Steak au Poivre

Total Time:
53 min
Prep:
8 min
Inactive:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream
Directions
Watch how to make this recipe

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.8 274
DELICIOUS! So easy and quick too. We used NY Strips and Brandy  due to budget restraints, but it was still one of the best dinners ever. I was looking forward to lighting the brandy but, I turned off the heat, poured in the brandy and by the time I could get the match lit it had already reduced itself and there was no alcohol to burn off. I'm guessing its because of my heavy duty stainless steel pan with the copper lining - it really holds the heat. This one goes in my 'keeper' file. Thanks for a great recipe.  item not reviewed by moderator and published
I agree with the comments others have written.  This is the best Steak au Poivre I've ever had.  My boyfriend made for me for Valentine's Day and it was outstanding.  We followed the recipe exactly and wouldn't change a thing.  What I liked is it didn't have as strong of a Cognac flavor as other versions of Steak au Poivre I've had.  It was just perfect.  I think we needed to cook the sauce a little longer next time.  Ours was a bit too loose but the flavor was outstanding.  Also, this was very easy to make and yet it looks and tastes very special.  Can't wait to have this again soon. item not reviewed by moderator and published
This is is the best Steak I have ever made. Alton Brown is one of my favorite on Food Network. Tell you exactly how to make it perfect. Follow his instructions and he will make you look like a pro! item not reviewed by moderator and published
It wasn't a big hit with my sons and myself. I think it was a little too peppery for us but my husband loved it and that's the main thing. item not reviewed by moderator and published
Ahhh-mazing!!!! Really, if I was on death row, this would be my pick. With a crispy baked potato, suateed greens, and a good bourbon. Nothing beats it. item not reviewed by moderator and published
Like the rest of you, I modified this recipe too. I mean why review the recipe as written when you can judge it based on your own changes, right? I replaced the beef with tofu, the cognac with redbull and left the peppercorns out altogether. Instead of butter and olive oil I used vegan bacon fat (banana oil), and replaced the salt with gluten free flour. The heavy cream was replaced with skim soy milk (actually just the water off the block of tofu). It tasted just like a tennis shoe. item not reviewed by moderator and published
Made this the other day for my roommates and I and it was a complete hit! (Often not the case when cooking for 5 people!) It compared favorably to the steak au poivre that I used to eat when I lived in France. I used 3 month old red wine that had been sitting in the back of the fridge for a while as it was the only comparable thing that we had on hand- it came out great, but would not ignite. Trying it again tonight with cognac- glad I read the reviews about the flames first! item not reviewed by moderator and published
awesome Alton! i added onions & mushrooms sauteed in coconut oil and dried tarragon to the top of the steaks before spooning the sauce over the steaks. thanks to prior reviews i lit the brandy (didn't have cognac) on my back concrete porch which produced 2 foot high flames that completely freaked out the dogs ;) item not reviewed by moderator and published
Modified this dish to make a chateaubriand served with fois grois on top. delicious ! Oh and I smoked the meat after searing on mesquite. item not reviewed by moderator and published
So delicious! Went easy on the peppercorns and cooked for 4 minutes on each side - a wonderful medium rare! item not reviewed by moderator and published
Amazing steak, hubby made it for valentine's night dinner. I can't wait for him to cook it again. item not reviewed by moderator and published
So tasty! I love this sauce. I put it on all different cuts of steak. item not reviewed by moderator and published
DELICIOUS!!! Made this for my husbands birthday and it was a BIG hit all around! Be careful with the flaming Cognac! I nearly burnt the house down…extremely huge flame that scared us to death! I think the key is to wait a minute or two before you ignite the pan. item not reviewed by moderator and published
Saw the episode where he literaly tossed it together in minutes. I had everything already and never looked up the recipe...just recalled his instructions. It came out great! Now I re-read the recipe and will follow more closely to see how it compares w=to what I did (mI had more brandy and less cream). item not reviewed by moderator and published
