Steak au Poivre
Steak au poivre is a restaurant-style recipe that’s surprisingly easy to make at home. The bold peppercorn crust and creamy sauce are perfect for steak night.
Servings: 2
Equipment
- Mortar and Pestle Optional
Ingredients
- 2 steaks boneless ribeye, New York strip or filet mignon, about 1-inch thick
- 1 Tablespoon black peppercorns whole
- 1 Teaspoon salt
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 shallot small, finely minced
- ¼ Cup brandy or cognac
- ½ Cup heavy cream
- ¼ Cup beef broth
Optional Garnishes
- fresh parsley
- fresh thyme
Instructions
- Crush the peppercorns using a mortar and pestle or the bottom of a heavy skillet. Spread them evenly on a plate.
- Pat the steaks dry with paper towels. Season each side with salt, then press them into the crushed peppercorns to coat both sides evenly.
- Heat the olive oil and half the butter in a heavy skillet over medium-high heat until very hot but not smoking.
- Add the steaks and sear for 3 to 4 minutes per side for medium-rare, depending on thickness. Adjust time to your preferred doneness. Transfer steaks to a plate and tent with foil to rest.
- Lower the heat to medium. Add the other half of the butter to the skillet, then sauté the minced shallot for about 1 minute, scraping up any browned bits.
- Carefully pour in the brandy. (If desired and safe, flambé by briefly igniting with a long lighter to burn off alcohol). Let it simmer for 1 to 2 minutes to reduce slightly.
- Add beef broth and simmer for another minute. Stir in the cream and let the sauce simmer until thickened slightly, 2 to 3 minutes.
- Return the steaks to the pan briefly to warm through, spooning sauce over the top.
- Serve hot, drizzled with sauce and garnished with herbs if desired.
Notes
Crush the peppercorns: You want texture, not powder, so crush instead of grinding.
Use room temperature steaks: Helps them cook evenly.
Deglaze carefully: If flambéing, always turn off the heat first.
Taste the sauce: Adjust cream, salt or broth before serving.
Rest the meat: Always let it sit before slicing.
Use room temperature steaks: Helps them cook evenly.
Deglaze carefully: If flambéing, always turn off the heat first.
Taste the sauce: Adjust cream, salt or broth before serving.
Rest the meat: Always let it sit before slicing.
Nutrition
Calories: 837kcal | Carbohydrates: 8g | Protein: 49g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 207mg | Sodium: 1427mg | Potassium: 808mg | Fiber: 2g | Sugar: 3g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 5mg
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