Steak au Poivre Recipe

Indulgent steak au Poivre delivers French culinary passion with pepper-crusted beef kissed by rich cognac cream sauce. Sophisticated dining emerges from your home kitchen, promising an unforgettable gourmet experience you'll savor with delight.

📝 Ingredients

• 2 boneless rib-eye steaks (about 1-inch thick / 2.5 cm thick)
• 2 tablespoons (30 milliliters) black peppercorns, coarsely crushed
• Salt to taste
• 1 tablespoon (15 milliliters) vegetable oil
• 2 tablespoons (30 grams) unsalted butter
• 2 tablespoons (30 milliliters) cognac or brandy
• 1/2 cup (120 milliliters) heavy cream

👨‍🍳 Instructions

1. 1Ensure steaks are thoroughly dried using paper towels, then season comprehensively with salt on both surfaces.
2. 2Meticulously press crushed black peppercorns onto entire steak surface, creating an even coating.
3. 3Preheat a large skillet to medium-high temperature, adding oil to create an intense searing environment.
4. 4Carefully place peppered steaks into hot skillet, cooking approximately 3-4 minutes per side for medium-rare, adjusting time for preferred doneness.
5. 5Transfer cooked steaks to a resting plate, allowing internal juices to redistribute for optimal tenderness.
6. 6Utilize the same skillet, reducing heat to medium and melting butter until golden and fragrant.
7. 7Carefully introduce cognac, allowing liquid to simmer and reduce for roughly 2 minutes, concentrating flavors.
8. 8Pour heavy cream into skillet, stirring continuously and permitting sauce to thicken for 3-5 minutes.
9. 9Delicately season sauce with additional salt, tasting to achieve balanced flavor profile.
10. 10Elegantly drape warm sauce directly over rested steaks, serving immediately to preserve temperature and texture.