Since when does au poivre have heavy cream? Blech. item not reviewed by moderator and published
the kids were asking for me to make it again before they were even done eating! loved it! item not reviewed by moderator and published
I made the steak au poivre for my husband and the same recipe but with wild Atlantic salmon for me. Mine was tasty and my husband devoured his. The sauce was incredible. Probably not the best idea on my part to cook the steak and subsequently flambé the sauce in the same cast iron skillet that we cook sausage and bacon in. It was a huge and intense fire, that almost melted the microwave. The All-Clad skillet I cooked the fish in worked wonderfully through. Overall, a great meal and I plan to make it for guests in the future! Thanks Alton! item not reviewed by moderator and published
So great. I have made this a couple times now and the leftovers make the best sandwiches!! Easy and the steaks came out perfectly cooked. love all the pepper this review is making me hungry! item not reviewed by moderator and published
Fantastic!!! I made this twice in one week it was so yummy! I used Brandy the first time and it was awesome and cognac the second time and again amazing. I also used a mixture of black, white, green and pink peppercorns. My guests and children loved it! item not reviewed by moderator and published
Very good and easy to make item not reviewed by moderator and published
Great and easy recipe to follow. The only mistake that I made was over salting the sauce. Be careful what you choose to cook with when tasking a finishing sauce (I was drinking a bloody mary, otherwise - AB has another hit in my book! item not reviewed by moderator and published
Made this tonight and used Brandy instead of cognac Absolutely fantastic. Tender and delicious. Can't wait to make this again! item not reviewed by moderator and published
This was without a doubt on of the best steaks I've ever made!! I'd never used crushed Peppercorns before so It thought about using just pepper, but that was the key ingredient! Made the steak crunchy in addition to flavorful! I'll be making this one again, and again and again! Thanks Alton! item not reviewed by moderator and published
Made this for Christmas eve. It was easy and fantastic. item not reviewed by moderator and published
This recipe is AMAZING! I made it with Emeril's Herbed Frites and it was delicious! The meal was so flavorful and full of depth! Thanks Alton! item not reviewed by moderator and published
My family begs me to make this. It is heavenly. If you don't have Cognac, Brandy works great! I serve with garlic mashed potatoes and brussel sprouts with wild mushrooms and shallots. My go to special dinner... item not reviewed by moderator and published
Fantastic Alton. i didn't have any cognac, so I used vodka, a much more stakey flavour than I expected. five stars. item not reviewed by moderator and published
This recipe was delicious and easy! item not reviewed by moderator and published
It was soooooo good! Excellent recipe! item not reviewed by moderator and published
This is the second time I have made this sauce for steaks and both times it was that one thing that made the meal remarkable. item not reviewed by moderator and published
Non-alcoholic version: instead of the cognac, I used watered down Worcestershire Sauce. item not reviewed by moderator and published
As always Alton presented a detailed, almost foolproof recipe. I used a 2 1/2" thick boneless rib eye. With a steak this thick at room temp. the guidelines for final steak doneness were going to be a bit off... I know Alton is a big fan of the Thermoworks digital thermometers and was surprised that he diid not give us an internal temp. Having gone TOO far with my recent cast iron pan cooked steaks I used Alton's medium heat on a glass top electric and cooked the steaks about 5 mins. a side to an internal temp. of 110F taken dead center. Once tented and rested, I was amazed that the carry over cooking went to 125F... or rare. After slicing it was rare to medium rare and delicious. Thanks Alton! item not reviewed by moderator and published
Outanding. I of course had to tweak it a little. I wrapped the tenderloin in bacon, seared the steaks on high heat and then transfered them to the oven to finish up. Add a little sautéed mushrooms and onions, finely chopped, to the sauce and it was magnificent! item not reviewed by moderator and published
This just didn't really excite us. I used whiskey, maybe that's why. the steak was quite good, but I couldn't get excited about the sauce. item not reviewed by moderator and published
