Strip Steak with Pepper Cream Sauce

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Very simple and very good. The ingredients are expensive though(cognac, green peppercorns. Sauce is very rich and flavorful, looks like swedish meatball sauce when done.

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This was delicious. If you're going to make this, try to be sure you have the critical ingredients. Cognac is expensive but unmatched for this. Substitutions can be made sometimes, but capers are not a good substitute for green peppercorns in brine. Though it may be very good, it's not this recipe. As someone pointed out in an earlier review, don't let the sauce get too thick - it can sneak up on you. Anyway, this cream sauce would be good on any beef, buffalo, etc. and maybe even shoe leather. My husband loved it!

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I decided to skip the strip steak and use petite sirloin (starving college student = cheapskate mine turned sauce turned out a bit to salty because i used plain ol' salted butter but i also substituted vermouth for the cognac and it turned out fine (again im under 21 i used what my parents had

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This recipe is delicious. I never take the time to write reviews but this deserves a moment. The first time that my husband made this for me he used deer steaks. I told him not to be offended because I don't like venison. This recipe was so yummy - I would pay top dollar for it at a restaurant - even using deer meat. I've had it using beef filet mignon as well and same - totally delicious!

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The sauce is to die for! I watched Alton use a similar recipe for the sauce in an episode with filet midnon but I think he omitted the stock in that one. Regardless I add the stock and use it anytime I pan cook steak. I haven't been able to find the green peppercorns with brine but use capers instead. Still Yummy!!!!!! Thomas Dolby.. I mean, Alton Brown has done it again!

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This was very good... the sauce went very well with the steak and over the smashed potatoes i made as a side

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Absolutely wonderful for my first reduction sauce. I love steak au poivre and this was just great!

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Quick and easy to do. Will impress any beef lovers in your friend set.

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HA! What a great recipe. The steaks can actually be cooked any way you prefer. I didn't think there was anything special about that part of the recipe. But the sauce was super. One review indicated that the cognac makes the sauce. That review is correct. The cognac is necessary, otherwise it's just a brown sauce with pepper. This is definitely a "do again" dish.

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I'm right there with one or two of the other reviewers who said they had never done a reduction sauce. This was also my first time cooking with any alcohol except wine. I rarely drink, so I'm very unfamiliar with liquors. I bought the smallest single use bottle of cognac the store had, in case I didn't like the flavor, and so a larger bottle wouldn't go to waste.

We didn't have the green peppercorns in brine or the heavy cream, but we did have a pepper mill and some half&half. Oh yeah, and a can of mushrooms. Brought the broth/stock to a boil, added the coarse ground pepper and 'shrooms, cognac and half&half and let it return to temp, stirring constantly with the whisk. I was amazed how quickly the sauce went from a runny cream to almost too thick. I'll have to take it off the heat while it's still a little runny next time so the carryover heat can continue thickening without overdoing it. However, the flavor of the sauce was amazing. I looked like a star chef to my wife! Thanks to Alton and the Good Eats gang! This one's a hit!