Bring the elegance of a classic French bistro to your dining table with this timeless Steak au Poivre. This dish features a tender steak, like a filet mignon or New York strip, crusted with coarsely cracked peppercorns, pan-seared to perfection, and served with a luxurious, creamy pan sauce made with cognac and heavy cream. The impressive (and optional) flambé step adds a deep, rich flavor that makes this dish truly special. It’s a sophisticated yet surprisingly quick meal.
Recipe Summary (Serves 2):
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients: 2 (8 oz / 225g) steaks, 2 tbsp coarsely cracked black peppercorns, 2 tbsp butter, 1 shallot (minced), 1/4 cup cognac or brandy, 3/4 cup heavy cream, 1/2 cup beef broth.
Instructions:
Prep Steak: Pat the steaks dry and press the cracked peppercorns firmly onto both sides. Season with salt.
Sear Steak: In a hot, oiled skillet, cook the steaks to your desired doneness (3-5 minutes per side for medium-rare). Remove the steaks from the pan and let them rest.
Make Sauce: In the same pan, melt butter and sauté the shallot. Carefully pour in the cognac (off the heat), return to the heat, and let it bubble (you can flambé it here if you feel comfortable). Add the beef broth and heavy cream.
Finish: Simmer the sauce, scraping up any browned bits, until it has thickened and coats the back of a spoon. Pour the sauce over the rested steaks and serve immediately.
Hashtags:
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1 Comment
This is ai