Steak au Poivre Recipe With Cognac Cream Sauce: A French Dinner in Under 30 Minutes by 30Seconds Food
Steak au Poivre is a French dish that's made with steak – usually filet mignon – and cracked peppercorns. The steaks are coated with the peppercorns, pan seared and then served with a creamy pan sauce.
Always be careful when cooking with alcohol. Never pour the alcohol into the pan when it's on a flame.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 4 filet mignons ( about 6 to 8 ounces each)
- sea salt
- 2 tablespoons whole peppercorns, coarsely crushed
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup plus 1 teaspoon Cognac (you could substitute brandy)
- 1 cup heavy cream
Here's how to make it:
- Let the steaks sit at room temperature for 30 minutes before cooking. Season all sides of the steaks with sea salt.
- Put the crushed peppercorns onto a plate. Press the steaks into the peppercorns on both sides.
- Melt the butter and olive oil in a skillet over medium heat. When the butter begins to just smoke, add the steaks. Cook for 4 minutes per side for medium-rare or longer for desired doneness. Remove steaks to a plate to rest.
- Pour off the drippings. Off the heat, add the 1/3 cup of Cognac. Carefully ignite the alcohol to flambé. When the flames go out, return the pan to medium heat.
- Whisk in the cream and bring to a boil. Cook, stirring, until it thickens, about 5 minutes. Add the remaining Cognac. Season with salt and pepper, to taste. Spoon the sauce over the steaks.
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