Amazing Steak au Poivre Recipe

Let the tenderloin steaks sit out on the counter for about 45 minutes to warm up.

Place 2 tablespoons of black peppercorns into folded parchment paper and smash them with a hammer until coarsely cracked.

Sprinkle 1/2 teaspoon of kosher salt evenly on one side of the steaks.

Press half of the coarsely cracked black pepper onto the salted side of the steaks.

Flip the steaks over and press the remaining pepper onto the other side.

Heat a large cast iron pan over medium-high heat and add 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter until melted and the butter begins to brown.

Finely chop one shallot and add it to the pan once the butter is just starting to brown, cooking for about 2 minutes until softened.

Add 1/3 cup of cognac to the pan off the heat and ignite it to cook off the alcohol, then return the pan to medium heat.

Whisk in 1/2 cup of heavy cream and bring the sauce to a boil, whisking until it thickens and coats the back of a spoon.

Pour the thickened sauce over the cooked steaks and serve immediately.

Equipment Needed

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