Just finished dinner and my 3rd time in 2 months with this meal. My husband and I LOVE this! I used 1 1/2" filets and the 4 minutes per side is perfect for medium medium rare. I didn't change a thing the first two times, but had to substitute sherry for the cognac this time, and I wasn't disappointed. I love pepper, and even though it seems like a lot, they aren't all that hot for someone that isn't crazy for pepper so I definitely suggest to everyone....follow this recipe exactly, you will love it. Sauce is sooooo good, easy and quick, just make sure it's off the fire when you light. Served it with roasted asparagus, sprinkled of shredded parmesan and a nice Cabernet. Enjoy! item not reviewed by moderator and published
Just finished and this was wonderful. My husband, who adds BBQ sauce or worchestershire sauce to everything didnt get up to get either! We used fillet mignon. The only change i made was a suggestion from the test kitchen of Cooks Illustrated. Instead of peppering both sides, i peppered only one side and cooked the peppered side first. Some recipes for au poivre i have tried have been too overpowering with pepper, so i think this only doing one side is better. I like this one more than Ina's recipe as i prefer a cream-based sauce. Yum! This will become a regular as well as something for company. item not reviewed by moderator and published
Not difficult and a great recipe. Only change I have ever made was to just sear the steaks and then finish them in an oven at 400F with a timer thermometer inserted into one of them. When it beeps at 130F I take them out and finish the recipe as it says. Perfect medium rare steak everytime. Thanks Alton! item not reviewed by moderator and published
It was amazing.... Have made it three times since seeing it on tv at thanksgiving. Not that difficult, and tastes delicious item not reviewed by moderator and published
First review that I've ever written on food network, but had to for this recipe. What a sauce!! So easy to do...Did I mention, What a sauce!!?? item not reviewed by moderator and published
AB is my hero... mainly because of this recipe. This is my go-to 'fancy' dish. The first time I did it I blew the mini blinds out the windows (they were hanging down in front of an open, screen-less window. That was so cool! It wow-ed my guests for sure. But even more so when they were eating it. I didn't have peppercorn sos I used Montreal Steak Seasoning (I know I know how lame, but it's my favorite steak seasonings. And the Montreal adds a litte more zest to the sauce too. I always serve this with mashed potatoes and a spring mix salad with feta, chopped pears, candied walnuts, and a homemade balsamic vinegarette. The crowd always cheers, MORE PLEASE! that is after they're done eating because nobody talks as they eat this. It's simply too good to be interrupted by chatter as you eat this. item not reviewed by moderator and published
This is a quick, easy, and delicious recipe for a weeknight meal. Just make sure that your kitchen is well ventilated - the pepper can get smoky. item not reviewed by moderator and published
Good Recipe item not reviewed by moderator and published
Excellent recipe! We did it with steak last week, and pork loin this week. We used green peppercorns, which were surprisingly hard to find, so we got plenty for future use. Definitely a keeper! item not reviewed by moderator and published
I WATCHED ONE OF ALTON'S SHOWS WHEN HE WAS MAKING THIS AND JUST HAD TO GIVE IT A TRY...SOOO EASY AND ABSOLUTELY ONE OF THE BEST STEAKS YOU'LL EVER TASTE! IT CAN BE MADE USING BRANDY, TOO! THANKS!! item not reviewed by moderator and published
For an added peppercorn zest add pink peppercorns at the very end. item not reviewed by moderator and published
I haven't made this receipe yet and I have a question - Believe it or not, I've been a vegetarian most of my life, but I want to try this recipe for someone special. Can I get away with reducing the cognac on the stove rather than using the flambe? Is the dish as good? item not reviewed by moderator and published
Good recipe AB!! I changed it up just a little and it came out awesome. Just added some fresh parsley at the end to the sauce as well as some green peppercorns. Yummy!! Easy recipe, and tastes great. item not reviewed by moderator and published
