Steak Au Poivre with Mushrooms

Steak Au Poivre with Mushrooms

I don’t cook steak often enough, which is odd, since both my sister, and my husband, are huge carnivores.   So, I stopped by the store and picked up some New York Strip steaks for a Sunday night dinner, and this meal did not disappoint!






  • 4 New York Strip Steaks
  • Kosher salt
  • 2 tablespoons freshly crushed peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspooon olive oil
  • 1/3 cup cognac or red wine, and 1 teaspoon
  • 1 cup heavy cream
  • 1 shallot, sliced thinly
  • 8 oz wild mushrooms, sliced

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.   Liberally season all sides with salt.

Spread the crushed peppercorns evenly onto a plate.  Press the fillets, on both sides, into the pepper until it coats the surface.  Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. 

As soon as the butter and oil begin to turn golden, gently place the steaks in the pan. 

Don’t move them so they can get a good sear. For medium-rare, cook for 5 minutes on each side.

Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Add the mushrooms to the pan and cook for two minutes. 

Add the shallot, and cook for 5 minutes more until mushrooms are cooked through.

Off of the heat, add 1/3 cup red wine or cognac to the pan.  Return the pan to medium heat and add the cream. 

Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.

Add the teaspoon of red wine or cognac and season, to taste, with salt.

Add the steaks back to the pan, spoon the sauce over, and serve.