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Steak au poivre with cognac cream sauce

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.


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


  1. 1

    Trim excess fat from the steaks. Rub cracked pepper on the steaks, making sure they stick well.

  2. 2

    Heat a pan on high. Pour in oil, and cook the steaks to your liking.

  3. 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.