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
Scale
- 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