Steak au Poivre Recipe

Introduction

Steak au Poivre is a classic French dish known for its bold peppercorn crust and rich creamy sauce. This recipe delivers tender, flavorful steak with a luscious cognac cream sauce that’s perfect for a special dinner or indulgent weeknight meal.

Ingredients

• 2 boneless ribeye or filet mignon steaks (about 1 inch thick)
• 2 tablespoons whole black peppercorns (coarsely crushed)
• Salt (to taste)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup cognac or brandy
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• Fresh parsley (chopped, for garnish, optional)

Instructions

1. Step 1: Pat the steaks dry with paper towels and season both sides generously with salt. Press the crushed black peppercorns onto both sides to form a crust.
2. Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the steaks and sear for 4-5 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest loosely covered with foil.
3. Step 3: Carefully add cognac or brandy to the skillet to deglaze, scraping up browned bits with a wooden spoon. Let simmer 1-2 minutes.
4. Step 4: Reduce heat to medium-low, stir in heavy cream and Dijon mustard. Simmer for 3-5 minutes until sauce thickens slightly. Season with salt if needed.
5. Step 5: Slice steaks if desired, plate them, and spoon the peppercorn sauce over the top. Garnish with chopped parsley if using, and serve immediately.

Tips & Variations

• For an extra peppery crust, use a mortar and pestle to coarsely crush the peppercorns just before cooking.
• If you don’t have cognac or brandy, a good-quality bourbon or dry white wine can be a substitute.
• Letting the steaks rest after searing ensures juicy, tender results.
• Try adding shallots to the sauce for additional depth of flavor.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream sauce from breaking. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, while ribeye and filet mignon are ideal for tenderness and flavor, sirloin or strip steaks can also work well if you don’t mind slightly less marbling.

How do I know when the steak is done?

Using a meat thermometer is the best way to check doneness. For medium-rare, cook until the internal temperature reaches 130°F (54°C). Remove from heat and let it rest; the temperature will rise slightly.