Spoon the sauce over the steaks. 

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