Recipe Video: An amped up version of Steak au Poivre

(written recipe below video)

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  • 2 - ½ lb filet mignon steaks about 3/4" thick

  • 1/2 tablespoon kosher salt

  • 2 tablespoons whole black peppercorns

  • 1 tablespoon avocado oil

  • 1/3 cup finely chopped shallots

  • 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces plus 2 tbsps for searing meat

  • 1/2 cup Cognac or other brandy

  • 3/4 cup heavy cream

  • 1 tsp sambal (Indonesian hot pepper paste)

  • 2 fresh chili peppers

  • parsley

  • Potato Galette (recipe below - start this first)


Pat steaks dry and season both sides with kosher salt (alternatively, you can add salt to crushed peppercorns).


Coarsely crush peppercorns with bottom edge of a heavy skillet, then press pepper evenly onto both sides of steaks.


Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add avocado oil and butter, swirling skillet until oil and butter are hot.


Add steaks to pan about 3 minutes per side for medium-rare. Transfer steaks as cooked to a heatproof platter. If need be warm in oven just before serving.


Pour off fat from skillet, then add 2 tbsp butter and shallots to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add sambal and any meat juices accumulated on platter. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated.


Char red peppers over stove burner or broil in oven.


To serve:

Place galette in center of plate. Top with steak. Spoon sauce over steak. Sprinkle with chopped parsley. Then top with pepper.


Potato Gallette


  • 2 - 3 Yukon Gold potatoes

  • salt

  • pepper

  • olive oil

  • 1-2 springs fresh thyme

  • 2-3 tbsp butter


Preheat oven to 375 degrees.


Slice potatoes thin with skin on.  Brush pan or parchment lined pan iwth olive oil.  Arrange potatoe slices in circle to form galette, about 6" in diameter.


Sprinkle with more olive oil.  Salt. Pepper. Dot with butter. Sprinkle with chopped thyme.


Put in oven and cook until potatoes are brown and crispy on edges, about 30 -40 minutes.