Steak Au Poivre Home Version Recipe

Steak Au Poivre Home Version Recipe


  • 2 Rib eye Steak – around 12 ounces and 1.5 inches thick each
  • Salt
  • 2 tablespoon whole peppercorn
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac + 1 teaspoon
  • 1 cup heavy cream
  1. Bring the steak to room temperature before cooking.
  2. Pre-heat the oven to 450F
  3. Season both sides of rib eye with salt
  4. Put the peppercorn is a small sandwich bag and coarsely crush using the bottom of a heavy pan. It is easier if you use mortar and pestle.
  5. Spread the peppercorns evenly onto a plate.
  6. Coat both sides of the steaks with pepper by pressing into it
  7. Melt the butter and olive oil in an oven-proof pan over medium heat
  8. Sear each side of the fillets for 1 minute and then put your pan into the oven for 5 minutes (medium-rare). Add a few more minutes depending on how you like your steak done.
  9. Remove the steaks to a plate, cover with foil and let it rest for 5 minutes
  10. Pour off the excess fat from the pan but do not scrape it clean
  11. With pan away from the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Shake the pan gently until the flames die
  12. Return the pan to medium heat and add the cream
  13. Bring the mixture to a boil and whisk until it thickens. Dip a spoon into the sauce and if it coats the back of the spoon, then it is thick enough.
  14. Add the remaining teaspoon of Cognac and season with a pinch of salt
  15. Spoon the sauce over the steak or serve them separately.
Source: Qwek Qwek


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