Classic Steak Au Poivre with Creamy Cognac Sauce

For the Cognac Cream Sauce:

• 1/4 cup Cognac or brandy
• 1/2 cup heavy cream
• 1/2 cup beef broth
• 1 tbsp Dijon mustard (optional, for extra flavor)
• Salt and pepper, to taste
• Chopped fresh parsley (for garnish, optional)

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Kitchen Equipment Needed

• Heavy skillet (cast iron works best for searing)
• Tongs (for flipping the steak)
• Measuring cup (for the Cognac and cream)
• Small whisk or spoon (for stirring the sauce)

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How to Make Steak Au Poivre with Creamy Cognac Sauce

Step 1: Prepare and Season the Steaks

1. Dry the Steaks: Pat the steaks dry with a paper towel to ensure a good sear.
2. Season with Salt: Lightly salt both sides of the steaks.
3. Coat with Cracked Pepper: Press the freshly cracked black peppercorns into both sides of each steak, coating the surface well.

Step 2: Sear the Steaks

1. Heat the Skillet: Heat the olive oil in a heavy skillet over medium-high heat until it’s shimmering.
2. Add Butter and Steaks: Add the butter to the skillet, then place the steaks in the pan. Sear for 3-4 minutes on each side for medium-rare, adjusting cooking time as needed for your preferred doneness.
3. Rest the Steaks: Transfer the steaks to a plate and loosely cover with foil to rest while you make the sauce.

Step 3: Make the Cognac Cream Sauce

1. Deglaze with Cognac: Carefully add the Cognac to the hot skillet (you can tilt the pan slightly if you’re experienced, but be cautious as it can flame). Scrape up any brown bits from the skillet for extra flavor.
2. Add Broth and Mustard: Stir in the beef broth and Dijon mustard, if using. Let the mixture simmer and reduce slightly, about 2-3 minutes.
3. Add Heavy Cream: Reduce the heat to low and pour in the heavy cream, stirring continuously. Let the sauce simmer for another 2-3 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed.

Step 4: Serve the Steak Au Poivre

1. Plate the Steak: Place each steak on a plate and spoon the Cognac cream sauce generously over the top.
2. Garnish and Enjoy: Garnish with fresh parsley if desired, and serve immediately.

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Tips for the Perfect Steak Au Poivre

• Use Freshly Cracked Peppercorns: Freshly cracked peppercorns have a more intense, robust flavor than pre-ground pepper. To crack them, place peppercorns in a plastic bag and use a mallet or the bottom of a heavy pan to break them.
• Choose a High-Quality Steak: Ribeye and filet mignon work wonderfully in this dish because of their tenderness and flavor. Aim for a cut that’s about an inch thick for the best sear and cooking control.
• Be Cautious with the Cognac: Cognac can ignite when added to a hot pan. If you want to avoid a flame, remove the pan from the heat before adding it.
• Rest the Steak: Allowing the steak to rest for a few minutes after cooking keeps it juicy and lets the flavors meld.

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