Eric in LB's Note:
This has long been a staple for dinner parties and always one of my favorites. I have also prepared this using lamb chops instead of steads and it is also wonderful. This is my interpretation of this exquisite French favorite. I hope you enjoy it as much as I do!
My Private Note
Units: US | Metric
- 1To crack peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently tapping with a mallet. Peppercorns should be cracked to release their flavor, not ground. Avoid food mill processing. This really makes a difference!
- 2Press cracked peppercorns generously on both sides of the beef filets, covering evenly. Season liberally on both sides of the filets with kosher salt.
- 3Heat butter and oil in a large heavy skillet (cast-iron or Le Creuset type) over medium-high heat.
- 4Add filets and cook until well browned, approximately 4 minutes on each side for medium rare preparation.
- 5Transfer steads to four warmed plates and cover loosely with foil to retain heat while preparing the sauce.
- 6Add Cognac to the hot skillet, then carefully ignite. Make sure to keep a tight-fitting lid handy so the flames can be readily extinguished if needed. Allow alcohol to burn off for about 1 minute, then add the stock.
- 7Cook until the sauce is reduce by half, approximately 5 minutes.
- 8Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes.
- 9Season with salt and pour the sauce over the steaks.
- 10Serve immediately.
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Nutritional Facts for Eric in LB's Steak Au Poivre
Serving Size: 1 (176 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 204.1
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 11.1 g
- Cholesterol 56.0 mg
- Sodium 1158.5 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 1.6 g
- Sugars 0.0 g
- Protein 2.0 g
The following items or measurements are not included:
filet of beef