Classic Steak au Poivre
Traditional dish · French
A quintessential French dish featuring a pan-seared steak coated in crushed peppercorns, finished with a rich pan sauce made with cognac and cream.
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Ingredients
- Filet Mignon Steaks4 (6-8 oz each)
- Black Peppercorns3 tablespoons, coarsely crushed
- Unsalted Butter2 tablespoons
- Olive Oil1 tablespoon
- Shallots2, finely minced
- Cognac1/4 cup
- Heavy Cream1/2 cup
- Beef Broth1/4 cup
- Dijon Mustard1 teaspoon
- Fresh Parsley2 tablespoons, chopped, for garnish
- Saltto taste
Steps
- 1
Pat the steaks dry with paper towels. Season generously with salt and half of the crushed peppercorns on both sides.
- 2
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Sear the steaks for 3-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks from skillet and set aside to rest.
- 3
Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add minced shallots and sauté until softened, about 2 minutes.
- 4
Carefully pour in the cognac. Let it bubble and scrape up any browned bits from the bottom of the pan. Allow the alcohol to mostly evaporate, about 1 minute.
- 5
Stir in the heavy cream, beef broth, and Dijon mustard. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- 6
Season the sauce with salt and remaining crushed peppercorns to taste. Return the steaks to the skillet for about 30 seconds to coat them in the sauce.
- 7
Serve the steaks immediately, spooning the pan sauce over the top. Garnish with fresh chopped parsley.
