Steak Au Poivre

Steak Au Poivre Recipe by Momma Cuisine

Steak recipes are definitely a family favorite in my home. Many times we love it simply seared or on the grill with salt and pepper and are great fans of pairing it with sauteed onions and mushrooms, sometimes herb butter, crumbled blue cheese or sauces.

This recipe for Steak Au Poivre is a steak house classic. Traditionally made with a fillet (I had T-Bone steaks in the freezer), Steak Au Poivre is simply a steak liberally coated in roughly crushed peppercorns that becomes it delicious crust, seared then topped with it's pan sauce made with cognac, heavy cream and of course, butter.

It may sound like a complicated dish to make, but check out the ingredients - these are things you may already have in our home!

  • 2, 3/4 to 1 inch thick t-bone steaks (or thick tenderloins)
  • 2 tablespoons black peppercorns, crushed (or set the peppermill to course)
  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped onions or shallots
  • 1/2 cup cognac
  • 3/4 cup heavy cream
  • 1 teaspoon kosher salt

Heat the oven to 200 degrees.

Pat each steak dry with a paper towel. Pat each steak with crushed peppercorns, liberally on each side.

Heat a pan to medium-high heat with two tablespoons of butter. Sear each side of the steak about 2 minutes. Place steaks on a cookie sheet in the oven, to keep warm while you make the pan sauce.

Turn the heat down to medium. Add onions or shallots and saute until tender. Add cognac and scrape the bottom of the pan with a wooden spoon. Be careful as the alcohol might cause a fun flare up!

Add the heavy cream and salt. Simmer until the sauce thickens. Add two tablespoons of butter, and taste for seasonings.

Plate the steaks and serve with sauce on top.

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