Steak au Poivre

Sometimes you’re just in the mood for something different, something bold and new that will re-awaken and excite your taste-buds. In times like that, steak au poivre is our remedy! With the tangy spice of the freshly grated peppercorns and the soothing touch of the cognac reduction sauce, this dish is bound to wake up your senses. We like to accompany this French dish with a side of sauteed asparagus and garlic, although the French would likely accompany it with frites.


steak (best with filet mignon, but works well with any thick cut)

1/2 cup freshly cracked black peppercorns

2 tablespoons of salt

1/4 cup shallots

1/4-1/2 cup cognac (can be substituted for other alcohols, we used whiskey once and it turned out really well)

1 cup beef broth

1/3 cup heavy cream

3 tablespoons finely chopped parsley

Begin by mixing the crushed pepper and salt. Press this mixture into the steaks, surrounding all exposed surfaces. Next, heat a large pan, best if cast iron, on high heat (don’t add any oil to it). Once the pan is heated, sear the steak on each side for about 5-7 minutes depending on the thickness of the steak. Once the steak is done, remove from pan and place it one a slightly warmed plate and loosely cover. If any fat remains in the pan pour off place back over medium heat. Add the shallots and allow to cook for about 1 minute, until softened. Next remove the pan from the heat at add the cognac, return to heat and cook until reduced by half. Next add the beef broth and again reduce by half. Next add the heavy cream and reduce by half. Finally add the chopped parsley and remove from heat. Pour the sauce over the steak and enjoy!

Sauteed Asparagus:

Add olive oil to a pan and heat between low/medium. Next add the asparagus, pealed garlic and salt and pepper to taste. Cover with a lid, checking and stirring occasionally. We like to cook ours until the asparagus is a little burnt, delicious!

Recipe inspired by the Joy of Cooking