While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Recipe Summary

prep:
10 mins
cook:
19 mins
total:
29 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.

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  • Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.

  • Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.

  • Pour cream sauce over steaks.

Nutrition Facts

561 calories; protein 49.6g; carbohydrates 3.3g; fat 30.5g; cholesterol 185.2mg; sodium 288.8mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
12/27/2019
Excellent sauce but I substituted dried minced onions for the shallots since I had none and added 1/4 of a cup of cold water with a teaspoon of cornstarch at the end to thicken the sauce for personal preference. The sauce was peppery and salty without having to add salt. It was delicious. Read More
(1)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2019
Excellent sauce but I substituted dried minced onions for the shallots since I had none and added 1/4 of a cup of cold water with a teaspoon of cornstarch at the end to thicken the sauce for personal preference. The sauce was peppery and salty without having to add salt. It was delicious. Read More
(1)
Rating: 5 stars
03/28/2020
This came out pretty fabulous! I didn't have shallots, so used diced onion and some garlic. I used brandy and half and half. Thick NY Strips were on sale so that 's what we used. Very gourmet, but easy and pretty fast! I doubles the sauce and it was the perfect amount for the larger steaks. Will definitely make again! Read More
(1)
Rating: 5 stars
08/31/2020
Made it twice very good recipe, spouse loved it . Flambe the Cognac and after added the wine. Read More
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Rating: 5 stars
08/24/2020
This is so good we loved it. It was a real fancy dinner on a budget and no tipping ! We all love that ! Read More
Rating: 5 stars
04/17/2020
Used a red onion instead of shallots. This was really tasty and will make it again. Quick and easy! Read More
Rating: 5 stars
12/14/2020
I'm a covid cook and felt somewhat intimidated by this. It was fabulous and I could add as many peppercorns as I wished. I was frankly surprised at how easy it was. Read More
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Rating: 5 stars
11/04/2019
Great flavor!! A definite keeper. Despite the description this is a quick and easy recipe to prepare. Read More
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