RECIPE INGREDIENTS
- 2 steaks, 150-180g (5.3 - 6.3 oz) each and 3 cm (1 ¼ inch) thick
- 3 tbsp of crushed black pepper
- 4 tbsp of Cognac
- 20g (1 tbsp + 1 tsp) butter
- 3 tbsp of grape seed oil
- 200 ml (3/4 cup + 1 tbsp) fresh cream
- salt, as needed, to taste
RECIPE / ONE REALIZATION
Steak au Poivre
The following recipe is adapted from the Larousse Cuisine website. The dish as prepared here is often served in French bistros.
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- Servings
- 2
- Preparation
- 10 min
- Cooking
- 6 min
- Total
- 16 min
METHOD
- 01
First, salt the steaks on each side. Then, place the crushed peppercorns on a plate and lightly press each steak side, making sure that the peppercorns have adhered to the surface.
- 02
Heat butter and oil in a frying pan and sear the steaks on both sides. Once they're the desired doneness, remove from the pan.
- 03
Shortly sauté the remaining peppercorns, then add the Cognac to deglaze. Pour in the cream, and with a wooden spatula, scrape the bottom to collect all the remaining food particles and to incorporate the cream with the cooking juices.
- 04
Bring the sauce to a boil until it thickens, then immediately pour it over the steaks.
USEFUL NOTES
What to pay attention to
MEAT OPTIONS
In addition to beef, pork, chicken, and tuna can also be prepared this way.
METHOD
Some chefs like to prepare the meat in advance and leave it to sit in the refrigerator for a couple of hours to develop flavor. To help peppercorns adhere better, if needed, coat the steaks with butter or oil. Before serving, rest the meat for a few minutes.
SERVING
A side dish of green peas or mushrooms can substitute the standard potato option.
COGNAC SUBSTITUTES
When needed or desired, Cognac can be replaced with other types of brandy or bourbon.