Steak Au Poivre

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks Boneless are served with a Cognac and cream sauce.

  • 20
  • 4
  • 260
  • 24 g

Ingredients & Cooking


  • 2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
  • 1 tablespoon coarse grind black pepper
  • 1/2 teaspoon garlic salt
  • 1/3 cup unsalted beef broth
  • 3 tablespoons Cognac or brandy
  • 1/3 cup heavy cream


  1. Combine pepper and garlic salt; press evenly onto beef steaks.

  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

  3. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.

Nutrition Information

Lean Beef

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