Steak au Poivre
Jump to Recipe 
Cooking Time:
15 min
Prep Time:
8 min
Total Time:
53 min
Servings:
4 servings
Ingredient
14 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
2Kosher salt
32 tablespoons whole peppercorns
41 tablespoon unsalted butter
51 teaspoon olive oil
61/3 cup Cognac, plus 1 teaspoon
71 cup heavy cream
Advertisement
Nutritional components
- Serving Size1 of 4 servings
- Calories769
- Total Fat61g
- Saturated Fat30g
- Carbohydrates4g
- Dietary Fiber1g
- Sugar2g
- Protein40g
- Cholesterol253mg
- Sodium665mg
Cooking process
Step 1Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Step 2Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
Step 3In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Step 4Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Advertisement
