Steak Au Poivre with Cognac Cream

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Steak Au Poivre with Cognac Cream
Try this classic recipe for Steak Au Poivre with Cognac Cream done Chef Billy Parisi style!
  • 12 ounce New York strip steak
  • ½ teaspoon of black peppercorns
  • ½ teaspoon of red peppercorns
  • ½ teaspoon of green peppercorns
  • ½ teaspoon of white peppercorns
  • 2 teaspoons of fennel seed
  • 1 teaspoon of olive oil
  • ¼ cup of good cognac
  • ½ cup of heavy cream
  • Kosher salt to taste
  1. Mash whole peppercorns using the bottom side of a pan.
  2. Rub steak on all sides with fennel and crushed peppercorn seeds and don’t forget to season with salt.
  3. Sear meat to desired temperature and then set aside to rest.
  4. Deglaze pan with cognac and reduce to au sec (almost gone). Add in cream and reduce by half.
  5. Adjust the seasonings of the cream sauce and pour over the steak.

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