Big Fan of AB. tried many of his recipe. This one is by far the best. The creme brulee recipe is a great way to finish the heavy cream from costco. I have made this about 10 times by now. It has been great everytime. My only problem is now the dinner guests always ask if I am going to make steak au poivre Hey Si Fu AB, when are we going to get some new good eats episode? item not reviewed by moderator and published
This was so good! Very easy. I didn't have cognac, so we used whiskey and it turned out great! Served it with Altons garlic mashed potoates. item not reviewed by moderator and published
PERFECT. Oh man I dream about this dish nights, months after I make it. I wish I didn't like to grill so much so I could pan sear and create this wonderful dish. Tenderloin heaven. Thank you Alton. item not reviewed by moderator and published
HELLA DELICIOUS! Seriously the best steak I've ever eaten. I also love how simple it is to make. Lighting it up was a whole lot of fun and made me feel like a true chef ; This is now my go-to recipe for steak! item not reviewed by moderator and published
I love love love this recipe. This is the only review I have ever written. Confession - I loved it so much, I made it two nights in a row. I used regular brandy (not cognac quality, crate and barrel pepper blend (mix of whole black, white, green, and pink peppercorns and jamaica pepper, which I put in a ziplock and smashed with a hammer. The second night I did not light the pan on fire (truth be told it frightened me the first time, set off the fire alarm and traumatized the dog. I did not notice a difference in the quality of the sauce. I did add about a half teaspoon of cornstarch at the end to thicken the sauce. I love pepper. I love au poivre sauce (only other place I have had it is Morton's Steakhouse and I love AB! Thank you for a tremendous recipe. item not reviewed by moderator and published
Alright already, 223 reviews now, but I jusy had to thank AB for the easiest version of a wonderful classic recipe. He's so good at that! Followed the entire thing to the letter...A P H R O D I S I A C A L. item not reviewed by moderator and published
Simple and incredibly delicious! Very quick and easy to prepare, although I skipped the flaming part and just let it boil down for a minute or two. I used 1/2 & 1/2 with some butter since I didn't have heavy cream on hand. It turned out perfectly. I cannot wait to have it again. item not reviewed by moderator and published
It was simple and delicious. My husband is typically a diehard grill guy when it comes to steak. But with freezing rain he finally let me cook a steak indoors. The steak was GREAT! The next time I made it I lightly coated the steaks with dijon mustard. It helped the pepper stick and added a great level of flavor. This is definitely going into our dinner rotation. item not reviewed by moderator and published
By far -- The Best Steak au Poivre!!! Alton -- You are our hero ;-). My husband has been cooking this dish for a couple of years and we are always coming back to your recipe. Thank you for sharing!! item not reviewed by moderator and published
Not a true au poivre but still delicious. I used delmonicos, 4 minutes on each side was perfect for medium/rare. I added shallots to the cream to add another flavor dimension. Be careful of the flame! I laugh now but i could have seriously done some damage. item not reviewed by moderator and published
Whenever I think beef, this dish comes to mind. I have made this dozens of times and every time followed the recipe exactly; always delicious. Simple, quick, and doesn't require a plethora of ingredients. This is sure to impress anyone with it's simplicity and elegance. item not reviewed by moderator and published
One of the best beef dishes I have ever eaten! I sauteed minced shallots in the pan juices before adding the Cognac to add a touch of sweetness. Also added green peppercorns just before whisking the cream. Perfection! item not reviewed by moderator and published
Be very, very careful when lighting the cognac. The flames are HUGE (3-4 feet high), burn blue-hot and can easily get sucked into your vent hood. I almost burned my house down this way. Do you really need to light it? I'm guessing the alcohol will boil off just fine without the added fireworks. item not reviewed by moderator and published
Just awesome. item not reviewed by moderator and published
My father-in-law made this for us when we went to his beach house this summer. After a day of fishing (and a little beer drinking), I thought this recipe topped my all time favorite steak list. I wanted to try it myself and see if it was as good the second time around. I tried it myself last night and it was just as great! I wouldn't change a thing to this recipe-AWESOME!!!!!!! item not reviewed by moderator and published
