Steak au Poivre

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 teaspoon salt

4 teaspoons fresh coarsely ground black pepper

4 (6-ounce, 3/4-inch thick) tenderloin steaks

1 tablespoon butter

5 tablespoons Cognac

3 teaspoons Dijon mustard

2/3 cup half-and-half or light cream

3 tablespoons brined green peppercorns (drained)


  1. Rub salt and ground black pepper over both sides of the steak.
  2. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
  3. Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
  4. Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
  5. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.