Classic French Steak au Poivre
A classic French steak au poivre features a robust pepper crust and a rich, creamy cognac sauce.
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Instructions
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Preheat the oven to 450 F and let the steaks sit at room temperature for 30 minutes.
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Crush peppercorns and transfer them to a plate; season the steaks with salt, then press into the peppercorns to coat both sides.
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Heat an oven-safe pan over medium-high heat, add oil and 2 tablespoons butter, then brown the steaks for 2 minutes per side.
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Transfer the pan to the oven and cook for 4 to 5 minutes.
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Remove the pan, transfer the steaks to a foil-tented plate, and let them rest for 5 to 6 minutes.
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Pour out all but 1 tablespoon of fat from the pan. Add cognac and scrape the pan's flavorful bits.
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Stir in the cream. Bring the sauce to a boil over medium-high heat, then reduce to a simmer and cook for 5 to 6 minutes until halved.
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Stir in the remaining 2 tablespoons butter and season with salt. Serve the sauce over the steaks immediately.