Steak au Poivre Recipe
French Pepper Steak with Cognac Cream Sauce
This steak au poivre recipe is so quick and delicious, you could find yourself making it over and over again. The sauce that is stirred together in the same pan is made from Cognac and cream - perfect with pepper steak.
The Cognac Sauce
Cognac brandy goes great with beef and other meats. If you are going to be doing a lot of French cooking, you will probably want to keep a bottle on hand. You do not have to use the very best Cognac in your recipes. Save that for a stormy winter night by the fire.
Since a lot of this steak au poivre recipe gets eaten here in France, the grocery store carries a bottle of crushed pepper called Le Steak, marketed just for recipes such as this. However, pre-crushed pepper (poivre concassé) has much less flavor and aroma then that which you get from grinding your own in a mortar and pestle. Use a mixture of peppercorns (green, pink, white and black) for the best results. If you do use precrushed pepper for this steak au poivre recipe, make sure that it is only coarsely ground (no fine pepper like you get out of the shaker).
Steak au poivre Recipe
Makes 2 to 4 servings (depends on how much you consider a serving).
Warming Steaks: 45 minutes
How to Pan Fry Steaks
I am not a huge fan of frying steaks in the kitchen - aren't they better when my husband cooks them on the grill? You bet! However, for the sake of delicious and easy results, I have gradually learned a few tips for pan frying beef without too much pain.
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