Steak Au Poivre Steaks with Crushed Peppercorns
Indulge in the timeless elegance of Steak Au Poivre, a French-inspired dish that brings tender ribeye or filet mignon steaks to life with a bold, peppery crust and a luxurious cognac cream sauce. Featuring coarsely crushed black peppercorns that infuse every bite with a zesty kick, this recipe strikes the perfect balance between rustic flavor and sophisticated presentation. The sauce, crafted with sautéed shallots, cognac, and heavy cream, creates a silky accompaniment to the perfectly seared steaks. Ready in just 30 minutes, this restaurant-quality meal is ideal for a romantic dinner or special occasion. Serve with creamy mashed potatoes or crisp sautéed green beans to complete this mouthwatering feast sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Ribeye or filet mignon steaks
- 2 tablespoons Black peppercorns
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 2 tablespoons Shallots, finely minced
- 1 cup Cognac or brandy
- 1 cup Heavy cream
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Let the steaks come to room temperature by setting them out for 20-30 minutes before cooking.
Coarsely crush the black peppercorns using a mortar and pestle or by placing them in a resealable bag and crushing them with a rolling pin.
Pat the steaks dry with paper towels and season both sides generously with salt. Press the crushed peppercorns into both sides of the steaks, creating an even crust.
Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the vegetable oil and 1 tablespoon of butter. Swirl to coat the pan evenly.
When the pan is hot and begins to smoke slightly, carefully place the steaks in the skillet. Sear for 3-5 minutes on the first side, until a deep golden-brown crust forms. Flip the steaks and sear the other side for an additional 3-5 minutes for medium-rare, or adjust cook time for desired doneness.
Remove the steaks from the skillet and place them on a plate. Tent loosely with aluminum foil and let them rest while preparing the sauce.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced shallots and sauté for 1-2 minutes, until softened.
Carefully pour in the cognac or brandy (be cautious, as it may flame up). Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Let the alcohol cook off for about 1 minute, then stir in the heavy cream. Simmer the sauce, stirring frequently, until it thickens slightly, about 3-4 minutes.
Taste the sauce and adjust seasoning with salt if necessary.
Plate the steaks and spoon the sauce generously over the top. Sprinkle with chopped parsley if desired.
Serve immediately with your favorite sides, such as mashed potatoes or sautéed green beans.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 0.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 428 mg | 9% | |
*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.
