Description
Steak au Poivre is a classic French bistro dish featuring tender steak crusted in cracked black peppercorns and finished with a rich, creamy cognac pan sauce. Bold, elegant, and surprisingly easy to make, this recipe is perfect for date nights or special occasions, delivering a restaurant-quality meal with a robust peppery crust and a luscious sauce.
Ingredients
Steaks
- 2 beef tenderloin or strip steaks (6–8 oz each)
- 2 tablespoons whole black peppercorns, coarsely crushed
- Kosher salt, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
Pan Sauce
- ⅓ cup cognac or brandy
- ½ cup beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon butter
Instructions
- Prepare the Steaks: Pat steaks dry with paper towels and season both sides lightly with kosher salt to enhance flavor and promote a good crust.
- Apply Peppercorns: Press coarsely crushed black peppercorns firmly onto both sides of each steak ensuring an even pepper crust.
- Sear the Steaks: Heat olive oil and butter in a heavy skillet over medium-high heat. Once hot, add steaks and sear for 3–4 minutes per side until medium-rare.
- Rest Steaks: Transfer cooked steaks to a plate and tent loosely with foil. Resting allows juices to redistribute for tender results.
- Start the Sauce: Reduce heat to medium. Carefully add cognac to the pan, doing so off the flame if necessary to prevent flare-ups.
- Deglaze the Pan: Simmer the cognac for 1–2 minutes, scraping up browned bits from the bottom to build flavor.
- Add Broth and Reduce: Pour in beef broth and continue to reduce by half over medium heat concentrating the sauce flavors.
- Incorporate Cream and Mustard: Stir in heavy cream and optional Dijon mustard, then simmer for 3–5 minutes until the sauce thickens.
- Finish with Butter: Stir in 1 tablespoon cold butter to enrich the sauce and give it a silky texture.
- Serve: Spoon the finished sauce over the rested steaks immediately for best flavor and texture experience.
Notes
- Use coarsely crushed black peppercorns rather than ground pepper for the distinctive crunch and flavor.
- Check internal steak temperature for preferred doneness: Rare (125°F), Medium-Rare (130–135°F), Medium (140°F).
- The sauce thickens quickly; serve immediately after preparation.
- Brandy or bourbon can be used as substitutes for cognac in the pan sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
