Steak 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.
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