Cube Steaks Au Poivre
Tender, flavorful, and irresistibly indulgent, Cube Steaks Au Poivre is a sophisticated take on a weeknight dinner classic. This French-inspired recipe transforms humble cube steaks into a culinary masterpiece by encrusting them with coarsely cracked black peppercorns and searing them to perfection for a golden-brown crust. The rich pan sauce, made with sautéed shallots, a splash of brandy or Cognac, velvety heavy cream, and savory beef stock, elevates the dish with layers of bold and creamy flavor. Perfectly balanced and ready in just 30 minutes, this elegant entrée is ideal for date nights, dinner parties, or simply treating yourself to a gourmet meal at home. Serve with a side of mashed potatoes or roasted vegetables to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces Cube steaks
- 2 tablespoons Black peppercorns, coarsely cracked
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Shallots, finely minced
- 1 quarter cup Brandy or Cognac
- 1 cup Beef stock
- 0.5 cup Heavy cream
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Place the cube steaks on a clean cutting board and season both sides evenly with salt.
Press the coarsely cracked black peppercorns firmly into both sides of each steak, coating them thoroughly.
In a large skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter melts and starts to foam.
Add the cube steaks to the skillet and sear for 2-3 minutes per side until a golden-brown crust forms. Remove the steaks from the skillet and set aside on a plate while keeping them warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
Carefully pour in the brandy or Cognac, and deglaze the skillet by stirring and scraping up the browned bits from the bottom. Allow the alcohol to cook off, about 1-2 minutes.
Pour in the beef stock and bring the mixture to a simmer. Let it reduce by half (roughly 4-5 minutes).
Stir in the heavy cream and let the sauce simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning if necessary.
Return the cube steaks to the skillet, spooning the sauce over the top. Allow the steaks to warm through for another 1-2 minutes.
Remove the skillet from heat, garnish with chopped parsley if desired, and serve the Cube Steaks Au Poivre immediately with the creamy pan sauce.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
