I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Steak Au Poivre
...in your mind.
Steak Au Poivre

Steak Au Poivre

Is this the most sophisticated steak au poivre - probably not. Will you be happy you made it? Oh hell yes.

Serves 2

Ingredients

  • Two 6 ounce steaks, or 1 larger one
  • Neutral oil
  • Kosher salt
  • 2 tablespoons coarse ground black peppercorns
  • 2 tablespoons butter
  • 1/3 cup cognac or brandy
  • 1/3 cup heavy cream
  • 1 tablespoon English mustard
  • 1/4 teaspoon dried thyme

Directions

  1. Lightly oil steaks, season well with kosher salt, then coat steaks with pepper
  2. Season steak well with salt, and then the pepper pushing the peppercorns into the steaks to help stick
  3. Melt the butter with a tablespoon of oil in a skillet over medium-high heat, and add the steak(s)
  4. Cook, turning often while basting with the butter and remove at your desired temp (about 130 for medium rare) put on a plate and tent loosely with foil
  5. Remove most of the grease, reduce heat to medium, pour in the brandy and off the heat use a match to light the brandy-careful cuz it'll flame
  6. When the it goes out add the cream, mustard and thyme
  7. Bring to a low simmer, and cook stirring often until it thickens - 3-4 minutes
  8. Slice steak and serve with
Steak Au Poivre

Steak Au Poivre

Is this the most sophisticated steak au poivre - probably not. Will you be happy you made it? Oh hell yes.

Serves 2

Ingredients

  • Two 6 ounce steaks, or 1 larger one
  • Neutral oil
  • Kosher salt
  • 2 tablespoons coarse ground black peppercorns
  • 2 tablespoons butter
  • 1/3 cup cognac or brandy
  • 1/3 cup heavy cream
  • 1 tablespoon English mustard
  • 1/4 teaspoon dried thyme

Directions

  1. Lightly oil steaks, season well with kosher salt, then coat steaks with pepper
  2. Season steak well with salt, and then the pepper pushing the peppercorns into the steaks to help stick
  3. Melt the butter with a tablespoon of oil in a skillet over medium-high heat, and add the steak(s)
  4. Cook, turning often while basting with the butter and remove at your desired temp (about 130 for medium rare) put on a plate and tent loosely with foil
  5. Remove most of the grease, reduce heat to medium, pour in the brandy and off the heat use a match to light the brandy-careful cuz it'll flame
  6. When the it goes out add the cream, mustard and thyme
  7. Bring to a low simmer, and cook stirring often until it thickens - 3-4 minutes
  8. Slice steak and serve with