What cut of steak is best for steak au poivre?
Classic is filet mignon because it is tender and cooks evenly. That said, I also love strip steak for more beefy flavor. Ribeye works too, just expect more fat in the pan, which is not a problem, it is a feature.
Do I have to use cognac?
No. Cognac is traditional, but brandy works great, and bourbon is a fun twist. If you want alcohol-free, use extra beef broth plus a small splash of apple cider vinegar or lemon juice at the end to wake the sauce up.
How do I crack peppercorns without a pepper mill?
Put peppercorns in a zip-top bag and crush with a skillet or rolling pin, or pulse a few times in a spice grinder. You want coarse pieces, not pepper dust.
My sauce tastes too peppery. Can I fix it?
Yes. Add a little more cream, then taste. A small pinch of salt also helps the pepper feel less sharp. If it still feels loud, add a teaspoon of butter to soften the edges.
How do I keep the pepper crust from burning?
Coarse crack, dry steak, hot pan, then chill out. Use a coarse crack (not powder), pat the steak very dry, and sear over medium-high just until the crust is deep brown. If your pepper starts smelling sharp or looks very dark, lower the heat a notch and flip. Once the steaks are out, keep the sauce at a gentle simmer so any peppery bits in the pan mellow instead of scorching.
Can I make it without cream?
You can make a lighter version with more broth and a tablespoon of butter at the end for gloss. It will be less plush, but still delicious and very steakhouse-adjacent.
