Steak Au Poivre with Cognac Cream Sauce | Pepper Crusted Steak

I show you how to make Steak Au Poivre with a rich Creamy Cognac Cream sauce. I chose to use a Filet Mignon for the steak and seared it in a cast iron skillet. This classic French dish is excellent and easy to make on a weeknight or for date night.

This dish was inspired by Cooking with Kory:
https://www.youtube.com/channel/UCWcuwZTp66OmPgiQnwJlNLw

Kory's version of Steak Au Poivre:
https://youtu.be/fr59ucycnzQ

Steak Au Poivre Recipe

Filet Mignon 8oz (or steak of your choice)
3 Tbsp Unsalted Butter (divided)
1 Tbsp Vegetable Oil
8 oz Beef stock
1/4 cup Brandy (optional)
1/2 cup Heavy Cream
1 sprig of fresh Rosemary
1/3 Cup Fresh cracked course Black Pepper
1 Tbsp Kosher Salt

Instructions
1) Rub steak with salt and coat heavily with black pepper.
2) Heat iron skillet on high and add 2 Tbsp butter and the vegetable oil.
3) Once skillet is smoking hot, add steak and sear for 4 mins per side for med-rare doneness. Cook longer per side for medium or well done steak.
4) Set steak aside. Let skillet cool for a few minutes, then add beef stock and deglaze skillet.
5) Over a medium heat, add Brandy and allow alcohol to burn off a couple of minutes, then add heavy cream. Stir mixture well, then add rosemary sprig.
6) Lower heat to med-low and allow cream sauce to reduce by half or until thick enough to coat back of a spoon. This should take about 5 minutes.
7) Allow cream sauce to cool for a few minutes off the heat, then serve sauce with your steak. Enjoy!!!

Note: Cream sauce will boil over if heat is too high. Also, if using thinner steaks, sear steak for 1-2 minutes per side for med-rare to medium doneness.

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