Steak Au Poivre

READY IN: 45mins
Recipe by Terry Caldwell

Steaks panbroiled/sauteed with crushed peppercorns

Top Review by Joe Z

I made a big mistake and the steak still tasted delicious. I forgot that I didn't have any matches, so I wasn't able to flame the steak! But it still tasted great. I'm looking forward to trying the recipe again (match in tow). The only other change I made was that I used olive oil with chopped garlic, instead of garlic oil.

Ingredients Nutrition

Directions

  1. The pepper corns must be crushed, preferably with a mortar.
  2. Allow about 1/2 TBS per steak.
  3. About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers.
  4. In a heavy skillet, heat a very small amount of oil.
  5. Sear the steak on both sides very quickly over high heat.
  6. Reduce the heat and cook to preference.
  7. When the steaks are done, quickly flame with the warm cognac.
  8. Remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks.

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