Steak Tips Au Poivre
Indulge in the bold flavors of Steak Tips Au Poivre, a classic French-inspired dish that takes your dinner table to the next level. Tender, juicy steak tips are coated in freshly cracked black peppercorns, seared to perfection, and enveloped in a luxuriously creamy cognac and shallot sauce. This elegant yet approachable recipe is ready in just 30 minutes, making it perfect for a special weeknight meal or an impressive dinner party centerpiece. Serve these peppery, buttery steak tips with creamy mashed potatoes, crusty bread, or roasted vegetables for a restaurant-quality dining experience right at home. The rich, aromatic sauce and perfectly seasoned steak create a harmony of flavors that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 pound Steak tips
- 2 tablespoons Black peppercorns
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (minced)
- 0.25 cup Brandy or cognac
- 0.5 cup Beef broth
- 0.5 cup Heavy cream
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Place the black peppercorns in a sealable plastic bag and lightly crush them with a rolling pin or the bottom of a heavy pan until coarsely cracked. Spread them evenly on a plate.
Pat the steak tips dry with paper towels and season them evenly with kosher salt. Then press the steak tips onto the plate of cracked black peppercorns to coat them on all sides.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, add the steak tips in a single layer (work in batches if needed to avoid overcrowding). Sear the steak tips for about 2-3 minutes per side, until a crust forms, and the steak reaches your desired doneness (medium-rare is recommended). Remove the steak tips from the skillet and tent them with foil to keep warm.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and sauté for 1-2 minutes until softened and fragrant.
Carefully add the brandy or cognac to the skillet (turn off the heat temporarily if needed to avoid flare-ups). Deglaze the pan by scraping up any browned bits from the bottom. Let the brandy reduce by half, about 1-2 minutes.
Stir in the beef broth and let it simmer for 2-3 minutes to reduce slightly. Then, add the heavy cream and stir to combine. Simmer the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
Return the cooked steak tips and any accumulated juices to the skillet, tossing them gently in the sauce to coat.
Remove the skillet from the heat and garnish the dish with chopped fresh parsley before serving. Serve immediately with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 313 mg | 7% | |
*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.
