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Seared steak with fries and a cup of sauce, served bistro style as in this steak au poivre recipe
Chef Emma

Steak au Poivre with Cognac Cream Sauce

Strip steaks pressed with coarsely cracked black peppercorns, seared in a cast-iron skillet, and served with a pan sauce of shallot, cognac, beef stock and cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Seasoning and resting 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 New York strip steaks about 12 oz / 340 g each, 1 to 1 1/4 inches thick
  • 1 1/2 tbsp whole black peppercorns coarsely crushed, dust sifted out
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1 tbsp neutral oil 15 ml
  • 1 tbsp unsalted butter 14 g
Cognac cream sauce
  • 1 small shallot finely minced
  • 1/3 cup cognac or brandy 80 ml, or extra stock
  • 1/2 cup beef stock 120 ml, low sodium
  • 1/2 cup heavy cream 120 ml
  • 1 tsp Dijon mustard optional
  • 1 tbsp cold unsalted butter 14 g

Equipment

  • 12-inch cast-iron or stainless skillet
  • Mortar and pestle or heavy pan
  • Instant-read thermometer

Method
 

  1. Coarsely crush the peppercorns and sift out the fine dust.
  2. Pat the steaks dry, salt both sides, and press the pepper firmly onto both sides. Rest 20 to 30 minutes.
  3. Heat a skillet over medium-high heat, add the oil, and sear the steaks 4 to 5 minutes. Flip, add the butter, and cook 3 to 5 minutes more, basting.
  4. Remove at 125 to 130°F (52 to 54°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium (USDA recommends 145°F / 63°C plus a 3-minute rest). Rest on a plate.
  5. Pour off all but 1 tablespoon fat. Over medium heat, cook the shallot 1 minute.
  6. Take the pan off the heat, add the cognac, then return to the heat and reduce by half, scraping up the browned bits.
  7. Add the stock and reduce by half, then the cream and Dijon, and simmer until the sauce coats a spoon.
  8. Off the heat, add the resting juices and swirl in the cold butter. Season and spoon over the steaks.

Notes

No-alcohol: replace the cognac with 1/3 cup extra beef stock plus 1 teaspoon balsamic vinegar. If you flambé, add the alcohol off the heat, never from the bottle, and keep a lid nearby. Calories are an estimate per serving from USDA FoodData Central values.