What is it about Steak Au Poivre that drives folks to distraction? I really can’t think of a more romantic dish, and when I’m feeling my most loving, I pull this one out of my arsenal. My recipe calls for a Porterhouse cut (or a T-bone steak). I’ve been told that it is a bit decadent for Steak au Poivre… but I think my honey is worth it. 🙂
Now, this recipe is a little on the advanced side, because it involves flambeing the Cognac in the dish. If you are too scared to start a controlled fire in your kitchen, just cook the cognac for a minute longer.
- Prep Time: 5 – 10 minutes
- Cook Time: 15 – 20 minutes
- Total Time: 20 – 30 minutes
- spice grinder
- paper towels
- wooden spatula or tongs
- large skillet
- *long kitchen matches (if you are using an electric range)
- plate covered with aluminum foil
1 tbsp of tri-colored peppercorns (Black Tellicherry Peppercorns, White Peppercorns, Green Peppercorns – but a mixture including Pink Peppercorns is fine, too)
1 well-marbled Porterhouse/T-bone steak – room temperature
2 tbsp salted butter
1 tbsp olive oil
1 medium-sized shallot, roughly chopped
1/4 cup cognac
1/2 cup beef stock
1/4 cup heavy cream
1/2 tsp of Kosher salt
parsley for garnish (optional)
- Place 1 tbsp of peppercorns into a spice grinder, and lightly (LIGHTLY!) pulse a spice grinder to crack peppercorns.
- Pat steak dry using paper towels and coat both sides of the steak with your crushed peppercorns and 1/2 tsp Kosher salt.
- Let steak rest on a plate while you heat 1 tbsp of salted butter over medium-high heat until the butter is very hot (do not allow butter to smoke).
- Add steak to the pan and cook until seared on both sides (about 4 -5 minutes for medium rare, 6 – 7 minutes for medium, and 8 – 10 minutes for well-done).
- While steak is cooking, wash your plate and set aside for the steak.
- When steak is finished searing, place steak on the plate and cover with aluminum foil.
- Melt remaining tbsp of butter and cook shallots until they are soft and translucent (but not brown).
- Add cognac, and gently (GENTLY!) tip your pan over the flame until the cognac ignites. (If you are using an electric range, light the cognac on fire using a long kitchen match. Or if you are too afraid, let the cognac come to a boil.)
- Once flame is gone, or the cognac is boiling, start scraping up the brown bits from the pan, and then add 1/2 cup beef stock.
- Bring liquids to a boil, and reduce liquids for about 2 minutes.
- Add in 1/4 heavy cream and boil until sauce thickens (about 3 minutes).
- Pour the sauce over the steak, and serve immediately.