Steak au Poivre Recipe with Cognac Cream Sauce
This Steak au Poivre recipe features thick tenderloin steaks seared with a crunchy peppercorn crust, then finished in a rich cognac cream sauce for pure French indulgence.
Equipment
- 1 Skillet Large cast-iron preferred
Ingredients
Main ingredients
- 4 Tenderloin steaks 1½–2 inches thick, 8 oz each
- 0.25 cup Peppercorns crushed coarse
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 0.75 cup Cognac divided
- 1.25 cup Heavy cream
- 1 clove Garlic minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Beef base
- Salt to taste
Instructions
Instructions
- Crush peppercorns into coarse chunks using a mortar or the bottom of a skillet.
- Press crushed pepper onto both sides of steaks. Salt lightly.
- Heat olive oil and butter in a skillet over medium-high. Sear steaks 4–5 minutes per side.
- Remove steaks, tent with foil. Add ½ of cognac to pan, ignite and burn off alcohol for 1–2 minutes.
- Add garlic and thyme, sauté 30 seconds.
- Stir in beef base and remaining cognac while scraping pan.
- Pour in heavy cream, simmer 5–7 minutes until thickened slightly.
- Return steaks to pan, spoon sauce over, cook 1–2 minutes to blend flavors.
- Serve steaks hot with sauce spooned over top.
Notes
Try Ribeye or strip instead of tenderloin. Make sauce ahead and reheat gently before serving.