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.
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.
