Swordfish au Poivre with Cognac Cream Pan Sauce

Steps

1. Step 1

   Crack the peppercorns: put the black and white peppercorns in a zip-top bag or on a cutting board and crush them with the bottom of a heavy skillet or a rolling pin until coarsely broken, not powdery. Spread them on a plate.

   5 min

   • 1 tbsp black peppercorns
   • 1 tbsp white peppercorns
2. Step 2

   Pat the swordfish dry again and season both sides lightly with salt. Press one flat side of each steak firmly into the cracked pepper so it sticks in an even crust; leave the other side bare so the dish isn't too fiery. Let the fish sit at room temperature while you bring a pot of salted water to a boil for the beans.

   5 min

   • 4 pieces swordfish steaks (6-7 oz each, about 1 inch thick)
   • kosher salt
3. Step 3

   Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Add 2 tbsp of the butter; when the foam subsides, lay in the steaks pepper side down. Sear without moving for 4 minutes, until a dark crust forms.

   4 min

   • 4 pieces swordfish steaks (6-7 oz each, about 1 inch thick)
   • 1 tbsp neutral oil
   • 2 tbsp unsalted butter
4. Step 4

   Flip the steaks and cook 3 to 4 minutes more, until the fish is just opaque at the center and feels firm when pressed (about 130°F on an instant-read thermometer). Move to a plate and tent loosely with foil.

   4 min

5. Step 5

   Boil the haricots verts in the salted water until tender but still bright, 3 to 4 minutes. Drain well, return to the hot pot off the heat, and toss with the butter, the parsley and a pinch of salt. Cover to keep warm.

   5 min

   • 1 lb haricots verts (thin green beans)
   • 2 tbsp unsalted butter
   • 1 tbsp fresh parsley
6. Step 6

   Pour off all but a thin film of fat from the skillet and set it over medium heat. Add the shallot and cook, stirring, until softened, about 1 minute. Take the pan off the heat, add the Cognac, then return it to the heat and simmer briskly until reduced to a couple of tablespoons, about 1 minute. (If it catches flame, stand back and let it burn out.)

   3 min

   • 1 large shallot
   • 1/3 cup Cognac
7. Step 7

   Add the stock and simmer 1 minute, scraping up the browned bits. Stir in the cream and Dijon and simmer until the sauce coats the back of a spoon, 3 to 4 minutes. Off the heat, stir in the remaining 1 tbsp butter and the lemon juice, then taste and add salt as needed.

   5 min

   • kosher salt
   • 1 tbsp unsalted butter
   • 1/2 cup low-sodium chicken stock
   • 3/4 cup heavy cream
   • 1 tsp Dijon mustard
   • 1 tsp lemon juice
8. Step 8

   Stir any juices from the fish plate into the sauce. Spoon the sauce onto warm plates, set a steak on top pepper side up, and serve the buttered haricots verts alongside.

   • 4 pieces swordfish steaks (6-7 oz each, about 1 inch thick)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026