Best Steak Au Poivre Pepper Steak With Cognac Cream Sauce Rockin Robin Cooks

This is an easy steak au poivre recipe to make. 8 minutes to cook the steak and while it rests we make an easy cream cognac sauce to top it with that you are sure to enjoy! Try this the next time you grill up a steak and let me know what you think in the comments below.

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10 inch cast iron pan
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Canon EF 500mm f1.4
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Steak Au Poivre (Pepper Steak)
Ingredients:
2 steaks, filet mignon, ribeye, new york etc. leave out at room temp. For 20 min.
Pepper
Salt I used Jacobsen pure flake sea salt
cup Beef broth, organic
cup cognac (brandy)
cup yellow onion, super fine dice
2 to 3 teaspoons dijon mustard, depending on how much you like it.
A little less than a half cup heavy whipping cream
2 Tbsp. organic butter
1 Tbsp. fresh parsley, chopped
2 Tbsp. vegetable oil

Directions:

Preheat a cast iron pan until it starts to smoke. Salt and pepper all sides of your steak and then press it into the meat.

Once pan is hot add the oil and when it shimmers add the steak. You want to hear a good sizzle.

Dont touch or move the steak around. We want it to sear so let it lay. Set your timer for 3 to 4 minutes and then turn it over. Cook the steak an additional 3 to 4 minutes on the second side.

As a rule of thumb, cook a 1 inch thick steak about 4 minutes per side or 8 minutes total. If its thinner, cook it less time. After searing the front and back, sear the sides for 20 seconds each or so.

Test for internal temperature of 135 for medium rare. Remember the steak will rest while you make the sauce and will therefore continue to cook. It will probably go up by 5 degrees.

Once the beef is done, place the steaks on a plate on the stove to rest while you make the sauce.

Using the same frying pan, drain out all but about 1 tsp. of oil left in the pan. Add 1 Tbsp of butter and stir until melted.

Add the onion and saute over medium heat for 5 minutes stirring to loosen the brown bits from the bottom of the pan.

Turn the heat to the pan off and add the cognac to the pan and stir. Turn the flame back on to low and simmer the mixture for about 5 to 6 minutes or until it reduces down.
Then add the beef broth, the mustard and the cream to the pan and stir to combine. Give the sauce a taste and see if you need to add salt.

Turn the temperature up to medium high and bring the sauce to a simmer. Continue to cook until the sauce reduces and thickens up. Add the parsley and continue one minute more.

Turn off the heat and stir in 1 Tbsp. of butter. The sauce is done and now its time to plate up.

Slice your steak or not and serve with a good drizzle of the cream sauce over all. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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