Juicy, tender steak coated in a crunchy peppercorn crust, finished with a rich and creamy cognac sauce. Classic Steak Au Poivre with Creamy Cognac Sauce is the culinary equivalent of a warm hug on a cold day. hearty slow cooker pot roast tender oven roasted chicken. savory Cuban grinder sandwich.
Picture this: you’ve just had a long day at work, and all you want is to sink your teeth into something decadent. This dish not only delivers that but also brings back memories of fancy dinner parties and celebrating milestones with delicious food. It’s perfect for impressing guests or treating yourself on a cozy Friday night.
[info_box title=”Why You’ll Love This Recipe”] This classic steak dish combines simplicity with gourmet flair, making it easy yet elegant. The peppery crust adds an exciting kick to each bite while the creamy cognac sauce elevates the experience. Visually stunning, this dish will wow your dinner guests. Perfect for romantic dinners or special occasions, it brings joy to any table. [/info_box]
The first time I made this dish, my friends couldn’t stop raving about it; they even asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Filet Mignon or Ribeye Steak: Choose high-quality cuts for the best flavor and tenderness. spicy gojuhgang eggs.
Black Peppercorns: Freshly cracked peppercorns add a spiciness that elevates the steak’s flavor.
Olive Oil: A splash of good olive oil helps achieve a beautiful sear on your steak.
Heavy Cream: Use full-fat heavy cream for that luxurious, velvety sauce.
Cognac: Opt for a decent cognac; its deep flavors will make your sauce sing.
Shallots: Finely chopped shallots add sweetness and depth to the sauce.
Salt: A pinch of salt enhances all the flavors in this dish beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Ingredients: Start by gathering all your ingredients. Crack those black peppercorns using a mortar and pestle or simply place them in a ziplock bag and crush them with a rolling pin.
Sear the Steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Season both sides of your steak with salt and press crushed peppercorns into each side before placing them in the hot skillet.
Cook to Perfection: Sear each side for about 3-4 minutes for medium-rare, depending on thickness. You want that glorious brown crust while keeping the inside juicy and tender.
Create the Sauce: Remove the steak once cooked to perfection and let it rest. In the same skillet, add finely chopped shallots; sauté until they become translucent and fragrant. Don’t forget to scrape up those delicious brown bits!
Add Cognac and Cream: Pour in cognac carefully, as it may flame up—it’s like cooking with drama! Stir well, then pour in heavy cream while reducing heat to low. Let it simmer until thickened.
Serve It Up!: Slice your rested steak against the grain and plate it generously covered with that luscious cognac sauce. Garnish with fresh herbs if desired.
Now go ahead; take a moment to admire that beautiful plate of Classic Steak Au Poivre with Creamy Cognac Sauce before diving in! Trust me; every bite will be worth it! For more inspiration, check out this Creamy Paprika Steak Shells recipe.
[info_box title=”You Must Know”] Classic Steak Au Poivre with Creamy Cognac Sauce creates a delightful sensory experience, with its rich aromas and tender texture. Searing the steak perfectly ensures a luscious crust, while the creamy sauce adds depth. Mastering this dish will impress your guests and elevate your dinner parties! [/info_box]
Perfecting the Cooking Process
Start by seasoning the steak generously, then sear it in a hot pan. While it’s resting, prepare the cognac sauce to achieve a seamless cooking flow.
Add Your Touch
Feel free to swap black pepper for crushed pink peppercorns for a unique flavor twist. You can also add garlic or shallots to the sauce for extra richness. For more inspiration, check out this Garlic Butter Shrimp and Broccoli Rice recipe.
Storing & Reheating
To store leftovers, keep them in an airtight container in the fridge for up to three days. Reheat gently on low heat to prevent overcooking the steak.
[info_box title=”Chef’s Helpful Tips”] Use room temperature steak for even cooking and better searing results. Always let your steak rest after cooking; this keeps it juicy and tender. When making the sauce, scrape all those flavorful bits from the pan for maximum taste! [/info_box]
Sharing this classic recipe of Steak Au Poivre has always brought smiles at family gatherings. Watching everyone enjoy their meal reminds me why I love cooking so much.
FAQ
What cut of steak is best for Steak Au Poivre?
Filet mignon or sirloin is recommended for a tender and juicy result.
Can I make this dish without cognac?
Absolutely! Substitute with beef broth or white wine for a non-alcoholic version.
How do I know when my steak is done?
Use a meat thermometer; 130°F for medium-rare is perfect for this dish.
Classic Steak Au Poivre with Creamy Cognac Sauce
- Total Time: 25 minutes
- Yield: Serves 2
Description
Indulge in the luxurious flavors of Classic Steak Au Poivre with Creamy Cognac Sauce. This delightful dish features a perfectly seared steak coated in a crunchy peppercorn crust, smothered in a rich and velvety cognac sauce. Ideal for impressing guests or enjoying a special night at home, this recipe combines gourmet elegance with simple preparation. Each bite delivers a mouthwatering blend of spice and creaminess that will have everyone asking for seconds.
Ingredients
- 2 (6 oz) Filet Mignon or Ribeye Steaks
- 2 tbsp Black Peppercorns, freshly cracked
- 2 tsp Olive Oil
- 1 cup Heavy Cream
- 1/4 cup Cognac
- 1 small Shallot, finely chopped
- Salt to taste
Instructions
- Prepare the black peppercorns by crushing them with a mortar and pestle or in a ziplock bag using a rolling pin.
- Heat olive oil in a large skillet over medium-high heat. Season both sides of the steak with salt, then press the crushed peppercorns into each side.
- Sear the steak for 3-4 minutes per side for medium-rare, achieving a brown crust while keeping it juicy.
- Remove the steak and allow it to rest. In the same skillet, sauté shallots until translucent and fragrant, scraping up any brown bits.
- Carefully add cognac to the skillet; stir well and let simmer briefly before adding heavy cream, reducing heat to low until thickened.
- Slice the rested steak against the grain, serve topped with cognac sauce, and garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak (6 oz)
- Calories: 580
- Sugar: 1g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 130mg
