Steak au Poivre

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Tender is the Loin 1

Rated: 5 stars out of 5Rate itRead users' reviews (183)

RECIPE
COMMENTS & REVIEWS(183)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

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

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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

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.

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Comments & Reviews

recipe Steak au Poivre
Trish Bolton, CT 11-02-2009
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Yum-i-licous
Rated: 5 stars out of 5

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!Read more
recipe Steak au Poivre
Shawna Windham, NH 11-02-2009
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Perfect Pink
Rated: 5 stars out of 5

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!Read more
recipe Steak au Poivre
Darlene New York, NY 10-30-2009
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Excellent!
Rated: 5 stars out of 5

I've made this many times and I or my guests never been disappointed. Recently, I learned that Brandy can be substituted for... Cognac. The taste is the exact same, for a much less price. In addition, I don't ignite the alcohol. If you add the Brandy right after you drain the fat, the pan will still be hot enough to deglaze the pan. Read more
recipe Steak au Poivre
Cathy Tallahassee, FL 10-15-2009
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WOW!
Rated: 5 stars out of 5

This dish was so delicious. I have made steak au poivre before, but my family complained because the pepper was too much, but... I got rave reviews this time. The sauce was creamy and delectable. It wasn't hard at all. I definately will make this again. Read more
recipe Steak au Poivre
Ryan Kent, OH 09-19-2009
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best meal of my life
Rated: 5 stars out of 5

This is the greatest meal I've ever had in my life. I'm a college student who has merely dabbled in cooking. If I can make... this to perfection, anyone can. I'm not eloquent enough to do this meal justice, so I will simply repeat myself-this is the greatest meal I have ever had in my life.Read more
recipe Steak au Poivre
Heather millbrae, CA 09-13-2009
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Awesome, or as my husband said "best steak ever"
Rated: 5 stars out of 5

We had this for dinner tonight and all I can say is wow, this is sooooo awesome. Served with mashed potatoes, sauteed... mushrooms (same pan, cooked first) and steamed asparagus, pure heaven. I highly recommend this recipe for anyone looking for a great steak with pepper sauce. Can't wait to make it again. Read more