Steak au Poivre with Mustard Sauce
A typical Parisian dish, with super-intense flavors. You can finish with chicken stock instead of cream if you prefer.
NotesKeys to Success:
You can use either sirloin strip (sometimes called New York sirloin or strip) or boneless rib-eye here; these are the most flavorful steaks, and they're quite tender as well. If you can get dry-aged prime steaks, so much the better.
These recipes are designed to serve 4 but it's up to you how you determine how big the steaks are. You can use four 6-to 8-ounce steaks, or they can be even bigger, up to 10-ounces or so. If you want to reduce the portion size, cook two 8- to10-ounce steaks and divide them in half; 4-ounce steaks will cook too quickly.
After the initial browning, the meat is set aside while you prepare the sauce. Be sure to add any juices that accumulate around the steaks to the sauce before finishing the dish.
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
One Pot MealYes
OccasionCooking for a date, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecreamy, hot & spicy, meaty, rich
- 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
- 4 teaspoons cracked black pepper, more or less
- 2 tablespoons butter
- 2 tablespoons neutral oil, such as canola or grapeseed
- 1 tablespoon Cognac
- ¼ cup Dijon mustard
- ½ cup heavy cream
1 Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks. Put the butter and oil in a 10- or 12-inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.
2 Add the Cognac to the pan, turn the heat to low, and stir, then add the mustard and cream. Bring to a boil, then reduce the heat to low.
3 Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.
2000 Jean-Georges Vongerichten and Mark Bittman