Steak au Poivre with Cognac Cream Sauce Recipe
A peppery sauce made with Cognac & cream adds a touch of decadance to Alton Brown's steak au poivre, a one-dish meal good enough for company
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Cooking tools:
- Mortar and pestle
- Meat tenderizer
- Pie dish
- Cast iron skillet
- Skillet
- Plate
- Aluminum foil
- Long match
- Stove
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 4 (6- to 8-ounce) tenderloin steaks, 1 1/2 inches thick
- Kosher salt, to taste
- 2 tablespoons whole black peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup plus 1 teaspoon Cognac
- 1 cup heavy cream
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