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 (194)

RECIPE
COMMENTS & REVIEWS(194)

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
Colin Streetsboro, OH 02-07-2010
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Very Peppery
Rated: 4 stars out of 5

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.Read more
recipe Steak au Poivre
Christian Short Hills, NJ 01-31-2010
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Geniously simple
Rated: 5 stars out of 5

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.Read more
recipe Steak au Poivre
shawn lacombe, LA 01-31-2010
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Outstanding!!!
Rated: 5 stars out of 5

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.Read more
recipe Steak au Poivre
elizabeth farmers branch, TX 01-25-2010
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sorry, I'm not impressed
Rated: 2 stars out of 5

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!)Read more
recipe Steak au Poivre
Sue Glenwood, IA 01-17-2010
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Unless you REALLY REALLY like pepper....
Rated: 4 stars out of 5

then you probably won't like this very much.
recipe Steak au Poivre
Adriana Bartlett, IL 01-12-2010
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OMG
Rated: 5 stars out of 5

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!!Read more