Steak au Poivre by David Knight

Steak au Poivre by David Knight

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Steak au Poivre


PREP TIME: 25 Minutes

EQUIPMENT: 10.5” gourmet skillet/fry pan with vented cover, kitchen tongs, chef’s knife, cutting board, wooden spoon, serving platter


  • 2 8-ounce filet mignon
  • 2-ounces sweet butter
  • 2 medium shallots, minced fine
  • 2-ounces good Cognac
  • ¾ cup heavy cream
  • 2 ounces freshly cracked green peppercorns (crushed but not ground to powder!)


  1. Preheat skillet over medium-high heat (induction 375°F - 400°F). If not using induction, sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the filets in the hot, dry pan. Cover the pan and open the vent and dry sauté until the filets release easily from the skillet, 4 to 5 minutes.
  2. Turn the fillets, and leave the lid off, and brown the other side until the filets release easily from the skillet, 4 to 5 minutes. Cook to desired doneness (see doneness tests).
  3. Remove steaks to a warm platter and allow to rest while preparing the sauce.
  4. To the skillet add the butter. When butter melts add shallots, sauté until tender. Add Cognac and flambé until alcohol burns off.
  5. Deglaze the pan with cream, and add peppercorns. Turn heat to low (induction 180°F) and simmer until sauce thickens, 2 to 3 minutes.
  6. While sauce thickens, slice the steak for serving.

TO SERVE: Position steak on serving plates, top with sauce.