stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minDelta 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
Ingredients
- Shallot — to finish (30 g)
- Pepper — cracked (5 g)
- Cognac — flambe (60 ml)
- Beef Stock — to reduce (120 ml)
- Cream — to finish (60 ml)
- Dijon Mustard — optional (5 ml)
- Butter — clarified + finish (40 g)
- Garlic — with thyme
- Thyme — sprig (2 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- 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:
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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 kitchenFAQ
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.