This recipe is excellent and easy to make. I also make it with NY strips. item not reviewed by moderator and published
Wow, this is my new favorite! My only suggestion would be to not use butter and olive oil. We were in smoke city after about 3 minutes into the first side of the steak. I've seen in other 'au poivre' recipes to use vegetable oil, which does have a higher smoke point. I ended up needing to finish the steak in the oven and then finish the sauce once it came out. The sauce was amazing and the meal was fabulous! the flavors - YUM! don't skimp - use REAL HEAVY CREAM in the end, it's worth it!!! item not reviewed by moderator and published
Excellent flavor, I added fresh mushrooms at the beginning and a little fresh Thyme too... Outstanding. Everyone loved it. item not reviewed by moderator and published
Loved the recipe and so did all of my guests. I will be using it again for sure. item not reviewed by moderator and published
Very good sauce. I prefer it over A1. This recipe is a great alternative to just plain old steak. I have not tried this with filet mingon. However, it still works great with T-bone, porterhouse, and new york strip steaks. item not reviewed by moderator and published
Amazing! I made this for for a wine tasting party of Amarone wines and what an incredible match. I sliced the steak thin, put a slice on a bagette round and topped with the cream sauce. Everyone loved it. I'm going to serve it for a dinner with frieds and might cut down the pepper a touch as I can see how it might overpower. item not reviewed by moderator and published
Pretty easy and very very good. item not reviewed by moderator and published
I picked up some filet mignon today and decided to see what my friends on the Food Channel have to say about its preparation. I chose to use Alton Brown's recipe. It was so incredibly simple to follow. I was rewarded with one of the most delicious steaks I've ever had. Certainly equal to (or better than) the steaks I've tasted in some of the best restaurants here in Vegas, my home town. My only deviation was to omit the cognac flambe Alton suggests. I removed the oil from the searing of the meat, added the cream and when thickened added a tablespoon of brandy. Wonderful! Thanks Alton, you're a gem (as is your recipe for Steak au Poivre). item not reviewed by moderator and published
I have made this steak atlest 30 times everyone that comes over ask me to make for them. It is wonderful the way it is but I have grilled the steak first a few times and I have used Ribeye in place of filets a few times, but I always put one in the pan after it comes of the grill to get that pepper crust that helps make the sauce. Perfect every time but I am getting tired of buying all that steak for my friends thay may have to start bringing ther own. item not reviewed by moderator and published
I've tried many different versions of this dish and this is not only the easiest, but also the best. I used 6 oz fillets from Whole Foods. It wasn't more than $25 total and my husband and I ooohed and aaahed over ever bite. Because it's so rich, the 6 oz was perfect. I will definately be using this to impress my friends and maybe even get a raise! :-) Thank you Alton! item not reviewed by moderator and published
This is probably the single best thing I have ever cooked. I followed the instructions almost exactly (I forgot to put the crushed peppercorns on at first but it seemed to work ok applying them post sear. Everyone loved this dish. item not reviewed by moderator and published
I never make steak at home because I don't want to ruin a good cut of meat, but I tried this recipe because it sounded pretty fool proof. And it was! So delicious, the day after serving it my husband asked how I could possibly top that dinner. I goofed and bought coffee cream instead of heavy, and it still thickened very nicely. I used brandy instead of cognac for 1/3 the cost - terrific! My only fault was salting the meat too heavily before cooking it. Otherwise, fantastic! I can hardly wait to have this again! item not reviewed by moderator and published
Great recipe. The sauce gets muted by bacon wraps on the filets, though. Keep meat unadulterated for best results. item not reviewed by moderator and published
My family requests this receipe for every special occasion. Steak, booze and fire, it doesn't get any better! item not reviewed by moderator and published
