Steak Au Poivre
Elevate your dinner table with the timeless elegance of Steak Au Poivre, a classic French dish that pairs tender, juicy steaks with an irresistibly creamy peppercorn sauce. This recipe features thick-cut ribeye or filet mignon coated in freshly cracked black peppercorns, creating a bold, spicy crust that perfectly complements the luscious Cognac-flambéed sauce enriched with heavy cream and beef stock. In just 30 minutes, you can achieve restaurant-worthy results right in your kitchen. Serve this indulgent steak with roasted potatoes or a crisp green salad for a sophisticated yet approachable meal that’s sure to impress. Perfect for date nights or special occasions, Steak Au Poivre brings the flavors of French bistro dining to your plate.
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Recipe Information
Ingredients
- 2 pieces Ribeye or filet mignon steaks (about 1 to 1.5 inches thick)
- 2 tablespoons Coarse black peppercorns, freshly cracked
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 0.25 cup Cognac or brandy
- 0.5 cup Heavy cream
- 0.25 cup Beef stock or broth
Instructions
Take the steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature.
Generously season both sides of the steaks with kosher salt.
Coat both sides of the steaks with the cracked black peppercorns, pressing them in gently so they adhere to the surface.
Heat a large heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the vegetable oil and 1 tablespoon of butter.
When the butter is melted and the skillet is very hot, carefully add the steaks. Sear each side for 3-4 minutes to achieve a golden-brown crust.
Use tongs to sear the edges of the steaks for 1-2 minutes. Reduce the heat slightly and cook to your desired doneness (125°F for rare, 135°F for medium-rare, or 145°F for medium) using a meat thermometer.
Once cooked to your liking, transfer the steaks to a plate and tent loosely with aluminum foil to rest.
Reduce the heat to medium and carefully add the cognac or brandy to the skillet. Use caution as it may flame up.
Scrape the bottom of the skillet with a wooden spoon to release any browned bits (fond), then let the liquid reduce for about 1 minute.
Stir in the beef stock and let it simmer for another minute to reduce.
Add the heavy cream and whisk to combine. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Remove from heat and whisk in the remaining tablespoon of butter for a silky texture.
Serve the steaks topped with the peppercorn sauce. Pair with roasted potatoes or a simple salad for a complete meal.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 667 mg | 14% | |
*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.
