Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Steak au Poivre with Cognac Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 76 reviews

This classic French Steak au Poivre recipe features tenderloin steaks encrusted with cracked black peppercorns and served with a rich, creamy cognac sauce. Perfectly seared in a cast-iron skillet, the steaks are complemented by a velvety sauce infused with garlic, thyme, and a subtle flame-kissed cognac flavor.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 4 tenderloin steaks (1 ½ – 2 inches thick, about 8 oz each)
  • ¼ cup peppercorns
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt, to taste

Cognac Cream Sauce

  • ¾ cup cognac, divided (½ cup plus 1 to 4 tablespoons for sauce)
  • 1 ¼ cup heavy cream
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon beef base

Instructions

  1. Prepare Steaks: Remove the steaks from the refrigerator at least 30 minutes prior to cooking to bring them to room temperature. Generously season all sides with salt.
  2. Crack Peppercorns: Using a pepper grinder set to the largest setting, grind the peppercorns into very coarse pieces. If the grinder doesn’t produce large pieces, crush the peppercorns using a mortar and pestle to achieve a coarse texture.
  3. Coat Steaks in Pepper: Spread the cracked peppercorns on a plate. Press each steak firmly into the peppercorns on both sides to coat evenly, shaking the plate to redistribute peppercorns as needed.
  4. Sear Steaks: Heat a large cast-iron skillet over medium heat until hot. Add olive oil and butter to the skillet. When the butter has melted, add the steaks and sear for 4 minutes per side for 1½-inch steaks or 5 minutes per side for 2-inch steaks, achieving a nice crust.
  5. Rest Steaks: Transfer the steaks to a plate and cover loosely with foil to keep warm while making the sauce.
  6. Flambé Cognac: Carefully pour ½ cup cognac into the hot skillet. Tilt the pan so the cognac catches fire, allowing the alcohol to burn off. Shake the pan gently until the flame extinguishes.
  7. Make Sauce: Add heavy cream, minced garlic, dried thyme, and beef base to the skillet. Whisk to combine and bring mixture to a gentle simmer. Let it cook for 4 to 5 minutes until slightly thickened.
  8. Finish Sauce: Taste the sauce and add an additional 1 to 4 tablespoons of cognac based on preference (2 tablespoons recommended). Season with salt if needed and stir well.
  9. Serve: Plate the steaks and spoon the warm, peppery cognac cream sauce generously over the top. Serve immediately and enjoy.

Notes

  • Allowing steaks to rest before cooking ensures even cooking and improved texture.
  • Use a cast-iron skillet for optimal heat retention and excellent searing.
  • Be cautious when igniting the cognac to flambé; keep a safe distance and have a lid nearby to extinguish flames if necessary.
  • Adjust the amount of cognac in the sauce to taste, avoiding overpowering alcohol flavor.
  • For thicker sauce, continue simmering for a few more minutes, stirring frequently.
  • Author: Olivia
  • Prep Time: 10 minutes (including steak resting time)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://yourdailycook.com/steak-au-poivre-with-cognac-cream-sauce-recipe/