Steak au Poivre

1. 1

   Rub salt and ground black pepper over both sides of the steak.

2. 2

   Heat a dry saute pan over high heat.

3. 3

   When pan becomes very hot add butter, let melt, then add steaks.

4. 4

   Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)

5. 5

   Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it.

6. 6

   Flame should burn out after approximately 10 seconds.

7. 7

   (If flame continues to burn, put it out by placing a lid on the pan).

8. 8

   Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.

9. 9

   Reduce heat to low and slowly stir Dijon and half-and-half into the drippings.

10. 10

    Add peppercorns.

11. 11

    Stir and simmer for a couple of minutes until sauce becomes thick.

12. 12

    Place steaks on warmed serving plates.

13. 13

    Pour sauce over steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.