A classic way to showcase a quality cut of beef, this recipe for steak au poivre features an iconic black peppercorn sauce with a special twist: flamed cognac. Showy but not overly taxing to make, it's just the ticket for a tête-à-tête or an intimate gathering with friends.

Prep time: 0 min

Cook time: 25 min

Total time: 25 min

Steak au Poivre
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 2 Tablespoons Black Peppercorns

  • 2 Teaspoons Kosher Sea Salt Flakes

  • 4 (6 To 8-Oz.) Filets, 1-1/2 Inch Thick

  • 1 Tablespoon Unsalted Butter

  • 1/2 Tablespoon Olive Oil

  • 1/3 Cup Cognac

  • 1 Teaspoon Dijon Mustard

  • 1 Cup Heavy Cream


  1. Coarsely crush peppercorns using mortar and pestle, and spread out onto plate. Season steaks with salt, then coat both sides of steaks with crushed peppercorns, pressing meat into peppercorns to adhere.

  2. Melt butter and oil in large skillet over medium heat. When butter becomes fragrant, place steaks in pan and cook until medium-rare, about 4 minutes per side. Transfer meat to platter and tent with foil.

  3. Pour off excess fat from pan, but keep browned bits intact. Add cognac, light to ignite and return to stove top over medium heat, gently shaking pan until flames die out. Add mustard and cream and bring to a boil, whisking to deglaze pan. Simmer until sauce is thick enough to coat back of spoon, 5 to 6 minutes. Taste and season with salt, if needed.

  4. Return steaks to pan to warm through. Serve immediately with sauce spooned on top.