Steak au poivre
Steak au poivre combines seared beef with a creamy sauce made from cognac, shallots, and mustard. The peppercorns are cracked coarsely, while the sauce is prepared in the same pan after the meat, preserving the flavor of the meat juices.
Additional 5 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the steaks
Take 4 steaks about 3 cm thick and dry them well. Coarsely crack the peppercorns in a mortar, not turning them into powder. Season the meat with salt and press some of the cracked pepper onto both sides; keep the rest for the sauce.
Sear the surface
Heat a heavy skillet with vegetable oil. Sear the steaks for about 3-4 minutes on each side until well-browned, in batches if necessary. Reduce heat if the pepper starts to turn black and smell burnt.
Finish and let rest
Add 15 g of butter and baste the meat with melted butter, bringing the center to 63 °C. Thick steaks can be finished in the oven at 180 °C. Transfer and let rest for at least 3 minutes while the sauce is prepared.
Cook the shallots
Discard excess fat, leaving a thin layer, and add the remaining 20 g of butter. Cook finely chopped shallots for 3-4 minutes until soft. Remove the pan from heat and carefully pour in the cognac without igniting it.
Reduce the sauce
Return to medium heat, simmer for 2 minutes, then add the broth and cream. Add mustard and remaining cracked pepper. Simmer for 4-6 minutes until slightly thickened, scraping up tasty bits from the bottom with a spoon.
Serve with the sauce
Blend in the steak juices that have exuded from resting steaks. Arrange the meat and pour part of the peppery sauce over it, leaving the crust visible. Potatoes, herbs, and vegetable sides are not included in this version.
Little hint
Cognac is poured into the pan off the heat, not over an open flame. Do not grind the pepper too finely: powder burns faster and makes the sauce sharp, while larger pieces give a more pronounced aroma.
Frequently asked questions
What should I watch out for when cooking?
Cognac is poured into the pan off the heat, not over an open flame. Do not grind the pepper too finely: powder burns faster and makes the sauce sharp, while larger pieces give a more pronounced aroma.
How should I prepare the ingredients?
Take 4 steaks about 3 cm thick and dry them well. Coarsely crack the peppercorns in a mortar, not turning them into powder. Season the meat with salt and press some of the cracked pepper onto both sides; keep the rest for the sauce.
