Classic steak au poivre is a simple dish of seared peppercorn crusted steak with a creamy sauce. In this recipe we use New York steaks and a splash of Cognac for the sauce. A good steak deserves a classic pairing with Bordeaux Red or a good Merlot such as our Carpe Diem Bordeaux Superieur.
- 2 16 oz. New York steaks cut in half to make 8 oz. portions
- Kosher salt
- 2 tablespoons whole peppercorns
- 2 tablespoons butter
- 3 oz. Cognac
- 1 tablespoon shallots, very finely diced
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- Remove steaks from refrigerator 30 minutes before cooking. Sprinkle with salt and set aside
- Crush pepper in a zip lock bag using a meat mallet. Pour on to a piece of parchment paper. Press steaks on to crushed peppercorns onto both sides to coat. Let rest while you prepare pan.
- In a medium pan over medium heat melt butter. When butter is simmering and golden, gently add steaks and cook. For medium rare cook for approximately 4 minutes per side. Remove to serving platter and tent with foil.
- Turn off heat and remove pan from burner. Pour off excess fat leaving all cooked bits. REMOVE FROM HEAT.
- Add Cognac, shallots and Dijon mustard. Gently swirling pan. Carefully place back on low heat so pan does not ignite. Simmer for a few seconds over low heat. Add cream and boil until reduced until thick and creamy. Mixture should coat the back of a spoon.
- Correct seasoning with additional salt if necessary and pour over steaks to serve.
- Garnish with some seasoned fries.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.