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–+ servings

Steak au Poivre Cognac

The quintessential French brasserie steak — a thick fillet or sirloin encrusted in cracked black pepper, seared aggressively in butter, deglazed with Cognac and set alight.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: French
Servings: 2 servings
Calories: 620kcal

Ingredients

  • 2 fillet steaks or sirloin (250g each, 3cm thick)
  • 2 tbsp mixed peppercorns (black, green, white) coarsely cracked
  • 2 tbsp clarified butter
  • 2 tbsp unsalted butter
  • 2 shallots finely diced
  • 60 ml Cognac
  • 150 ml heavy cream
  • 1 tbsp Dijon mustard
  • Salt

Instructions

  • Bring steaks to room temperature. Press cracked peppercorns onto both sides firmly.
  • Season with salt. Heat clarified butter in a heavy pan over high heat until smoking.
  • Sear steaks 3 minutes each side (for medium-rare). Add 1 tbsp butter in last minute, basting constantly.
  • Remove steaks to a warm plate. Rest while making sauce.
  • Reduce heat. Cook shallots in pan 2 minutes. Add Cognac — carefully flambé or simmer 30 seconds.
  • Add cream and Dijon. Stir and reduce 3–4 minutes until coating consistency. Season.
  • Pour sauce over steaks. Serve immediately.

Nutrition

Serving: 1serving | Calories: 620kcal | Protein: 56g | Fat: 38g | Fiber: 1g
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