Steak au Poivre, a classic French dish, is more than just a meal—it's an experience. The intoxicating aroma of pepper and cognac, the tender bite of perfectly seared steak, the rich velvety sauce... it’s a culinary symphony that awakens the senses. I first encountered this masterpiece at a small bistro in Paris, and, honestly, I haven’t stopped dreaming about it since.
Today, I'm sharing my take on this iconic dish—a recipe that's easy enough for a weeknight dinner but elegant enough for a special occasion. We’ll use high-quality ingredients and master the techniques to craft a steak au poivre that rivals the best Parisian bistros. Get ready to impress yourself (and maybe a few friends along the way!)
Required Equipments
- Large skillet
- Cast iron skillet (preferred)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Meat mallet (optional)
- Pepper grinder
Steak-au-Poivre-with-Cognac-Cream:-A-Culinary-Masterpiece
This recipe for Steak au Poivre with Cognac Cream delivers an unforgettable dining experience. It's a celebration of simple ingredients elevated to a culinary masterpiece.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 2 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Pat the steak dry: Begin by thoroughly patting your steak dry with paper towels. This helps achieve a beautiful sear.
- Season generously with salt and pepper: Season both sides generously with kosher salt and freshly cracked black pepper. Don't be shy! A good crust is essential.
- Sear the steak: Heat a large skillet (cast iron is ideal) over high heat until it's screaming hot. Add a tablespoon or two of high-quality vegetable oil, letting it shimmer. Once hot, carefully place the steak in the skillet and sear for 2-3 minutes per side until deep golden brown and slightly crispy. If using a meat mallet, gently pound the steak to about 1 inch thick for even cooking and to ensure a crispy crust.
- Reduce heat and continue cooking: Reduce the heat to medium and continue cooking to your desired doneness. Use a meat thermometer for best results: rare (125-130°F), medium-rare (130-135°F), medium (135-140°F), medium-well (140-145°F), and well-done (145°F+). Remember that the steak will continue to cook slightly after you remove it from the heat (carryover cooking).
- Make the cognac cream sauce: While the steak rests, pour off excess fat from the skillet. Add 1/4 cup cognac to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let the cognac reduce slightly, about a minute. Stir in 1/2 cup heavy cream and simmer gently until the sauce thickens slightly. Season with salt and pepper to taste.
- Rest the steak: Once the steak reaches your desired doneness, remove it from the skillet and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and serve: Slice the steak against the grain into 1/2-inch thick pieces. Spoon the cognac cream sauce generously over the sliced steak. Garnish with freshly cracked black pepper and fresh parsley.
- Serve immediately and enjoy!: Serve your steak au poivre immediately, and enjoy its exquisite flavor!
📝 Notes
- For a more intense pepper flavor, use a mix of black, white, and green peppercorns.
- Make sure your steak comes to room temperature before searing.
- Don't overcrowd the pan when searing the steak, work in batches if necessary.
- Adjust cooking time according to your desired level of doneness. A meat thermometer is essential.
🍎 Nutrition
Calories: 400
Protein: 40g
Fat: 30g
Carbohydrates: 2g
Fiber: 0g
Calcium: 20mg
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