S teak au poivre is a classic French dish featuring a seared piece of beef that's coated in coarse black pepper. While the steak is resting, you make a pan sauce by deglazing the pan with cognac ...

The creamy peppercorn sauce comes together in a flash. This is how a chef does home cooking. ... But with home cooks in mind, the chef streamlined this steak au poivre recipe.

Serves 4. The classic French bistro dish Steak au Poivre, a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few ...

Bring the sauce to a simmer, then reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, about 20 minutes. While the sauce is simmering, prepare the ...

To make the Swordfish . Preheat oven to 400°F. Season swordfish with salt, then rub with olive oil. Coat swordfish generously with pepper spice blend on both sides.

Add ½ cup heavy cream, 1 Tbsp. soy sauce, and ½ tsp. balsamic vinegar; cook until sauce is thick enough to lightly coat a spoon, about 3 minutes. Add remaining 3 Tbsp. unsalted butter ; stir ...

Bring the sauce to a simmer, then reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, about 20 minutes. While the sauce is simmering, prepare the ...

Bring the sauce to a simmer, then reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, about 20 minutes. While the sauce is simmering, prepare the ...

Bring the sauce to a simmer, then reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, about 20 minutes. While the sauce is simmering, prepare the ...

How to Cook Steak au Poivre. ... After the peppercorn-crusted steak is seared, a simple pan sauce is created by softening shallots in the pan’s fat, then adding a splash of alcohol for verve.