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Steak au Poivre

Steak au Poivre

Steak au Poivre

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. 

Serves 4


  • 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


  1. Remove steaks from refrigerator 30 minutes before cooking. Sprinkle with salt and set aside
  2. 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.
  3. 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.
  4. Turn off heat and remove pan from burner. Pour off excess fat leaving all cooked bits. REMOVE FROM HEAT.
  5. 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.
  6. Correct seasoning with additional salt if necessary and pour over steaks to serve.
  7. Garnish with some seasoned fries.


This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.

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