Steak Au Poivre

Name: Steak Au Poivre
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 slices steaks, 1-inch thick; 2 teaspoons kosher salt, to taste; 1/2 teaspoon black pepper, to taste; 1 tablespoon light olive oil; 1/3 cup shallot, chopped; 1/4 cup butter, cut into 2 pieces; 1/2 cup cognac; 3/4 cup heavy cream

Submitted by diner524

"A classic in every French cookbook, Steak au Poivre is the perfect main course for a romantic meal. A recipe I found on About.com for French food. This is one that I would probably grill the steaks, as I love the added flavor they get from the grill, and then make the recipe for the sauce on the stove top or side burner. Note: You can use coarsely ground peppercorns in place of the black pepper stated for the recipe."

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photo by K9 Owned

Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

4 slices steaks, 1-inch thick
2 teaspoons kosher salt, to taste
¹⁄₂ teaspoon black pepper, to taste
1 tablespoon light olive oil
¹⁄₃ cup shallot, chopped
¹⁄₄ cup butter, cut into 2 pieces
¹⁄₂ cup cognac
³⁄₄ cup heavy cream

directions

Season both sides of each steak with the salt and pepper.
Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side.
Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium.
Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked.
Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.
Stir in cream and other piece of butter; heat through, stirring constantly.
Serve over steaks immediately.

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Reviews

love the sauce! i grilled my steaks so i could not use the pans scrapings, i did however cut off some of the fat before i cooked the steak and sauted it in the butter and shallots, i also added a teaspon or so of dijon mustard along with the cream. this sauce was amazing, great flavor did not over power the steak at all, a must try

melicious meals
This was delicious! The sauce was very flavorful and a perfect complement to the beef. I served it with # 482036, and it was a great combination. Made for ZWT8.

Marcasite Queen
Yum, yum, yummiest! We grilled the steaks...a cow sized porterhouse for DH and a dainty filet mignon for me. I did however make the full sauce recipe. It is so darn good I could eat it with a spoon. Ok, I did eat it with a spoon. What you see in the picture is the largest portion of the sauce left after my 'tastings'. There was less than 1/4 of a cup left & I should be ashamed. lol. I think this would aslo be a fabulous base for other dishes. Mushrooms would be good in it too. Did I tell you I love this sauce :) Made for ZWT5 - Ali Baba's Babes

K9 Owned
This was a huge hit at our house last night. We have had a real treat this summer with really good steaks, something I usually don't buy. The sauce was delicious and loved by everyone. Made for a very too late ZWT8.

Lavender Lynn
Delicious simply delicious diner. We enjoyed this tasty steak for dinner last night along with sweet carrotes and garlic green beans. What a taste experience, the meat was perfect and the sauce devine. A quick and easy to make sauce, that was out of this world good. I love the combination of cognac, butter, cream and shallots. Even my picky dh cleaned his plate. Thanks for sharing a recipe that I will make again and again. Made for Fearless Red Dragons - ZWT8 - France.

Baby Kato

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RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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