Steak au Poivre

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 New York strip steaks, about 8 oz each
• 3 tbsp whole black peppercorns, coarsely crushed
• 2 tsp kosher salt
• 2 tbsp butter
• 1 tbsp olive oil
• 1/3 cup cognac or brandy
• 3/4 cup heavy cream
• 1 tsp Dijon mustard

Directions

1. Press crushed peppercorns and salt firmly onto both sides of each steak so they stick well.
2. Heat butter and olive oil in a heavy skillet over high heat until the butter stops foaming, then sear steaks 3-4 minutes per side for medium-rare; transfer to a plate and tent with foil.
3. Remove pan from heat, carefully pour in the cognac, then return to medium heat and scrape up any browned bits while the alcohol cooks off for about 1 minute.
4. Stir in the heavy cream and Dijon mustard, then simmer the sauce 2-3 minutes until it thickens enough to coat a spoon.
5. Taste the sauce and adjust salt, then spoon it generously over the rested steaks and serve immediately.

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