Description
Steak Au Poivre is a timeless French dish featuring tender steak coated in crushed peppercorns, pan-seared to perfection, and finished with a rich, creamy cognac sauce. Bold, elegant, and surprisingly simple, it’s a true steakhouse classic.
Ingredients
For the Steak
- 2 filet mignon or New York strip steaks (6–8 oz each)
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Sauce
- 1 shallot, finely minced
- ¼ cup cognac or brandy
- 1 cup beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
Instructions
- Season the Steaks: Pat steaks dry and season both sides with kosher salt to enhance flavor and ensure a good sear.
- Coat with Peppercorns: Press the coarsely crushed black peppercorns firmly onto both sides of the steaks to create a peppery crust.
- Heat the Skillet: Heat olive oil and butter in a heavy skillet over medium-high heat for a rich sear and flavor development.
- Sear the Steaks: Add steaks to the hot skillet and sear for 3–4 minutes per side until a crust forms and the steaks reach medium-rare doneness.
- Rest the Steaks: Transfer steaks to a plate and tent loosely with foil to maintain warmth and allow juices to redistribute.
- Sauté Shallots: Lower heat to medium and add minced shallot to the same pan; sauté for 1 minute to release sweetness.
- Deglaze with Cognac: Carefully add cognac and simmer until reduced by half to concentrate flavors.
- Add Broth and Simmer: Stir in beef broth and simmer for 5 minutes to build the sauce base.
- Add Cream and Mustard: Stir in heavy cream and Dijon mustard (optional), simmering gently until the sauce thickens, about 3–5 minutes.
- Serve: Spoon the rich peppercorn sauce over the rested steaks and serve immediately for a classic dining experience.
Notes
- Classic doneness for Steak Au Poivre is medium-rare (135°F / 57°C).
- Use cracked peppercorns, not ground pepper, for texture and flavor.
- Green peppercorns can substitute for a milder flavor.
- Cognac can be replaced with brandy or omitted if preferred.
- Serve with pommes frites or mashed potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: French
