Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) Recipe

Name: Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup heavy cream; 1 teaspoon beef bouillon; 1/2 tablespoon lemon juice; 1 tablespoon marsala wine or 1 tablespoon madeira wine; 1/4 teaspoon salt (or to taste); 1/4 cup cognac; Steaks; 1 tablespoon olive oil; 2 tablespoons butter; 4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature); 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet); garlic salt, to taste; 1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

Servings: persons

Sauce
1 cup heavy cream
1 teaspoon beef bouillon
1/2 tablespoon lemon juice
1 tablespoon marsala wine or 1 tablespoon madeira wine
1/4 teaspoon salt (or to taste)
1/4 cup cognac
Steaks
1 tablespoon olive oil
2 tablespoons butter
4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
garlic salt, to taste
1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

1
In a saucepan, heat the cream until it reduces by half (20-30 minutes).
2
In a saute pan, heat the oil and butter.
3
Spread crushed peppercorns on a work surface.
4
Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
5
Lay the steaks in the pan.
6
Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
7
Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
8
When the steaks have cooked, remove them from the pan; pour in the brandy.
9
Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
10
Place each steak on a toasted slice of bread and top with sauce.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Sauce, 1 cup heavy cream, 1 teaspoon beef bouillon, 1/2 tablespoon lemon juice, and more.

Yes, Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

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