PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Delta Steak Au

Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.

Daniel Boulud's Delta Steak Au, from the published recipe.

Ratio

Ratio by volume: Cognac 60 ml, Beef Stock 120 ml, Cream 60 ml, Dijon Mustard 5 ml
Cognac 60 mlBeef Stock 120 mlCream 60 mlDijon Mustard 5 ml

Ingredients

  • Shallotto finish (30 g)
  • Peppercracked (5 g)
  • Cognacflambe (60 ml)
  • Beef Stockto reduce (120 ml)
  • Creamto finish (60 ml)
  • Dijon Mustardoptional (5 ml)
  • Butterclarified + finish (40 g)
  • Garlicwith thyme
  • Thymesprig (2 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Delta Steak Au wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 4 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.

Originally published as Steak Au Poivre Sauce.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bon Appétit Made to Order / Restaurant Daniel (published as “Steak Au Poivre Sauce”). Full citation lives in Provenance.