From Daniel Boulud's kitchen · Restaurant Daniel, New York
stove · pan sauce
★ STARRED KITCHENDelta Steak Au
From a starred kitchen & national award winner
Ratio
COGNAC 60BEEF STOCK 120CREAM 60DIJON 5
Ingredients
- SHALLOT30 g
- PEPPER5 g
- COGNAC60 ml
- BEEF STOCK120 ml
- CREAM60 ml
- DIJON5 ml
- BUTTER40 g
- GARLIC10 g
- THYME2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.