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Classic Steak Au Poivre with Creamy Cognac Sauce

A French bistro classic featuring pan-seared New York strip steaks coated in a coarse peppercorn crust, served with a luxurious, creamy Cognac and beef broth pan sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American Steakhouse, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Steaks
  • 2 NY Strip Steaks approx 10-12 oz each, 1.5 inches thick
  • 3 tbsp whole peppercorns black, or a blend
  • 1 tbsp high-heat oil like avocado or canola
  • Kosher salt to taste
  • 1 tbsp unsalted butter for basting
The Pan Sauce
  • 1 tbsp unsalted butter for sautéing
  • 1 shallot minced finely
  • 0.33 cup Cognac or good brandy
  • 0.5 cup beef broth
  • 0.5 cup heavy cream
  • 1 tbsp fresh parsley chopped, for garnish
  • salt and pepper to taste for sauce final adjustment

Equipment

  • Stainless steel or cast iron skillet
  • Mortar and pestle or heavy zip-lock bag
  • Meat thermometer
  • Tongs
  • Whisk

Method
 

  1. Pat steaks dry. Crush peppercorns coarsely. Season meat with salt, then press crushed pepper onto both sides.
  2. Heat oil in a large skillet over medium-high heat until smoking. Add steaks.
  3. Sear for 4-5 minutes per side for medium-rare. In the last minute, add 1 tbsp butter and baste the steaks.
  4. Remove steaks to a board, tent with foil, and rest for 10 minutes. Do not clean the pan.
  5. Reduce heat to medium. Add remaining 1 tbsp butter and minced shallot to the skillet; sauté for 1 minute.
  6. Carefully add Cognac to deglaze (it may flame). Let it reduce until almost gone, scraping up browned bits.
  7. Whisk in beef broth and reduce by half (about 2 minutes).
  8. Stir in heavy cream and simmer until thickened enough to coat a spoon (3-5 minutes).
  9. Slice steak against the grain, top generously with the sauce, and garnish with parsley.

Notes

For safety when adding Cognac, briefly remove the pan from the heat source before pouring the alcohol in, then return to heat to ignite or simmer down.