Steak au Poivre with Cognac Sauce

Steak au Poivre with Cognac Sauce
Photo by Scott Phillips


  • Two 1-½-inch-thick boneless New York strip steaks (about 2 lb. total), trimmed of excess fat and cut in half crosswise
  • 1 Tbs. whole black peppercorns
  • Kosher salt
  • 1 Tbs. chopped fresh tarragon
  • 2 tsp. chopped fresh thyme
  • ¼ cup finely diced shallot (about 1 large)
  • ½ cup heavy cream
  • + 3 more ingredients
    • 1/3 cup plus 1 tsp. Cognac or brandy
    • 1 Tbs. canola or grapeseed oil
    • 2 Tbs. unsalted butter

Crack the peppercorns with a mortar and pestle. It's fine if some are just broken in half and others are smaller; the important thing is to crack them all. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small h...

View full recipe at Fine Cooking


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