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 ...

Steak au Poivre with Cognac Peppercorn Cream Sauce Elevate your next dinner with this timeless French classic—Steak au Poivre—that’s far easier to make than it looks. Featuring a tender ...

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 ...

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 ...

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.

5. Place steak flat in pan, and reduce heat to medium. Cook to desired doneness, 2. to 2½ per side for medium-rare. Transfer steak to a cutting board, and place in 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 ...