Steak au Poivre

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Serves 2


8 oz Beef Steak, ie. New York Sirloin
3 Tbl Black Peppercorns
2 Tbl Shallots, minced
2 Oz Cognac
½ C Demi-Glace
(or Beef Broth)
4 Tbl Butter, chilled cubes
¼ C Crème Fraiche
2 tsp Red Wine Sea Salt *see recipe or substitute plain sea salt
1 Tbl Canola Oil


  1. Rough crack or grind the black peppercorns into pieces and spread out onto a plate.
  2. First pat the steak dry with paper towels then season both sides evenly with the red wine sea salt. Allow this to set at room temp uncovered for up to 2 hours.
  3. On one side of the steak, encrust the cracked black peppercorns, pressing onto the surface evenly.
  4. In a preheated sauté pan or cast iron, over medium-high heat add the canola oil and then sear the peppercorn crusted side of the steak down until toasted brown then flip the beef over to cook until internal temperature of 120f (for medium-rare). Remove the steak to a resting plate.
  5. Add the shallots to the pan, cook for 30 seconds then pull the pan away from the burner and pour in the Cognac to deglaze, being careful of the flambé.
  6. Return the pan to the burner and allow the alcohol to burn off and reduce down to a syrup.
  7. Add in the demi-glace and turn the heat down to a low simmer until reduced by half.
  8. Whisk in the crème fraiche and cubes of cold whole butter, season to taste if salt is needed then serve the sauce along with the steak.

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