Steak au Poivre with Cognac Cream Sauce
Prep time: 30 minServes: 4
Pairs with
The pepper's heat and the luxurious depth of the cognac cream demand a powerful red with ripe tannins and concentrated fruit — Cabernet Sauvignon or Saint-Émilion.
Ingredients
- 4 beef fillet steaks, about 200 g each
- 3 tbsp whole black peppercorns, crushed
- 2 tbsp butter
- 1 tbsp olive oil
- Flaky salt
- Cognac cream sauce:
- 50 ml cognac
- 200 ml cream
- 100 ml veal stock
- 1 tsp Dijon mustard
- 1 tbsp green peppercorns in brine, drained
- Salt
Method
- 1Coarsely crush the peppercorns with the bottom of a saucepan. Press the pepper into both sides of the steaks.
- 2Heat butter and olive oil in a heavy frying pan. Sear the steaks for 3 minutes per side for medium rare. Transfer to a plate and rest.
- 3Remove the pan from the heat. Pour in the cognac and flambé (or boil off the alcohol for 30 seconds). Add the stock, cream, mustard and green peppercorns. Cook over medium heat for 3–4 minutes until the sauce thickens. Season with salt.
- 4Serve the steaks with the sauce spooned over. Best with: pommes frites or a simple salad.