Barbecue Journey with Dan ‘The Man’ — New York Steak Au Poivre with Shallot-Cognac Sauce

I am not a man who likes brandy. Or cognac. Or scotch. Or whiskey.

My college roommate is. He was possibly more excited than I to make this week's recipe, which uses 8 oz. of cognac to make a sauce for a steak. It combines his two favorite things: steak and cognac. Ron Swanson would also approve.

But I soldiered on with trepidation. Would cooking off the alcohol make a difference in taste? Would I be able to stomach the flavor of something I disliked as much as cognac?

The short answer to all of these is no.

There were several issues I had with this recipe, which came from "Ribs, Chops, Steaks & Wings." I changed the recipe slightly in the one I give you below to hopefully maximize your experience.

First, the shallots. The original recipe calls for 10 shallots, finely chopped. This is entirely too many. I cut it to six when I made it and even that was too much. When you make this, either cut the shallots or double the beef broth. Or don't add the flour.

Whatever you choose, do it to maximize the liquid and truly make this a sauce.

Second, the cognac. I don't think I cooked off all the alcohol, so I would suggest letting it simmer for another 2-3 more minutes during the cognac cooking phase than what the original recipe suggests.

Third, the flour. Don't bother with it. All it did was thicken the sauce to the point that it became soaked shallots.

I think that about covers my issues with the sauce. I will try this recipe my way when there is a film of dust on the cognac bottle I was forced to buy.

I did not find this meal worth the price ($25 cognac, $12 steak).

Then again, perhaps I just don't like steak au poivre. I give this a 4 out of 10.

Big Chuck Tries It

[onescreen item="5026339"]

Here's what you need:

2 New York strip steak (1 1/2 inch thick)
Salt
4 teaspoons coarsely cracked pepper

Shallot-Cognac Sauce
1 stick butter
4 shallots, finely chopped
Thyme leaves (pinch)
8 oz. Cognac
1/2 cup Beef Broth
4 garlic cloves, crushed

Directions

1. Season steaks

Press 1 teaspoon of the pepper into one side of each steak. Flip the steaks and repeat. Salt to taste.

TSM

2. Make sauce

Melt butter in large skillet over medium heat. Add shallots and garlic and cook for 4 minutes, until shallots are soft. Add thyme and cognac and cook for 5 minutes. Add beef broth and cook for 3 minutes. Set aside and keep warm.

TSM