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    You are in: Home / Recipes / Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) Recipe
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    Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    littleturtle's Note:

    This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Steaks

    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
    • 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
    • garlic salt, to taste
    • 1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

    Directions:

    1. 1
      In a saucepan, heat the cream until it reduces by half (20-30 minutes).
    2. 2
      In a saute pan, heat the oil and butter.
    3. 3
      Spread crushed peppercorns on a work surface.
    4. 4
      Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
    5. 5
      Lay the steaks in the pan.
    6. 6
      Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
    7. 7
      Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
    8. 8
      When the steaks have cooked, remove them from the pan; pour in the brandy.
    9. 9
      Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
    10. 10
      Place each steak on a toasted slice of bread and top with sauce.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on December 10, 2007

      55

      I have been looking for a recipe that was similar to a dish that I tried in Girona, Spain. Northern Spain is very rich in French culture and cuisines. I am so happy that I found this recipe! I have made this twice. and my husband loved it! I forgot the Cognac, both times though, but it didn't take away from the flavor so I can't wait to make it again with the Cognac! My husband loved it! He cleaned the plate! (so did I!) Thank you so much for this delicious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007

      55

      This sauce is just wonderful. Sweet, rich and very mor'ish! Enjoyed the addition of the garlic salt on the peppered steak. Easy to cook and perfect for our meal tonight. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2007

      55

      Very similar to how I make steak au poivre, I like the pinch of garlic salt. The cream makes it soo good that I want to drink the sauce - well, almost!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

    Serving Size: 1 (500 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1325.0
     
    Calories from Fat 776
    58%
    Total Fat 86.3 g
    132%
    Saturated Fat 38.8 g
    194%
    Cholesterol 318.9 mg
    106%
    Sodium 824.9 mg
    34%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 14.9 g
    59%
    Sugars 0.8 g
    3%
    Protein 75.5 g
    151%

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