Steak au Poivre

TOTAL TIME: 53 min
Prep: 8 min
Inactive Prep: 30 min
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream
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Directions

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

The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.

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5

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  • on August 15, 2012

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    This is so much better than all the quick, simplified recipes that there is no comparison. That plus the fact this is quite easy makes this the only way to prepare steak au poivre. Yes, the sauce can be a little tricky, but it's not hard to learn to get right. If you use cast iron, let the pan cool a bit before you put in the cognac, or it will all boil off before you can ignite it. I am very particular. I have never given five stars before now. My family begs me to make this.

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  • on February 13, 2012

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    As you see this recipe was first on the Food Channel so I have been doing this for a while. If I get the sauce right this is easily one of our favorites. Served with Basmati Rice or oven roasted herb potatos it pairs well with a Merlot or a Chardonny.
    Very VERY good, and fun to do....
    The flame thing sets off every smoke detector in the house--I think it's funny as, well you know. My wife -- not so much ;-

    people found this review Helpful.
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