Recipe: Steak Au Poivre | Andrew Zimmern

Preheat a handmade carbon steel sauté pan on low flame.

Trim a little fat off the bone-in dry-aged strip loins.

Season the steak with a generous coating of black pepper and sea salt just before cooking.

Allow the steak to come to room temperature before cooking.

Sear the steak in the preheated pan for about 6-7 minutes total, using a chef press to help create a crust.

After 3-4 minutes, remove the chef press, add a bouquet garni of rosemary and thyme, and a dollop of butter to the pan.

Baste the steak with the melted butter, tilting the pan to allow the butter to coat the beef.

After about 8 minutes of cooking, add the green peppercorns and minced shallots to the pan and sweat them until they are done.

Add the cognac to the pan, tilt to flame it, and ensure the alcohol burns off.

Stir in the Dijon mustard and demi-glace before the liquid disappears.

Plate the steak to let it rest while the sauce tightens up.

Remove the bouquet garni from the sauce, then add a few tablespoons of heavy cream.

Let the sauce come to a simmer and thicken, adjusting to a nice thick consistency before tasting.

Slice the steak and plate it, serving with the sauce and suggested sides like roasted potatoes or root vegetables.

Equipment Needed

Allergens