Alton Brown Steak Au Poivre

Steak Au Poivre by Alton Brown is an excellent delicacy consisting of tenderloin steaks covered with crushed peppercorns, flambéed with Cognac, and topped with a creamy sauce, takes just 55 minutes to prepare!

Try More Alton Brown Recipes:

• Alton Brown Smoked Salmon Recipe
• Alton Brown Ceviche
• Alton Brown Roasted Broccoli

🤎 Why You’ll Love This Steak Au Poivre Recipe:

• Bursting Flavor: Peppercorns add a bold, spicy kick to tender steak.
• Impressive Presentation: Flambéing adds flair to your cooking repertoire.
• Creamy Indulgence: Luxurious cream sauce elevates the dish.

❓ What Is Alton Brown’s Steak Au Poivre Recipe?

Alton Brown’s Steak Au Poivre is a sophisticated dish featuring tender steaks coated in cracked peppercorns, seared to perfection, and served with a rich Cognac cream sauce.

🥩 Alton Brown Steak Au Poivre Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

🍛 How To Make Alton Brown Steak Au Poivre

1. Take the steaks out of the fridge 30 minutes to an hour before cooking. Season with salt on both sides.
2. Pinch the peppercorns to a coarse powder using a pestle and mortar, the bottom of a cast-iron skillet, or a mallet and pie pan.
3. Evenly distribute the peppercorns on a plate. Coat the fillets with the pepper by pressing them into it from all sides. Put aside.
4. Heat the olive oil and butter in a medium skillet set over medium heat. Carefully add the steaks to the pan when the butter and oil start to smoke and turn golden.
5. Cook for 4 minutes per side for medium-rare. Put the steaks on a plate, cover with foil, and let them rest once they are done cooking. Remove any extra fat by pouring it off, but leave the pan unwiped.
6. Carefully light 1/3 cup of cognac in the pan using a long match or firestick after removing it from the heat.
7. Shake the pan gently to extinguish the flames. Add the cream after returning the pan to medium heat.
8. Whisk the mixture and bring to a boil for about 5 to 6 minutes, or until the sauce thickens enough to coat the spoon’s back.
9. Season with salt to taste and then add the teaspoon of Cognac. Return the steaks to the pan, then pour the sauce on top.

💭 Recipe Tips

• Patience is Key: Let the steaks come to room temperature before cooking for even doneness.
• Crush with Care: Ensure peppercorns are coarsely ground for the ideal texture.
• Handle with Caution: When flambéing, use caution and keep a lid nearby to smother flames if necessary.

🥗 What Goes Well With Steak Au Poivre?

To accompany steak au poivre, try French fries, blossoming onion, sautéed mushrooms, ratatouille, green beans, lobster tails, grilled asparagus, creamed spinach, garlic mashed potatoes, roasted Brussels sprouts, wedge salad, scalloped potatoes, and coleslaw.

🎚 How To Store Leftovers Steak Au Poivre?

• In The Fridge: Keep leftover steak au poivre in a sealed container in the refrigerator for up to 4 days.
• In The Freezer: Tightly wrap leftover steak au poivre individual portions in plastic wrap and aluminum foil before freezing for up to 3 months. Allow the thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Steak Au Poivre?

• Stove: Reheat leftover steak au poivre gently in a skillet over low heat for 5 minutes, adding a splash of cream to maintain moisture.
• Microwave: Throw leftover steak au poivre on a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through.

FAQs

Try More Alton Brown Recipes:

• Alton Brown Pickled Beets
• Alton Brown Ginger Snaps
• Alton Brown Paella Recipe

Alton Brown Steak Au Poivre Nutrition Facts

Amount Per Serving

• Calories 678
• Total Fat 46g
• Saturated Fat 22g
• Trans Fat 0.5g
• Cholesterol 207mg
• Sodium 671mg
• Potassium 784.9mg
• Total Carbohydrates 8.2g
• Dietary Fiber 1.3g
• Sugars 2.1g
• Protein 48g