Steak Au Poivre Classic
Elevate your dinner table with the timeless elegance of Steak Au Poivre Classic, a French-inspired dish that celebrates the robust flavors of perfectly seared beef tenderloin steaks paired with a rich, creamy peppercorn sauce. This recipe highlights the bold bite of freshly cracked black pepper crusting the tender filet mignon, balanced beautifully by the subtle sweetness of sautéed shallots and the luxurious depth of cognac-infused cream. Finished in just 30 minutes, this impressive yet approachable dish is perfect for date nights or special occasions. Serve it with roasted potatoes or a crisp green salad for a restaurant-worthy meal that’s sure to impress. Whether you’re a seasoned home chef or cooking to impress, this classic steak au poivre recipe is a must-try masterpiece.
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Recipe Information
Ingredients
- 4 pieces Beef tenderloin steaks (filet mignon, about 1.5 inches thick)
- 2 teaspoons Kosher salt
- 4 tablespoons Black peppercorns, freshly cracked
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 2 tablespoons Shallots, finely minced
- 0.25 cup Cognac or brandy
- 0.5 cup Heavy cream
- 0.25 cup Beef stock
Instructions
Take the beef tenderloin steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season each steak generously with kosher salt on all sides. Spread the cracked black pepper evenly on a plate and gently press each steak into the pepper to form a crust on both sides.
Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Add the vegetable oil and 1 tablespoon of the butter.
When the butter has melted and starts to foam, carefully place the steaks in the skillet. Sear each side for about 3-4 minutes for medium-rare, or until they reach your desired doneness. Use an instant-read thermometer to check the internal temperature (130-135°F for medium-rare).
Remove the steaks from the skillet and tent them loosely with foil. Let them rest while you prepare the sauce.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallots and sauté for 1-2 minutes until translucent.
Carefully pour the cognac or brandy into the skillet. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let it simmer for about 1 minute to reduce slightly.
Stir in the beef stock and heavy cream. Allow the sauce to simmer for 3-4 minutes, thickening slightly. Taste and adjust seasoning with salt if necessary.
Return the steaks to the skillet for about 1 minute to warm them up and coat them lightly with the sauce.
Serve the steaks immediately, drizzled with the creamy pepper sauce. Pair with a side of potatoes or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 0.7 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1750 mg | 37% | |
*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.
