Steak au poivre with cognac cream sauce
The eight different kinds of peppercorn in our steak rub give this classic steak au poivre recipe a nice twist.
Ingredients
- 2 10 oz (300g) steaks
- 2 Tbsp steak rub or Montreal spice rub
- 2 Tbsp vegetable oil
Cognac Sauce
- 2 Tbsp unsalted butter
- 1 dry shallot, chopped
- 3 Tbsp Cognac or Brandy
- ½ cup 35% cream
- 2 Tbsp soya sauce
- 3 Tbsp Dijon mustard
Method
-
1
Trim excess fat from the steaks. Rub cracked pepper on the steaks, making sure they stick well.
-
2
Heat a pan on high. Pour in oil, and cook the steaks to your liking.
-
3
Set aside the meat and throw out the cooking fat. Add shallots and butter cook for 30-45 seconds. Pour in Cognac and flambé. Add soya sauce, cream and reduce by one third. Incorporate the mustard then pour the sauce on the steaks.
