Steak au Poivre, Pepper Steak
One of the great ways to prepare a steak, with a cognac sauce it is truly a great dish. My recipe has a slight twist to it. As necessity is the mother of invention, one time when making this dish I found that I didn’t have any heavy cream or the time to go get some. So I substituted a little ½ & ½ and sour cream and it worked just fine, the sour cream giving the final sauce a slightly tangy flavor that I think you’ll like. Although the traditional recipe calls for a Filet Mignon, I find that a well cut top sirloin works just as well. I usually buy a whole top sirloin and cut my own steaks, so I know it will come out perfectly. This recipe is for two steaks, if you are cooking for more just increase the quantities. The recipe usually calls for the peppercorns to be crushed, I find that a mill with a coarse grind works quite well.
Ingredients for Steak au Poivre
- 2 top sirloin steaks trimmed
- Freshly cracked black pepper ( approximately 2-3 tbs per steak)
- 2 tbs butter
- 1 large shallot diced
- 1- 2 oz. cognac
- ¾ – 1 cup good beef stock
- 5 -6 tbs ½ & ½
- 5 tbs sour cream or creme fraiche
- salt & pepper to taste
Directions for Steak au Poivre
Take the steaks and cover completely both sides with the cracked pepper pressing the pepper lightly into the steaks so that it adheres. You want a nice coating so that when cooked it will produce a spicy crust.
In a saute pan melt the butter and on medium high heat sear the steaks to just slightly less than your desired doneness ( they will continue to cook while you finish the sauce). Remove steaks to warm plate cover with foil and hold in a warm oven until sauce is finished.
If there is a lot of fat in the pan drain most of it out. Add the shallot and cook briefly until softened. When softened take the pan off the heat and add the Cognac, being careful to watch that it does not flame up (if you are comfortable with flambeing, go ahead and light the cognac, but it is not necessary and all the alcohol will cook off). Return the pan to the heat and continue to cook until the cognac is almost completely reduced,
After the cognac is reduced add the beef stock and turn the heat up to high and reduce the sauce until it is thick and syrupy and a spoon dragged through the sauce will leave a momentary clear lane.
Once the sauce is thicken to this stage reduce the heat slightly and add the ½ & ½ and the sour cream and stir to combine. When the sauce is well mixed place the steaks with any juices that have accumulated back into the pan and coat with the sauce. Plate, spooning sauce over the top of each steak and serve, placing remaining sauce in a sauce boat on the side.
Here are a few items to help make this recipe:
Trudeau No Mess Adjustable Pepper Mill
WearEver C944S264 Pure Living Nonstick Ceramic Coating PTFE-PFOA-Cadmium Free Dishwasher Safe 10-Inch and 8-Inch Saute Pan / Fry Pan Cookware Set, Champagne Gold
All that great meat, a shame to cover it up , sometimes I really don’t understand humans. Still it is a great recipe so I give it 5 paws
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- 2 top sirloin steaks trimmed
- Freshly cracked black pepper ( approximately 2-3 tbs per steak)
- 2 tbs butter
- 1 large shallot diced
- 1- 2 oz. cognac
- ¾ - 1 cup good beef stock
- 5 -6 tbs ½ & ½
- 5 tbs sour cream or creme fraiche
- salt & pepper to taste
- Take the steaks and cover completely both sides with the cracked pepper pressing the pepper lightly into the steaks so that it adheres.
- In a saute pan melt the butter and on medium high heat sear the steaks to just slightly less than your desired doneness ( they will continue to cook while you finish the sauce). Remove steaks to warm plate cover with foil and hold in a warm oven until sauce is finished.
- If there is a lot of fat in the pan drain most of it out. Add the shallot and cook briefly until softened. When softened take the pan off the heat and add the Cognac, being careful to watch that it does not flame up (if you are comfortable with flambeing, go ahead and light the cognac, but it is not necessary and all the alcohol will cook off). Return the pan to the heat and continue to cook until the cognac is almost completely reduced,
- After the cognac is reduced add the beef stock and turn the heat up to high and reduce the sauce until it is thick and syrupy and a spoon dragged through the sauce will leave a momentary clear lane.
- A spoon dragged through the sauce leaves a momentary clear lane
- A spoon dragged through the sauce leaves a momentary clear lane
- Once the sauce is thicken to this stage reduce the heat slightly and add the ½ & ½ and the sour cream and stir to combine. When the sauce is well mixed place the steaks with any juices that have accumulated back into the pan and coat with the sauce. Plate, spooning sauce over the top of each steak and serve, placing remaining sauce in a sauce boat on the side.
- recipe is for 2 steaks if making more just increase amounts accordingly
