Steak au poivre sauce is made in the pan you just cooked the steak in. Cracked pepper, a splash of cognac and cream pick up all the browned bits for a rich, peppery sauce in about ten minutes.
Time 15 min · Makes about 1 cup · Skill Easy
Ingredients
- 1 tbsp butter
- 1 shallot, minced
- 1½ tbsp black peppercorns, coarsely cracked
- 1 tbsp green peppercorns in brine, drained (optional)
- ¼ cup cognac or brandy
- ½ cup beef stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- Kosher salt
Method
- While the steak rests, pour off all but a thin film of fat from the skillet. Lower the heat to medium and add the butter and shallot. Cook 1 minute.
- Add the cracked and green peppercorns and stir for 30 seconds until fragrant.
- Take the pan off the heat, add the cognac, then return it to the heat and simmer until almost gone, scraping up the browned bits.
- Add the stock and reduce by half. Stir in the cream and Dijon and simmer until it coats a spoon, 2 to 3 minutes. Season with salt and pour in any juices from the resting steak.
Best with
Ribeye, New York Strip and Filet Mignon.
Ranch tip
Crack the peppercorns under a heavy skillet or in a mortar, not a grinder. You want coarse, uneven pieces. Always add the cognac with the pan off the flame.