This recipe for Steak au Poivre is not as intimidating as it sounds! It’s a classic French dish made with a decadent cognac cream sauce and a cracked black peppercorn crust.
Craving a restaurant-quality steak experience at home without the hefty bill? Look no further than steak au poivre! This classic French dish sounds fancy, but trust me, it’s surprisingly achievable in your own kitchen. I used to think perfectly seared steaks with a rich, creamy sauce were reserved for special occasions and professional chefs. But then I discovered the magic of steak au poivre.
The beauty of this recipe lies in its simplicity. It allows the high-quality ingredients to truly shine. Imagine a juicy New York strip steak boasting a cracked black peppercorn crust, bursting with flavor in every bite. The luxurious sauce, made with cognac or brandy and cream, complements the steak perfectly, adding a touch of decadence without overpowering the natural taste.
Why You’ll Love This Recipe
- Easy to follow: The video breaks down the recipe into easy-to-understand steps.
- Rich Flavor: The combination of the peppery crust, creamy cognac sauce, and juicy steak is guaranteed to satisfy your taste buds.
- Budget-friendly: The recipe uses affordable ingredients and yields enough for four people for under $80, making it a great choice for a celebratory meal.
Ingredients
- 2 12-ounce New York strip steaks (trimmed and removed from the fridge 1-2 hours before cooking)
- 3 tablespoons coarsely crushed black peppercorns
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon unsalted butter, cold, for finishing
- 1 medium shallot, minced
- 1 tablespoon green peppercorns (optional)
Instructions
- Prep the Steak: Pat the steaks dry with paper towels and season them generously with kosher salt on all sides.
- Crack the Peppercorns: Using a mortar and pestle or a ziplock bag and mallet, coarsely crush the black peppercorns.
- Coat the Steak in Pepper: Press the steak into the cracked peppercorns to coat both sides evenly.
- Sear the Steak: Heat vegetable oil in a large skillet over medium heat. Once hot, add the steak and sear for 4 minutes per side for a medium-rare doneness. You can use an instant-read thermometer to check the internal temperature (125°F for medium-rare).
- Oven Finish (Optional): If your steak is thicker than usual and not cooked through after searing, transfer it to a preheated oven at 350°F for a few minutes to reach the desired doneness.
- Make the Sauce: While the steak rests, remove most of the oil from the pan, leaving just a bit for flavor. Add the shallot and cook until softened. Then, deglaze the pan with cognac or brandy, scraping up any browned bits. Reduce the heat and simmer until the liquid has reduced by half.
- Finish the Sauce: Whisk in the heavy cream and bring to a simmer. Let the sauce thicken slightly, then add the cold butter and green peppercorns (if using). Season the sauce with salt to taste (be aware that the cognac can become saltier as it reduces).
- Serve: Plate the steak and spoon the creamy cognac sauce over it. Enjoy!
Tips
- Use a cast iron skillet or another oven-safe pan for even heat distribution and browning.
- Don’t overcrowd the pan when searing the steaks. This will lower the cooking temperature and prevent a proper sear.
- Let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute. This will result in a more tender and flavorful steak.
