dopers, I’m newly living by myself and love to cook. I’ve been taking the time to try to tackle some of the big classic French recipes and learn a thing or two. I’ve been wanting to do steak au poivre, with its insane, heart attack inducing, richness for a long time but I don’t have cognac (I’m 20), nor do I particularly care to shell out the money for some when I’m already indulging in buying the steak.
Buy a **small **bottle of Cognac (or any other kind of brandy) at your local liquor store. I’m talking about the kind you can fit in your pocket. That’s all you need for this recipe. You won’t go broke, and it’ll be worth it.
Anything left over, you can drink it! :o
At the LCBO (a Canadian thing), minatures and flask-sized bottles of booze are always up front, by the cash registers.
NB: Cognac is brandy, but not all brandies are Cognac.
Do you have any brown liquors at your disposal? They won’t provide the exact same flavor profile but they’ll still be good. I often make it with Jack Daniels or Johnnie Walker for example, just because it’s around.
It’s one thing if you’re drinking them, but for cooking, especially when flambéing a very small amount, substituting generic brandy for Cognac totally acceptable. Just make sure to get grape brandy and not those made with other fruit.
Although I have never made Steak au Poivre with Calvados, I imagine the delicate apple flavour of the brandy will interfere with the pungent peppercorn crust of the steak. You want the neutral sweetness of a Cognac or brandy. Twist my arm and I might even accept Sherry.
Besides, if the op doesn’t want to spring for Cognac, I doubt they will be willing to spring for Calvados.
And then you’d have a *totally *different recipe. One steak au poivre will not bring on a coronary; use cream. I checked online sources for a cognac substitute; the most common suggestion was cheaper brandy.
If the OP doesn’t have a source for cognac, I’d recommend he progress to another recipe. Then save up for a small bottle of cognac for the upcoming birthday celebration!
It’s fine without the cognac. You can deglaze the pan with beef stock if you want. Yes, it’ll be a bit different, but it’s still good. I’ve made it without brandy or cognac many times.
It would be illegal for a friend who is at least 21 buy a small bottle of cognac for you, so I can’t suggest that here. In fact, I am specifically not suggesting any sort of illegal activity, such as having an older friend get you the sauce.
Or make it with a Bearnaise sauce, if alcohol isn’t an option. It’s nothing like the cream sauce for steak au poivre, but still creamy, French and delicious.
Mmmm…bearnaise. Good suggestion One of my favorite accompaniments for steak. Can be a tricky if you’ve never done it before, but if the OP is interested in it, they should look up the blender method to keep things easy.
I think that would be if the steak is pork, although never tried.
OP, you can make an okay pepper sauce without booze, but if you’re wanting to impress another I’d really try to get a small amount in. IANAL, but if you decanted some from a friend or relative’s bottle, I don’t think you’re breaking any laws. When you’re cooking with booze the alcohol content should all evaporate away, so you shouldn’t be accused of trying to get your dinner date drunk.
But don’t listen to me, I’m a Brit and being constantly smashed in your late teens is the law
Add crab meat and asparagus and you have Steak Oscar… which I personally like better.
Back to the original though… I make a steak with Green Peppercorn sauce which uses no alcohol and is very similar and it is delicious so I think you would be fine omitting the Cognac.
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