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Steak au Poivre

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Although the name may sound intimidating, fear not! This impressive, French-inspired dish is actually just a New York Strip Steak coated in a luscious cognac cream sauce.

Served for Valentine’s Day or a spontaneous date night at home, Steak au Poivre is one of my all time favorite meals that is sure to wow the taste buds of all who try it.

Steak au Poivre

Steak au Poivre


  • 2 8-16 oz. New York strip steaks
  • 2 Tbsp. olive oil
  • 1 shallot, peeled and small diced
  • 3 garlic cloves, finely minced
  • 2 Tbsp. crushed peppercorns
  • ¼ cup cognac
  • 1 cup heavy whipping cream
  • 1 tsp. each fresh parsley, thyme and rosemary, chopped
  • Salt and pepper, to taste


  1. Season the steaks well on both sides with salt and pepper. Set aside.
  2. Add the olive oil to a large frying pan over high heat. Heat until it begins to lightly smoke.
  3. Add the steaks and turn the heat down to medium-high. Cook for 4-5 minutes per side for a medium-rare internal temperature.
  4. Remove the steaks from the pan and set aside.
  5. Return the pan to the burner and turn the heat down to medium. Add the shallots, garlic and peppercorns. Sauté for 1-2 minutes.
  6. Remove the pan from the heat and add the cognac. Return the pan to the burner and flambé until the alcohol has cooked off and the amount of liquid has reduced to 1-2 Tbsp.
  7. Add the heavy whipping cream and cook over medium-to-low heat for 3-4 minutes or until it is thick like Alfredo sauce.
  8. Finish the sauce with herbs and salt. Serve with the cooked steak.

Steak au Poivre

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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