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Perfect French Bistro Steak Au Poivre with Easy Cognac Cream Sauce

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A bold and comforting French bistro classic featuring a peppercorn-crusted steak served with a silky cognac cream sauce. Ready in under 30 minutes, this recipe is perfect for special dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 2 boneless ribeye or New York strip steaks, about 8 ounces (225 g) each, 1 to 1.5 inches thick
  • 2 tablespoons coarsely crushed black peppercorns
  • Kosher or sea salt, to taste
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small shallot, finely minced
  • 1/4 cup (60 ml) cognac
  • 1/2 cup (120 ml) beef broth, preferably low sodium
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Pat the steaks dry with paper towels. Season both sides generously with kosher salt.
  2. Press the coarsely crushed black peppercorns firmly into both sides of each steak to create an even crust.
  3. Heat a cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Wait until butter is melted and foaming but not browned.
  4. Add the steaks to the hot skillet. Sear without moving for about 3-4 minutes per side for medium-rare (internal temperature 130°F / 54°C). Use tongs to flip gently.
  5. Transfer steaks to a warm plate, tent loosely with foil, and rest for 5-7 minutes.
  6. In the same skillet, reduce heat to medium. Add remaining 1 tablespoon butter and sauté minced shallot until translucent, about 1-2 minutes.
  7. Carefully add cognac, tip pan slightly and ignite with a long lighter for flambé effect (optional). Let alcohol burn off for about 30 seconds.
  8. Pour in beef broth and stir, scraping up browned bits. Let reduce by half, about 3-4 minutes.
  9. Add heavy cream, stirring constantly until sauce thickens slightly, about 2-3 minutes.
  10. Taste sauce and adjust seasoning with salt if needed. Pour sauce over rested steaks and garnish with fresh thyme leaves if using. Serve immediately.

Notes

Use freshly crushed peppercorns for best texture and flavor. Rest steaks after cooking to keep them juicy. Flambéing the cognac is optional but adds authentic depth. If sauce is too thin, simmer longer but watch carefully to avoid burning. For dairy-free, substitute butter with vegan margarine and heavy cream with canned coconut cream.

Nutrition

Keywords: steak au poivre, French steak recipe, cognac cream sauce, peppercorn steak, bistro steak, easy steak recipe, dinner party steak

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