A fancy French cuisine with a fancier name might get you to think of a typical French bistro menu card dish. Steak au poivre is basically beef steak coated with crushed peppercorn and peppercorn sauce. Honestly, it doesn’t require that cordon bleu expertise, just the basic good old cooking flair could do wonders with this delicacy. You can always have steak au poivre for casual dinner parties and if you’re looking for a home date idea, this recipe holds all the aces. High five!
My Copper Chef is keeping up with its hype and I can’t be happier because it took me quite a while to do the Copper Chef Pan reviews. You can read it here. And with our Copper Chef pan handy, it’s a must that we try this kick-ass steak recipe because why not?
Steak Au Poivre on a Copper Chef Pan
- 2, 6-7 oz. filet mignon steak
- ¼ cup loosely cracked peppercorns
- 1/3 cup cognac
- 1 tablespoon regular salted butter
- 1 cup heavy cream
- 1 tablespoon grapeseed oil
- Salt for seasoning
- 1 tablespoon peeled and minced shallot
- The quality of steak you use says a lot about how the recipe would turn out. If you’re using the traditional filet mignon beef, then it’s going to be a smooth ride ahead because this is the classic cut of meat for steak au poivre. However, the New York strip or shell steaks are potential substitutes.
- I seasoned my steak with salt. You should also use salt on both sides of the steaks and set them aside for a while. This seasoning gives our steak a full-bodied flavor. I also referred to this Serious Eats post for seasoning tips.
- Now, the peppercorn part, the best part. You would need cracked peppercorns and if you don’t have them, then you can always grind them loosely in a grinder or on your cutting board with your pan or skillet.
- Your steaks must be ready to be covered in this spicy peppercorn. Bathe your steaks in the platter of peppercorns and flip them so that both the sides are coated properly. Also, don’t hesitate people, it’s perfectly normal that your steak is covered in the excessive amount of spice. You would definitely savor it later, you have my word for it.
- After we’re done with peppering, it’s time to bring our Copper Chef pans to use. It’s wonderful how easily I can do steaks in this utensil because it’s simply non-stick. Well, yeah! We’ve all heard that “don’t use non-stick pans” rant but there is hardly any difference. And if you never try, you’ll never know. Simple as that.
- We need to put butter in the pan, although Copper Chef doesn’t need butter but it’s for the sake of our classic steak which tastes best when seared in butter.
- When you see the butter smoking up, carefully place the steaks one by one on the pan to sear them. You can keep the steaks at medium rare, the ideal kind.
- Once you see them browning up, just take them out on a platter and cover them up, so that they don’t lose their warmth. You can also see a few tips on how to sear steaks here.
- Now, the pan sauce needs to be made. This is probably the topmost reason why we prefer steak au poivre at restaurants. Nobody wants their kitchens to flame up. Chill guys! It’s not that scary. You just need a little skill to master this sauce.
- First of all, it’s important that you use the same pan in which you seared the steaks. The sauce requires the flavor from the steaks. You must have cognac. It’s the main ingredient. Pour some cognac into the preheated pan and cautiously tip the pan to fire up the brandy. Be careful! If you get this right, you’ve got the near-expert tag already. Do this for about a minute.
- Pour the heavy cream into the pan and stir it with the alcohol-ridden cognac. This should be done for 4 minutes until the cream is reduced and thickened.
- The sauce is almost done. Congratulations! your kitchen is safe. You need to use this sauce as a topping for your gorgeous steaks. I know it looks so delicious but let’s not get carried away.
- Serve the steaks with mashed or baked potatoes and don’t forget the red wine. Just don’t.
Your steak au poivre is ready and all thanks to Copper Chef which can do pretty much everything. Not all heroes wear capes though. Hehe. Do tell me how your steaks turned out or how did you like my way of making the cognac sauce. If you still haven’t started cooking, then hurry up! Its never too late to cook or open a bottle of red wine.