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Chef Don's
Favorite Beef Recipes
Steak au Poivre
Serves 4
4 6-8 oz. Sirloin Steaks
3 Tbsp. Black Peppercorns, crushed
2 Tbsp. Cognac
1/4 cup Beef Stock
3/4 cup Heavy Cream
2 tsp. Garlic, minced
1 Tbsp. Parsley, minced
Oil as needed
1 Tbsp. Butter
Salt to taste
Trim the steaks and coat with the peppercorns. In a
sauté pan heat the oil over medium high heat. Add the Steaks and
cook until they are one degree under done (i.e. if you would like the
steak medium cook until med-rare). Add the cognac and flame. When the
fire dies down remove the steaks from the pan and deglaze with the
stock. Add the cream and the garlic and reduce by 1/4. Return the
steaks to the pan and continue to reduce the sauce until thick. When
the steaks are fully cooked remove from the pan and plate. Add the
parsley to the pan and whisk in the butter. Adjust seasoning and ladle
the sauce over the steak and serve.
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