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Simple Showstopping Steak au Poivre

Simple Showstopping Steak au Poivre

A tender and juicy beef fillet smothered in a rich and creamy sauce is the perfect dinner for a special occasion.
Course Dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Jen Seislove

Ingredients

  • 4 beef tenderloin steaks about 1 1/2 inches thick
  • Kosher salt for sprinkling on the steaks
  • 2 tbsp whole peppercorns coarsely crushed
  • 1 tbsp unsalted butter
  • 1 tsp olive oil
  • 1/3 cup Cognac plus 1 teaspoon
  • 1 cup heavy cream

Instructions

  1. Bring fillets to room temperature for at least 30 minutes before cooking.
  2. Sprinkle all sides with Kosher salt.
  3. Spread the crushed peppercorns evenly onto a plate and begin to press the fillets into the pepper, coating both sides.
  4. Melt butter and olive oil in a skillet over high heat. When the butter and oil begin to turn golden, carefully place the steaks in the hot skillet.
  5. To get a medium-rare steak, cook for 4 minutes on each side.
  6. Transfer the steaks to a plate and loosely tent with foil, allowing to rest.
  7. Drain any excess fat from the skillet, without scraping away any cooked bits.
  8. Remove skillet from burner and add 1/3 cup Cognac to it. Carefully ignite the alcohol with a long match or lighter stick.
  9. Gently swirl the skillet until the flame dies.
  10. Return the skillet to the stove, turn the heat to medium and pour in the cream.
  11. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, about 5 minutes. Add a teaspoon of Cognac and season with salt to taste.
  12. Transfer the steaks and all its juices back to the skillet.
  13. Spoon the sauce over the steaks to coat them.
  14. Serve immediately, using any extra sauce over the top, if desired.

Recipe Notes

Adjust cook time for desired doneness of your steak.
Remove the pan from the heat source before adding the alcohol and use extreme caution when igniting.