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Roasted Steak Au Poivre
Hello friends, without a doubt this is one of my most popular recipes for the past 50 years! Steak Au Poivre is what I would choose as my "last meal" if I had to choose one!!! I am going to share with you an easy and foolproof way to master one of the world's best recipes!
Recipe Video
Ingredients
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Cracked Black Pepper
4 Strip Steaks 8 to 10 ounces each trimmed
¼ cup Cognac
1 cup Rich Veal or Beef Stock
¼ cup Heavy Whipping Cream
1 tablespoon Green Peppercorns without the brine
2 tablespoons (at least) Sweet Butter
Instructions
- Preheat Oven to 500º
- Cook the Steaks. Cover the steak generously with cracked black pepper.
- In an oven proof sauté pan, heat I tablespoon olive. When hot add the steaks, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM. Flip them on other side and put in PREHEATED Oven. For medium rare you should reach an internal temperature of about 130º to 135º.
- Remove steaks from frying pan and let them rest while you make the pan sauce. Carefully deglaze the pan with several tablespoons of cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!
- Spoon sauce over steak and serve immediately.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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How does this sauce go with chicken breast
Just AMAZING!!!!
Hi I like your reciepies but what can I use instead of cognac thanks
Hi I like your recipes but what can I use instead of cognac thanks
Just skip the cognac or use a non-alcoholic cognac !
When cooking this recipe there is no alcohol remaining, just the flavors. Why? It has been burned off.
Excellent vid thanks
Where can I find the recipe for potato gratton?
I will be out on YouTube soon!!!