Name: Steak au Poivre
Prep time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 600 g filet mignon or ny strip (Room temp, patted bone-dry); 5 g whole peppercorns (Crushed with a pan bottom (coarse, not powder)); 60 ml cognac/brandy (For deglazing (and flammability)); 200 ml heavy cream (Full fat, cold)

Question 1

Why is my Steak au Poivre My sauce tastes bitter, almost burnt.?

Accepted Answer

My sauce tastes bitter, almost burnt.. Ah, that's the pepper talking. You might have seared it a bit too hot, or maybe added it too early in the sauce-making. Try a slightly lower heat next time for the initial sear, or reserve the pepper for just the sauce stage. That way, you get the flavor without the char.

Question 2

Why is my Steak au Poivre My sauce is looking a little thin, not coating the steak.?

Accepted Answer

My sauce is looking a little thin, not coating the steak.. Don't worry, we can fix that. The cream just needs a little more time to do its work. You need to let it bubble away and reduce further. Keep simmering until that water evaporates and the sauce thickens up to a beautiful consistency. Patience here is key.

Question 3

Why is my Steak au Poivre The peppercorn crust on my steak isn't even, or it's falling off.?

Accepted Answer

The peppercorn crust on my steak isn't even, or it's falling off.. Sounds like the foundation wasn't quite set. For that perfect crust, you need a smoking hot pan and to really press those peppercorns into the steak. Make sure they have good contact with the meat. And remember, don't crowd the pan – give each steak room to develop that beautiful, even sear.

Question 4

Why is my Steak au Poivre When I added the Cognac, it flared up way too much!?

Accepted Answer

When I added the Cognac, it flared up way too much!. That flambé can be a bit dramatic! It means the pan was likely too hot, or perhaps a touch too much Cognac. Measure it out carefully, and make sure you've poured off most of the excess fat before adding the spirit. If it flares too high, just carefully tilt the pan away or briefly cover it to tame the flames. Once it calms, scrape up all those delicious bits from the bottom.

Question 5

Why is my Steak au Poivre My sauce is too thick now, or it feels a little grainy.?

Accepted Answer

My sauce is too thick now, or it feels a little grainy.. It looks like we reduced the cream a little too long. If it's too thick, just whisk in a splash of milk or cream off the heat. For that grainy texture, sometimes a good, vigorous whisk off the heat can smooth it out. A tiny drop of lemon juice can help emulsify, but go very easy with that.

Steak au Poivre

Steak au Poivre

Put This Plate On The Line

The Setup

The Mise en Place

The Protein (0/1)

The Pantry (0/1)

Other (0/2)

If Things Go Wrong

My sauce tastes bitter, almost burnt.

My sauce is looking a little thin, not coating the steak.

Chef's Notes

The Method

CRUST

SEAR

FLAMBÉ

REDUCE

Related Techniques

Temperature-Controlled Frying

Pan Sauce & Deglazing

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