My son made this as a 61st birthday present for me and I immediately went out and bought another tenderloin from Costco as Alton had directed. I cannot tell you how many times we have made this and all the other recipes from the show on Tenderloin including the Chateaubriand and the other roast as well as the Philly cheese steaks. Absolutely delicious! We, too, used sauteed mushrooms to complement the filets, and we are hooked! TO DIE FOR! item not reviewed by moderator and published
Cream, steak, booze...what's not to like? If you don't like it, then you either did something wrong or there is something wrong with you ;) Alton does not disappoint! item not reviewed by moderator and published
I followed this recipe to the letter, but had to substitute bourbon for the Cognac. Best beef I have ever tasted. Alton rocks! item not reviewed by moderator and published
If you still cook with a grill after this you should leave the kitchen. (Even if you dad has perfected it.) item not reviewed by moderator and published
I made this recipe 5 times excellent every time. One of my families favorites. item not reviewed by moderator and published
I thought the steaks and the sauce were absolutely delicious. Even though this recipe is perfect as is, I did make an addition. I love mushrooms so I sauteed sliced mushrooms and added them to the sauce once it was cooked, which made it even better. item not reviewed by moderator and published
Simple and delicious. We ignited the pan outdoors. It only took a few minutes for the alcohol to burn off. My husband did not care for the "alcohol" taste in the sauce. However, I found the sauce tempered the pepper a bit, but did not overpower the flavor of the steak. A beautiful combination of flavors. item not reviewed by moderator and published
Without a doubt, the BEST meal I've EVER eaten!! I didnt folllow the recipe to the letter ( I dont like using any form of alcohol in my cooking. Just dont like the flavor.) . Didnt have Filet Mignon, used plain old chuck steak. After simmering the meat in the sauce, it was SO tender with the most amazing flavor! My fiancee likes pepper as much as I do so I decided to cook this for her. She was ecstatic!! My 17 year old son has asked me to teach him how to make it! I would add 3 more stars to my rating if I could!! THANK YOU Alton Brown!!! item not reviewed by moderator and published
I will never put another steak on a grill! Cooking the steak with this technique is by far the best way. My family groaned through the meal! Thank you, Alton! item not reviewed by moderator and published
As usual with Alton's recipes, this is both simple and delicious. It also is flexible enough for alterations. One thing that I've found works better with this dish is to sear the meat for 2-3 minutes on each side and then finish it by putting the pan in a 375 oven (3 minutes for rare, 5 minutes for medium rare, 7+ for medium-to well). This prevents the contents of the pan from burning if you are cooking longer than rare. Also, I would offer the following pointers. Do you use a good brandy (preferably cognac), but be very careful. Don't underestimate the size of the flame. If you don't have enough space over your range to accomodate a high flame, you can wrap your arm and hand in a damp towel, and then light the pan while holding (this is very dangerous, so only try it if you are comfortable). Otherwise, you can also burn off the alcohol by simmering it; it takes much longer, but the effect is the same. Finally, I prefer NY Strip/Shell to the tenderloin because it has a little more flavor. It also provides a better portion for a hungry individual. Furthermore, saute some mushrooms and shallots in a separate pan and then poor into the sauce at the very end to really add some flavor. item not reviewed by moderator and published
Brought home some fillets from the grocery the other day, realized I had cream in the fridge so decided to try this recipe. It was AWESOME! Didn't use cognac as I had some good Don Pedro brandy on the shelf and it was amazing. My wife, a non-steak eater loved it. Licked her plate clean of the sauce! So don't have to splurge on the cognac if you have a good brandy available. item not reviewed by moderator and published
This recipe was pretty easy to make, although I found my steak was only rare (instead of medium rare) after only 4 minutes per side. The pepper flavor was really intense but in a good way. When I lit the Cognac, the flames initially jumped up a good 5 or 6 feet, so it was a good thing I had high ceilings. Definitely keep the unitasker around just in case. After a second or two they were only a few inches high, and it was smooth sailing after that. item not reviewed by moderator and published
