Steak au Poivre for a change of pace


Don’t get me wrong, a steak grilled over a hardwood charcoal fire is always fantastic. Sometimes though you just need to change it up. That’s when making your steak au poivre fills the bill.

Steak au Poivre (steak with pepper) is basically a steak with a black pepper gravy. It is extremely delicious and relativity easy to make. The fact that an open flame is involved is only a bonus!

I served tonight’s steak with garlic mashers made from new potatoes and steamed green beans.

Steak au Poivre


4 tenderloin steaks, 6 to 8 ounces each and no more than 1 ½ inches thick
Kosher salt
2 tablespoons whole peppercorns
4 tablespoons unsalted butter
2 tablespoons 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 steaks, 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. Spoon the sauce over the steaks and serve.

Garlic Mashers


4 large red potatoes
2 large white potatoes
1 Whole Bulb Garlic (Peeled)
1 Stick Real Butter
1 C Sour Cream
½ T Kosher Salt
½ t Fresh Ground Black Pepper


Boil potatoes, garlic and salt until fork easily pierces. Drain water. Add butter, sour cream and black pepper. Mash potatoes with old-fashioned ribbon potato masher making sure all ingredients get evenly combined.


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