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King Cut Steak Au Poivre

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king cut Steak Au Poivre

My anticipation soared when I spotted King Cut Steak au Poivre on the menu. Chicago is legendary for its exceptional steaks, and my hosts were treating me to their favorite steakhouse—a perfect setting for a memorable meal.

As a self-proclaimed pepper enthusiast, I couldn’t resist the allure of the finest cut of steak paired with a creamy peppercorn sauce. It felt like a match made in culinary heaven. That filet called to me, tempting me like a siren beckoning a sailor, and I was powerless to resist.

Since that day, I’ve discovered just how rare it is to find a truly great version of this dish. In my hometown, where a good steak can occasionally be found, au poivre options are nearly nonexistent. And when I do see it on a menu, it’s often a disappointment—either poorly cooked or served with a lackluster, underwhelming sauce. Faced with pretenders more often than champions, I decided the best solution was to master the dish at home.

For me, the perfect filet is seared to a golden crust, tender and juicy with a warm, rosy center—not overly bloody, just beautifully cooked. In this guide, I’ll teach you how to create the ultimate King Cut Steak au Poivre right in your own kitchen. Pair it with a rich Cabernet Sauvignon, and you’re guaranteed an unforgettable dining experience.

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King Cut Steak au Poivre

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Extra-large Black Angus filet of beef smothered in a creamy, cognac peppercorn sauce

  • Author: TJ

Ingredients

Scale
  • 1 extra large cut prime black angus filet per person
  • 2 strips bacon
  • 1 TBL vegetable oil
  • 2 TBL unsalted butter – divided
  • 2 TBL black peppercorns – coarsely crushed
  • 1/3 cup shallots – thinly sliced
  • Kosher salt
  • 1/2 cup cognac
  • 3/4 cup heavy cream
  • Cabernet Sauvignon – to drink of course!

Instructions

 

  1. Place a skillet on low heat with a lid
  2. Pat steaks dry and season both sides with salt
  3. Coarsely crush peppercorns, then press steaks onto pepper to coat bottom, top and sides evenly
  4. Start with a cold pan and fry the bacon on medium heat to render the fat
  5. Remove bacon and reserve two teaspoons of the fat in the skillet (treat yourself to the bacon while cooking!)
  6. Raise heat to medium high, add the vegetable oil and swirl the skillet to mix with the bacon fat
  7. Sear the filet(s) about 3 minutes per side and about 20 seconds on the ends for rare
  8. Transfer steaks to the warm skillet and cover while making the sauce
  9. Reduce heat to medium low, add shallots and 1 TBL butter and cook scraping brown bits off the pan, until shallots are browned, 2-3 minutes
  10. Remove the pan from the heat while carefully pouring the cognac in, because it could ignite, especially if your are cooking on a gas stove with an open flame. Return to the heat, bring to a boil, stirring until liquid is reduced, about 3 minutes
  11. Add cream and return to a boil, stirring until reduced by about half, 3-4 minutes
  12. Add the remaining 1 TBL butter and cook over medium heat until the butter is incorporated and sauce thickens, about another 3 minutes

Serving

  1. Plate, spoon sauce over steaks and serve
  2. Pour any remaining sauce into a gravy boat on the side. It’s good enough to sop up with some bread
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