Steak au Poivre
Crusted beef, cognac flames, creamy pepper sauce.
Timing note: 20 mins
Steak au Poivre
Crusted beef, cognac flames, creamy pepper sauce.
Timing note: 20 mins
The Key Move
You are not just cooking a steak; you are building a *fond*
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
Other (0/2)
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…
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…
Chef's Notes
Press peppercorns firmly onto steak with a meat mallet or heavy pan for a better crust.
Sear steak in a very hot pan. Don't overcrowd; cook in batches if necessary for a good crust.
Deglaze the pan with cognac or brandy, scraping up browned bits for maximum flavor in the sauce.
Serve with creamy mashed potatoes or crispy fries to soak up the rich pan sauce.
The Method
CRUST
PRESS the crushed pepper firmly into both sides of the steak. Salt generously.
SEAR
Time-sensitiveHeat oil until smoking. SEAR steak for 3-4 mins per side.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
You want a hard, dark crust. Do not touch it until it releases naturally from the pan.
FLAMBÉ
Time-sensitiveRemove steak to rest. Pour out excess fat. ADD Cognac (1/3 cup). Tilt pan to ignite (or use a lighter).
⚠️ Turn off the exhaust fan before lighting, unless you want to burn your house down. Scrape up the brown bits (
REDUCE
Time-sensitivePOUR in heavy cream (200 mL) (1/2 cup). SIMMER until thick. Stir in any resting juices from the steak.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
The sauce should coat the back of a spoon (
Related Techniques
Master These Next
Boeuf Bourguignon
Beef braised in wine until it can be eaten with a spoon.
Steak Tartare
Raw beef, capers, yolk. Chopped by hand, not machine.
French Onion Soup
Onions tortured into brown jam, topped with cheese lava.