Hanger Steak au Poivre with Cognac Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · keto, low-carb, high-protein

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Ingredients

• 1 lb hanger steak, center membrane removed
• 1 1/2 tbsp whole black peppercorns
• 1 tsp kosher salt
• 1 1/2 tbsp unsalted butter
• 1 large shallot
• 1/4 cup cognac or brandy
• 1/2 cup beef stock
• 1/4 cup heavy cream
• 1/2 tsp Dijon mustard
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Crush the peppercorns coarsely under a heavy pan or in a mortar — you want cracked shards, not powder, or the crust turns acrid. Sieve out the dust.
2. Cut the hanger into two lobes along the central sinew and discard the sinew; it never softens. Salt the meat, then press the cracked pepper firmly onto both sides.
3. Heat oil and 1 tbsp butter in a heavy skillet over medium-high, about 400F. Sear the steaks 3 to 4 minutes per side, turning once, to an internal 125F for medium-rare. Hanger is thin and fast — check at 6 minutes total. Rest on a board 10 minutes.
4. Pour off all but a film of fat. Lower the heat to medium, add the minced shallot and cook 2 minutes until soft.
5. Take the pan off the flame, add the cognac, return it to the heat and let it bubble down to a glaze, about 1 minute. Scrape up the browned bits.
6. Add the stock and reduce by half, then the cream and mustard. Simmer 3 to 4 minutes until it coats a spoon, whisk in the last 2 tbsp butter off the heat and season.
7. Slice the rested steak against its very obvious grain at a slight angle, pour over any board juices, and spoon the sauce alongside rather than over the crust.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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