Cookbook Zero / Recipe /
Classic Steak au Poivre
An unnamed main component plus a named sauce — asymmetric headers.
At a Glance
Time
~16Min
Yield
Servings
Ingredients
Steak
| Ingredient | Amount | |
|---|---|---|
| Beef steaktwo NY strip steaks | 1 ¼ lb | |
| Black peppercoarsely cracked | 2 tsp | |
| Vegetable oil | 1 tbsp |
The Pan Cognac Sauce
| Ingredient | Amount | |
|---|---|---|
| Shallotfinely minced | 40 g(≈ 1 medium) | |
| Unsalted butter | 30 g(≈ ¼ sticks) | |
| Cognac | ¼ Cup | |
| Heavy cream | ½ Cup |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
cook
Coat two NY strip steaks Beef steak in coarsely crushed coarsely cracked Black pepper. Sear in hot Vegetable oil until medium-rare, then remove and let rest on a warm plate.
8mIn the same skillet, sauté finely minced Shallot with Unsalted butter until translucent.
3mfinish
Pour in Cognac to deglaze, then add Heavy cream. Simmer until thickened enough to coat a spoon, then spoon over the rested steaks.
5m