The key was putting the filets back on skillet with the sauce for a few minutes and turning them a few times over low heat. Take any of the juices collected while the filets were resting and add that back to the sauce too. item not reviewed by moderator and published
I am a steak connoisseur of many years. I don't usually eat filet because, for me, they are too small. I usually eat ribeyes and sometimes sirloin, but I'm very picky. I decided to try this recipe because I love alton browns cooking. Everything I've tried of his has been great. This recipe, outstanding! Great blend of flavors, spicy, very tender meat. Loved it! Keep up the good work. item not reviewed by moderator and published
I LOVE Alton BUT -Did not realize how overpowering the pepper would be -The sauce does come out very thin -4 min. a side and my steaks were very rare I followed this recipe TO A TEE. My final thought is "Why mess with lovely steak? From now on it will be GRILLED ONLY! (Which my Dad does to perfection!) item not reviewed by moderator and published
then you probably won't like this very much. item not reviewed by moderator and published
This is the very best steak au poivre I've ever made. The only alteration I made was to add some chopped shallots to the pan drippings before the cognac. It was so very, very good!! item not reviewed by moderator and published
No kidding! My wife watched me prepare this recipe and was really worried about all the pepper. In the end, we both thought it was delisious. The meat was perfectly cooked and the sauce added a great flavor that worked well with the pepper. BTW... I took my pan outside to light the Cognac. All in all, this is a great recipe and I plan to do it again. Thanks Alton. item not reviewed by moderator and published
Perfectly medium rare. Delicious sauce. Cool flame (what guy doesn't like fire?) This will impress guests, friends, and family alike. Wow. Even though it is covered in peppercorns, the sauce takes the bite out of all the pepper and leaves robust flavor. Highly recommend this. Thanks, Alton! item not reviewed by moderator and published
Every aspect of this recipe is perfect!! I never thought that I would be able to make this dish but I did, and it was excellent!!! Now, can't wait to make it for guests! Thanks, Alton! item not reviewed by moderator and published
Ive made this recipe several times for my family and I must say it is AMAZING. My wife raves to her friends about this dish. My in-laws think Im a culinary genius. I dont change a thing ever. Thank you Alton, you've yet to let me down item not reviewed by moderator and published
I finally purchased Cognac after wanting to "flambe" something for years..but was too afraid to until now. I found Altons recipe and saw all the good reviews and told myself this is the time to do it. I had purchased a full beef tenderloin the day before Christmas and thought I'd just roast it. But I decided to cut it into thick filets and follow this recipe. What a winner! The only difference was I was a little easy on the peppercorns as I wasn't sure how everyone would handle them. I wish I'd put more on, but still got raves from everyone. I did cook the steaks for 5 minutes per side and they were perfectly med rare. My steaks were about 1 1/2 in to 1 3/4 in thick. It was the best sauce ever!!! item not reviewed by moderator and published
I made this for a birthday dinner and it knocked everyone's socks off! This recipe is well, yum-i-licous. It is easy and fantastic. My steaks were very thick so we put them in the over for a while after they were in the pan and then put them in the sauce. It's great if you put some of the extra sauce on the table for people to add. This is a multiple compliment dish. Try it, you'll love it! item not reviewed by moderator and published
This is a restaurant quality recipe, yet so easy! For years my husband and I have been trying to perfect this recipe! We literally followed every step and were completely thrilled with the delicious and delicate results! Again, from room temp to 4 minutes on each side, I believe was the key to success! I will be serving this to friends this weekend. My new tried and true Steak Au Poivre recipe! Thank you! item not reviewed by moderator and published
just wondering if they offered this on death row could you have them hang the steak to age an extra week or maybe just inject the marinade into a vein item not reviewed by moderator and published
I agree this is correctly made with a rich stock but heavy cream beats using bullion or canned broth. item not reviewed by moderator and published

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