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Steak Au Poivre

Steak Au Poivre


This great foolproof steak recipe from Chef Jonathan Collins is perfect for your next dinner party. Serve with his easy, yet impressive Cognac Sauce, Maple Roasted Parsnips and Brussels Sprouts with Chanterelles.

Steak Au Poivre


6 New York strip loin steaks, about 8 oz (225g) each
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 cup whole peppercorn blend or black peppercorn
to taste kosher salt
Cognac Sauce
8 oz (225 mL) cognac or brandy
10 oz (290 mL) beef stock reduction or demi-glace
8 oz (225 mL) heavy cream (35%)
1 tbsp unsalted butter
to taste kosher salt


For Steak Au Poivre
  1. Crush peppercorns with mortar and pestle, leaving coarse and irregular. Spread on a plate
  2. Pat the steaks dry, season with salt, coat both sides with peppercorns by pressing on the plate
  3. Add butter and oil to a hot pan, gently lay each steak in the pan, turning after 3-5 minutes for desired doneness.
  4. Remove steaks from pan, cover to rest for 5 minutes, collect any jus, combine with sauce to finish
For Cognac Sauce
  1. Pour off excess fat from the pan, return to the stove over medium-high heat, cook the bits left in pan
  2. Deglaze the pan with Cognac, add stock (or demi-glace) and cream when the alcohol is reduced
  3. Combine any jus collected from resting the steaks, reduce until consistency will coat the back of spoon
  4. Strain through fine sieve. Add butter to finish. Season with salt if necessary.

Yield: Serves 6


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