Steak au Poivre
Serves 215 mins prep10 mins cook
A show-stopping steak au poivre recipe perfect for Father's Day or date night. The New York strip steak is seasoned and cooked to perfection, complemented by a rich sauce made with cognac, beef broth, heavy cream, and topped with Parmesan.
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What you need
Instructions
1: Trim excess fat off the steak and set aside to render down in the sauce. 2: Season steak heavily with salt and pepper. 3: Heat a skillet to medium-high and add oil. 4: Cook steak for 3 minutes on each side. When there is one minute left, add in butter, garlic, and rosemary. 5: Remove from heat along with the garlic and rosemary. 6: For the sauce, crack the peppercorns or leave them whole. Mince the onion or shallot finely. 7: Tune the pan to medium heat and add in the minced onion and fat caps. 8: Cook for 3 minutes until the fat caps release their oil and the onions are browned. 9: Toss in the peppercorns and toast for 30 seconds. 10: Add in cognac and allow it to cook down, then add beef broth and reduce for a couple of minutes. 11: Toss in Parmesan allowing it to melt, then turn off the heat and add in heavy cream. 12: Serve the sauce over the cooked steak and fries.View original recipe