Description
A gourmet steak au poivre recipe featuring perfectly seared steak and a rich creamy cognac sauce, perfect for special occasions or a cozy dinner.
Ingredients
Scale
- 2 (8-ounce) ribeye steaks (or your favorite cut)
- 2 tablespoons whole black peppercorns
- Salt, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/2 cup cognac
- 1 cup heavy cream
Instructions
- Start by seasoning the ribeye steaks generously with salt. Crush the black peppercorns slightly and then press them into both sides of the steaks.
- Add the olive oil to a large skillet over medium-high heat. Once hot, place the steaks in the skillet. Cook for about 4-5 minutes on one side until browned, then flip and cook for an additional 4-5 minutes for medium-rare.
- Transfer the cooked steaks to a plate, cover, and let them rest.
- In the same skillet, add the butter and minced shallot. Sauté for about 2 minutes until the shallot is soft.
- Carefully pour in the cognac and allow it to simmer for a few minutes until it reduces by half.
- Stir in the heavy cream and cook for another 3-5 minutes, letting the sauce thicken.
- Slice the steaks and lay them on plates. Drizzle the creamy cognac sauce generously over the top.
Notes
For best results, let steaks sit at room temperature for 30 minutes before cooking. Don’t rush the cream sauce; it needs time to thicken.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
Keywords: steak au poivre, creamy cognac sauce, gourmet steak, French cuisine, special dinner recipe