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Steak au poivre is awesome by itself, but when you top it off with a creamy shallot-cognac sauce it becomes magnificent

I was also unable to purchase 2 individual Filet Mignons because they are expensive so I used beef fillet instead.

HOW TO MAKE STEAK AU POIVRE:

Sprinkle steaks with pepper, set aside…..

The correct way would be to “dredge” the steaks in crushed peppercorns

Melt butter and oil in a large skillet over medium-high heat. Add the steaks and sear/brown on both sides, about 5 minutes each side…..

Remove steaks from skillet and set aside.

Add the shallots to the skillet and cook until softened, about 3 minutes…..

Carefully add the cognac/brandy and simmer until reduced by half. Cognac is traditionally and is not available nowadays easily, so I used Brandy instead…..you can also use beef stock if you dont want to use brandy.

Make sure to scrape up all the bits off the bottom of the skillet! Stir in the heavy cream and Dijon mustard…..

Return the steaks to the skillet and cook to desired doneness {125 degrees for Rare or 130 for Medium-Rare}…..

Serve with Pomme Frites {French Fries} and Haricot Verts {French Green Beans}…or asparagus

Notes:

If you do not want to use alcohol, substitute beef stock for the cognac.

Steak au Poivre

Steak au Poivre {aka pepper steak} seared to perfected and topped off with a shallot, mustard, and cognac sauce for the perfect dinner meal!

Course: Main Course Cuisine: French Keyword: steak, filet, shallots, cognac, sauce, cream, recipe, date night

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Servings

2 Servings

Calories

984 kcal

Author

Zeeshan

Ingredients

10 ounce beef filet or NY strip – 2) 5 ounce steak
2 Tablespoons black pepper cracked or crushed
2 Tablespoons olive oil
3 Tablespoons unsalted butter
1/4 cup chopped shallots
1 Tablespoon fresh thyme leaves
1/3 cup cognac or brandy or as a substitute beef stock
1/2 cup heavy cream
1 Tablespoon Dijon mustard

Instructions

Sprinkle steaks with pepper, set aside.
Melt butter and oil in a large skillet over medium-high heat.
Add the steaks and sear/brown on both sides, about 5 minutes each side.
Remove steaks from skillet and set aside.
Add the shallots to the skillet and cook until softened, about 3 minutes.
Carefully add the cognac/brandy and simmer until reduced by half.
Stir in the heavy cream and Dijon mustard. Return the steaks to the skillet and cook to desired doneness.
Serve with Pomme Frites and French Green Beans.

Notes

Rare: 125 degrees
Medium-Rare: 130 degrees

Nutritional Information