Steak Au Poivre Recipe

Steak au Poivre is a classic French dish that showcases the bold flavors of steak coated in cracked black peppercorns, seared to perfection, and finished with a rich creamy sauce. This dish is both elegant and hearty, making it perfect for special occasions or a fancy weeknight dinner. The pepper crust adds a delightful heat that pairs beautifully with the creamy sauce, elevating the steak to a restaurant-quality meal that’s surprisingly easy to prepare at home.

Necessary Kitchen Equipment

• Heavy Skillet: A cast-iron or stainless-steel skillet works best for searing.
• Meat Thermometer: To ensure the steak is cooked to your liking.
• Sharp Knife: For slicing the steak.
• Whisk: For mixing the sauce.

Ingredient Overview

• Steak: A good quality cut, such as filet mignon or ribeye, is recommended.
• Peppercorns: Coarsely crushed black peppercorns provide the signature flavor.
• Butter and Oil: For searing the steak and creating a rich sauce.
• Shallots: Finely chopped shallots add sweetness to the sauce.
• Brandy or Cognac: Adds depth of flavor; can substitute with beef broth if preferred.
• Heavy Cream: For a luscious sauce.

Step-by-Step Instructions

1. Prepare the Steak
   Take the steaks out of the refrigerator and let them come to room temperature (about 30 minutes). Pat them dry with paper towels, then season both sides generously with salt and press the crushed peppercorns into the meat to create a crust.
2. Sear the Steak
   Heat a heavy skillet over medium-high heat. Add a tablespoon of oil. Once the oil is hot, add the steaks to the pan. Sear for 3–4 minutes without moving, until a nice crust forms. Flip and cook for another 3–4 minutes for medium-rare, or adjust the cooking time according to your desired doneness. Use a meat thermometer to check the internal temperature (125°F/52°C for medium-rare).
3. Remove and Rest
   Transfer the steaks to a plate and tent loosely with foil. Let them rest while you make the sauce.
4. Make the Sauce
   In the same skillet, reduce the heat to medium and add a bit of butter. Sauté the shallots for about 1–2 minutes until softened. Carefully add the brandy or cognac, scraping up any browned bits from the bottom of the pan. Allow it to reduce for about 1 minute. Add the heavy cream and stir to combine, letting it simmer for another 2–3 minutes until slightly thickened. Season with salt to taste.
5. Serve
   Slice the steak against the grain and arrange it on plates. Spoon the creamy pepper sauce over the top. Serve with your choice of sides, such as roasted vegetables or creamy mashed potatoes.

Recipe Tips

• Peppercorns: Use a mix of black, white, and green peppercorns for a more complex flavor.
• Doneness: Adjust the cooking time based on the thickness of the steak and personal preference.
• Sauce Variations: Feel free to add a splash of Dijon mustard or a sprinkle of fresh herbs to the sauce for added flavor.

What to Serve With This Recipe

Steak au Poivre pairs beautifully with classic sides such as roasted asparagus, sautéed green beans, or a simple arugula salad. Creamy mashed potatoes or French fries make great accompaniments, too.

Frequently Asked Questions

Q: Can I use a different cut of steak?
A: Yes, while filet mignon and ribeye are preferred, you can use sirloin or New York strip steaks as well.

Q: Can I make the sauce ahead of time?
A: The sauce is best made fresh, but you can prepare the shallots and reduce the brandy in advance. Just reheat and add the cream before serving.

Q: What if I don’t have brandy or cognac?
A: You can substitute with beef broth for a non-alcoholic version, but the flavor will differ slightly.

Serving Suggestions

Plate the steak elegantly, drizzled with the pepper sauce and garnished with fresh herbs like parsley or chives for a touch of color. Pair with a glass of red wine to enhance the dining experience.

Equipment

• Heavy skillet
• Meat thermometer
• Sharp knife
• Whisk

Ingredients

• Steak
  2 (6 oz) filet mignon or ribeye steaks
  Salt, to taste
  2–3 tbsp cracked black peppercorns
• Sauce
  1 tbsp olive oil
  1 tbsp butter
  1 shallot, finely chopped
  1/4 cup brandy or cognac
  1/2 cup heavy cream
  Salt, to taste

Instructions

1. Prepare the Steak
   Season and press peppercorns into the steaks.
2. Sear the Steak
   Heat oil in a skillet, sear the steaks for 3–4 minutes per side.
3. Remove and Rest
   Transfer to a plate and let rest under foil.
4. Make the Sauce
   Sauté shallots, add brandy, reduce, then add cream and simmer.
5. Serve
   Slice the steak, spoon the sauce over, and enjoy!

Summary

Steak au Poivre is a rich and flavorful dish that combines the classic elements of French cooking with a simple preparation method. The creamy pepper sauce elevates the dish, making it a perfect choice for any occasion.

Notes

• Adjust the seasoning to your taste and enjoy with your favorite side dishes for a complete meal.

Steak au Poivre

Steak au Poivre is a rich and flavorful dish that combines the classic elements of French cooking with a simple preparation method. The creamy pepper sauce elevates the dish, making it a perfect choice for any occasion.

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Equipment

• Heavy skillet
• Meat thermometer
• Sharp knife
• Whisk

Ingredients

  

• Steak
• 2 6 oz filet mignon or ribeye steaks
• Salt to taste
• 2 –3 tbsp cracked black peppercorns
• Sauce
• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot finely chopped
• 1/4 cup brandy or cognac
• 1/2 cup heavy cream
• Salt to taste

Instructions

 

• Prepare the Steak
• Season and press peppercorns into the steaks.
• Sear the Steak
• Heat oil in a skillet, sear the steaks for 3–4 minutes per side.
• Remove and Rest
• Transfer to a plate and let rest under foil.
• Make the Sauce
• Sauté shallots, add brandy, reduce, then add cream and simmer.
• Serve
• Slice the steak, spoon the sauce over, and enjoy!

Notes

Adjust the seasoning to your taste and enjoy with your favorite side dishes for a complete meal.