Braveheart® Steak Au Poivre with Cognac Mustard Sauce


  1. Season steak with salt and pepper (press pepper into steak).
  2. Heat skillet until almost smoking; add 1 tbsp butter and steak. Sear until a nice crust forms and fat begins to render. Turn steak and continue cooking until medium rare or desired temperature. Remove steak and excess fat from skillet.
  3. Add 1 tbsp. butter to pan. Add shallots to butter and cook until softened. Deglaze pan with Cognac. Simmer and reduce by half.
  4. Add mustard, Worcestershire, and beef broth. Simmer until sauce thickens.
  5. Add remaining 2 tbsp. butter, incorporating until of sauce consistency.
  6. Slice steak and present with your favorite vegetables, potatoes, and pan sauce.


  • 12 oz Braveheart® Black Angus Beef Steak(s), Ribeye, tail off
  • 1 tsp Morton® Kosher salt
  • 2 tsp McCormick Culinary® cracked black pepper
  • 1/4 cup Nature's Best Dairy® Butter, divided
  • 1 tbsp Brilliance® oil
  • 1/4 cup Peak Fresh Produce® Shallot(s), minced
  • 1/3 cup cognac
  • 2 tsp Grey Poupon® Mustard
  • 1 tsp Lea & Perrins® Worcestershire Sauce
  • 1 cup West Creek beef broth