STEAK AU POIVRE
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Provided by Ludo Lefebvre
Categories Bon Appétit Steak Pepper Cognac/Armagnac Shallot Milk/Cream Garlic Rosemary New Year's Eve Dinner Wheat/Gluten-Free Valentine's Day
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10-15 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
- Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
- Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
- Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn't ignite, it's okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.
- While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
- Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.
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Ashiq Fazal
[email protected]I would love to try this recipe, but I don't have a grill.
Rx Editor
[email protected]This recipe is a great way to impress your guests.
Pim Raut
[email protected]I'm not sure what I did wrong, but my steak turned out tough.
Brayden Speelman
[email protected]This recipe is perfect for a special occasion dinner.
hikmat tareen
[email protected]The steak was a bit dry, but the sauce helped to make it more flavorful.
Gp pump Pounds
[email protected]I would definitely recommend this recipe to anyone who loves steak.
James Harris
[email protected]This recipe was a bit too complicated for me, but the end result was worth it.
Steven Licatesi
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The steak was cooked perfectly and the sauce was delicious.
Gabo Velazquez
[email protected]Overall, this was a great recipe and I would definitely make it again.
Natan Yosef
[email protected]The peppercorn crust was a bit too spicy for me, but my husband loved it.
L.S V.B
[email protected]I would recommend using a higher quality steak for this recipe.
Jung Sarish
[email protected]This recipe is a keeper! The steak was juicy and flavorful, and the sauce was rich and creamy.
Rafiqullah Mamund
[email protected]The steak was a bit overcooked for my taste, but the sauce was excellent.
Qaveem Saeed
[email protected]This was my first time making steak au poivre and it was easier than I thought. The instructions were clear and the dish turned out amazing.
Jebran Ali
[email protected]I've made this recipe several times and it always turns out great. The sauce is especially delicious.
Osayande Atoe
[email protected]This steak au poivre recipe was a hit! The peppercorn crust was flavorful and the steak was cooked perfectly. I will definitely be making this again.