Steak Au Poivre

Josh Adamo

Strumenti

Cast Iron Skillet
Thermometer
Syringe
Chef's knife
Sheet pan

2 porzioni
Advanced
Quick Preparation

For the Steak

180 g

Beef tenderloin

kosher salt

10 g

black pepper, cracked medium-coarse

5 g

neutral oil

20 g

unsalted butter

1 sprig

fresh thyme

2 clove

garlic cloves, crushed

For the Cognac Cream Sauce

0.5 units

shallot, brunoise

1 clove

garlic, minced

30 g

cognac

60 g

beef stock

45 g

heavy cream

cracked black pepper to taste

Finish

1 tsp

Fresh chives, sliced

Procedure – Classic Method

STEP 1

Season steak generously on all sides with kosher salt.

STEP 2

Spread cracked pepper on the board.

STEP 3

Press one side of the steak firmly into the pepper to create a thick, even crust.

STEP 4

Heat pan over medium-high until just smoking.

STEP 5

Add oil.

STEP 6

Lay steak in pepper side down.

STEP 7

Sear for 2–3 minutes.

STEP 8

Control heat — toast, don’t burn.

STEP 9

Flip steak.

STEP 10

Add butter, thyme, garlic.

STEP 11

Tilt and baste continuously.

STEP 12

If butter gets too dark → add a little more.

STEP 13

Transfer to 350°F / 175°C oven.

STEP 14

Cook for 5–10 minutes depending on thickness.

STEP 15

Target: 131°F / 55°C for medium-rare.

STEP 16

Rest minimum 5 minutes.

Cognac Cream Sauce

STEP 1

Remove thyme & garlic.

STEP 2

Add shallot and garlic.

STEP 3

Sweat gently until translucent — no color.

STEP 4

Remove from heat.

STEP 5

Add cognac.

STEP 6

Return to flame and ignite.

STEP 7

Reduce briefly.

STEP 8

Add beef stock → reduce slightly.

STEP 9

Add cream.

STEP 10

Simmer to light nappe.

STEP 11

Adjust pepper.

STEP 12

Add chives just before serving.

Plate

STEP 1

Slice steak.

STEP 2

Sauce over or under.

STEP 3

Serve immediately.

Profilo del sapore

Consistenza principaleCreamy

Componente
Meat
Gluten-Free
High-Protein
Low-Carb
Low-Sugar

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Steak Au Poivre

Josh Adamo