The classic French pepper and cognac-spiked Steak au Poivre sauce like this: “Start by melting two (2) tablespoons of butter in a sauce pan and sauté the minced shallots until translucent. Add one-half cup of beef stock and reduce by one-half. Add cognac and reduce for two (2) minutes. Strain to remove the shallots and return the liquid to the sauce pan.
Get cookin’ and build a big ol’ smokin’ hot fire, shoot for about 350 degrees. Red and ashy – time to cook! Add a few wood chunks for more smoke.
Place the filets on the pit for indirect heat; about ten minutes in this position, flip once.
Ready for searin’, move the filets directly over the hot coals and flames. This is time for vigilance. About 2-3 minutes on each side for medium. Finish by basting with melted butter; expect a flare of fire.
Remove the filets from the pit a little under cooked relative to your likin’, because the filets continue cookin’ internally. A resting period of a few minutes allows the filets juices to return to the center of the cut.
Once the filets are rested and ready to serve, make final prep to the sauce by whisking in two (2) tablespoons of unsalted butter and the natural juices from the filets. voila, the sauce is ready! Steak au Poivre is peppery, delicious, and savory!