Get the Extinguisher! It’s Steak Au Poivre.




Steak au PoivreSteak au poivre is one of Mr. Cheese’s favorites and the first time I made it, I was so impressed! Until that point I had only tasted it in restaurants and it always seemed like such a fancy dish. I was intimidated at lighting the cognac to burn off the alcohol, but once I did it a few times, it was old hat. Well, we did almost burn down the new cabinets while making it for the first time.  The second time we lit it out on the front porch just to be safe, then it all went uphill from there. 

Steak Au Poivre 

  • 4 beef filets, about 3/4 inch thick
  • 1/2 cup butter, softened
  • 4 Tablespoons mayonnaise
  • 2 Tablespoons brown mustard
  • 1/2 cup black peppercorns
  • salt, to taste
  • 3 Tablespoons olive oil
  • 1/4 cup cognac
  • 1 cup heavy cream

How to Make It!  

To crack the peppercorns, place in a freezer bag and smash with a kitchen mallet.  In a small bowl, mix the mustard and mayonnaise together.  Rub this mixture on one side of the filets, and rub butter on the other side.  Coat both sides lightly with peppercorns.   black peppercorns  

Heat olive oil in a large frying pan on medium-high heat.  Add meat to the pan, butter side down, and sprinkle lightly with salt.  Cook for about 6-12 minutes per side, depending on the desired doneness.  Remove filets and set aside.  Drain the pan of fat but do not wipe it.    

Keep the pan off of the heat and add cognac.  In an open area, light the cognac and gently shake the pan until the flames burn out.  Return the pan to medium heat, scrape the bottom of the pan and stir to combine the scrapings with the cognac.  While continuing to stir, slowly add in the heavy cream.  Add the steaks back to the sauce, bring to a bubble and allow to cook for another 2-3 minutes.  Serves 4 


Meal idea:  Serve with garlic mashed potatoes and asparagus tips on the side.  









About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in beef, food, recipes, sauces and tagged . Bookmark the permalink.

3 Responses to Get the Extinguisher! It’s Steak Au Poivre.

  1. Chris Fort says:

    This is one of the many dishes I’ve seen Alton Brown do that I’ve been wanting to jump on myself. I haven’t gotten around to it, but after reading this I think I will!

  2. Kathryn says:

    This looks sinfully wonderful. Do you do the cognac flambeau with a gas burner or a lighter or what? I am thinking about the wonderful and terrifying possibilities of making this on my creaky electric apartment stove.

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