Steak Au Poivre (Peppered Steaks With Cognac Cream

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions