Steak au Poivre
This classic Steak au Poivre recipe elevates tenderloin steaks by coating them in freshly crushed peppercorns and searing them to perfection. The pan's fond is then deglazed with Cognac, theatrically flambe-ed, and transformed into a luxurious, rich cream sauce. This sophisticated yet achievable dish promises robust flavor and a tender texture, ideal for an impressive dinner.
Equipment
- 1 Heavy-Bottomed Skillet Preferably cast iron, for searing and sauce
- 1 Mortar and Pestle Or alternative for crushing peppercorns
- 1 Whisk For emulsifying the sauce
- 1 Tongs For handling and turning steaks
- 1 Long Match or Firestick For safe flambe
Ingredients
Main
- 4 tenderloin steaks 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac plus 1 teaspoon
- 1 cup heavy cream
Instructions
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Notes
For optimal results, ensure your steaks are at room temperature before cooking for even heat distribution. Crushing whole peppercorns just before use yields a much more aromatic and flavorful crust than pre-ground pepper. When flambe-ing the Cognac, always remove the pan from the heat first, add the alcohol, and then ignite with a long match for safety; ensure good ventilation. Whisk the sauce vigorously as it simmers to create a smooth, emulsified consistency that beautifully coats the steak. Do not overcrowd the pan when searing, cook in batches if necessary to maintain high heat and achieve a perfect crust. Resting the cooked steaks under foil is crucial for juicy, tender results as it allows the internal juices to redistribute.