Classic Steak Au Poivre
A mouthwatering steak dish with a bold peppery crust and a luscious cognac cream sauce, perfect for impressing guests or treating yourself.
Ingredients
Main ingredients
- 2 pieces Ribeye steaks, about 1 inch thick
- to taste Kosher salt to season
- to taste Black pepper, freshly cracked to generously coat
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 small Shallot, minced
- 2 cloves Garlic, minced
- 1/2 cup Cognac
- 1 cup Heavy cream
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Let the steaks sit at room temperature for about 30 minutes. Rub both sides generously with kosher salt and freshly cracked black pepper.
Cooking
- Heat a large skillet or frying pan over medium-high heat. Add the olive oil and two tablespoons of butter. Once the butter begins to foam, add the steaks. Sear for about 4-5 minutes on each side for medium-rare.
- Transfer the steaks to a platter and cover them loosely with foil to rest.
- In the same skillet, reduce the heat to medium and add the minced shallots and garlic. Sauté for about two minutes until fragrant.
- Carefully add the cognac and scrape the brown bits from the bottom of the pan.
- Pour in the heavy cream and let the sauce simmer for about 5-7 minutes or until it thickens.
- Slice the rested steak and drizzle the creamy cognac sauce over the top. Garnish with fresh parsley.
Notes
Choose the right cut of steak and feel free to substitute cognac with brandy or red wine if needed. Pair with roasted vegetables or a fresh salad.