How To Make Classic Steak au Poivre
Steak au poivre is a classic French-style dish that’s covered with crunchy peppercorns, then seared to perfection, for a delightfully tasteful meal.
Place peppercorns in a clean kitchen towel and smash with a meat mallet, the bottom of a heavy skillet, or use a mortar and pestle until mostly halved or quartered.
Transfer smashed peppercorns to a plate. Season steaks on both sides with salt, then press steaks into crushed peppercorns, turning to coat.
In a large skillet, heat oil over medium heat. Add steak and cook undisturbed until deeply browned. Flip and add butter.
Continue cooking, spooning the butter over the steak, until desired doneness is reached. Transfer steak to a board to let rest. Drain all but 1 tablespoon fat from skillet.
Reduce heat to medium-low and add shallot. Cook, stirring often with a wooden spoon, until softened, about 2 minutes. Remove skillet from heat and add cognac.
Return to medium heat and cook, stirring until mostly reduced. Add garlic and thyme and cook, stirring, until fragrant, 1 minute more.
Slowly stir in cream, taste, and season with salt. Simmer until sauce thickens slightly and coats the back of a spoon. Slice steaks and serve with sauce spooned over.
- Calories: 1415.37kcal
- Fat: 109.80g
- Saturated Fat: 47.38g
- Trans Fat: 5.13g
- Monounsaturated Fat: 49.60g
- Polyunsaturated Fat: 5.69g
- Carbohydrates: 5.84g
- Fiber: 2.16g
- Sugar: 0.23g
- Protein: 93.92g
- Cholesterol: 346.83mg
- Sodium: 1275.33mg
- Calcium: 144.64mg
- Potassium: 1231.99mg
- Iron: 8.56mg
- Vitamin A: 214.83µg
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