Steak au Poivre

This steak au poivre recipe is decadent and delicious - the kind of thing you'd make for a party or for a nice dinner alone with the spouse. But it's easy!

Last night, I did something that’s become quite rare for me — I watched television! Since I work from home, I often work on projects after my daughter goes to bed. And when I’m not doing that, I’m working on one of my novels. So TV time has become a real treat.

Last night, my husband and I watched one of our favorite Food Network shows, Good Eats with Alton Brown. He made a dish that’s decadent and delicious – looks like the kind of thing you’d prepare for a dinner party or for a nice dinner alone with the spouse. And it looked so easy!! I’m always searching for things I can whip up quickly for guests. I think I’ll try this one this weekend, when my parents are here.

What’s the recipe? It’s Steak au Poivre. I’m printing it here, courtesy of the Food Network website.


  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream


  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

4 thoughts on “Steak au Poivre

  1. just4ofus says:

    This does look good! Jason and I like to watch Alton Brown.. he is very entertaining and we learn a lot.
    I heart Food TV.
    I heart food.

  2. Me 2 Mommy says:

    I have not gotten to that point where I can regularly watch tv so I am jealous BUT good for you! I work fulltime & I have a business too. I created a whole new product line that is marketed to the Me Too Kids of the world (Hand-me-down kids).check me out at
    The only time I get to watch TV, is as a back ground noise while I’m working late at night on my books, tshirts etc, The kids are in bed, lunches done, dogs sometimes walked, & I go to the 3rd job.
    SO I’m anxious to try this simple recipe. I have a few of my own to share (which I mostly get from ripped out magazines 🙂

  3. Hey, Me2Mommy – I’m always looking for recipes to feature in Tasty Tuesday. I haven’t checked my gmail account in awhile because it always seems to be full of spam. But I will start to more regularly now. You can send recipes to

  4. Justice Fergie says:

    this DOES sound great. and fairly simple too. and cognac sauce? i’m sold.

    doncha’ looove the Food Network?

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