Steak au Poivre
Steak au poivre: strip steaks crusted with cracked black pepper, seared in a hot pan and served with a rich cognac and cream peppercorn sauce. A bistro classic at home.
By Tasty Nest Recipes Editorial TeamPublished
30 min total 4 steaksIntermediate
Photo: Tim Pierce · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Steak au poivre is a French bistro classic: steaks pressed into coarsely cracked peppercorns, seared until crusty, then bathed in a velvety pan sauce of shallot, cognac, beef broth and cream.
Cracking the peppercorns coarsely, rather than grinding them fine, gives a fragrant, crunchy crust without overwhelming heat. Serve with frites, roasted potatoes or a green salad.
Equipment you'll need
- Large cast-iron or stainless skillet
- Instant-read thermometer
- Heavy pan or mortar and pestle for cracking pepper
Tips for success
- Crack the peppercorns under a heavy pan or in a mortar; a fine grind will taste harsh.
- Take the pan off the heat before adding alcohol to reduce the risk of flare-ups.
- The USDA recommends 145°F (63°C) with a 3-minute rest for steaks; cook to that temperature if you prefer or are serving anyone at higher risk.
Substitutions and variations
- Use filet mignon or ribeye instead of strip steak.
- Replace the cognac with extra broth and 1 teaspoon red wine vinegar for an alcohol-free sauce.
- Use green peppercorns in brine for a milder, classic variation.
Storage and reheating
To store: Refrigerate steak and sauce separately for up to 3 days. Freezing is not recommended for the cream sauce.
To reheat: Slice the steak and warm it briefly in the gently reheated sauce over low heat, without boiling.
Recipe
Steak au Poivre
Steak au poivre: strip steaks crusted with cracked black pepper, seared in a hot pan and served with a rich cognac and cream peppercorn sauce. A bistro classic at home.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4 steaks
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Steaks
Peppercorn sauce
Instructions
Step 1: Season
Pat the steaks dry and season with salt. Press the cracked pepper firmly onto both sides. Let stand at room temperature for 20 minutes.
Step 2: Sear
Heat the oil in the skillet over medium-high heat until shimmering. Cook the steaks for 3 to 4 minutes per side, adding the butter for the last minute and basting, until 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Transfer to a plate to rest.
Step 3: Cook the shallot
Pour off all but 1 tablespoon of fat. Lower the heat to medium and cook the shallot for 1 minute.
Step 4: Add the cognac
Take the pan off the heat, add the cognac (stand back; it can flare), then return to the heat and simmer, scraping up the browned bits, until reduced by half.
Step 5: Finish the sauce
Add the broth and simmer for 2 minutes, then add the cream and mustard and simmer for 2 to 3 minutes until it coats a spoon. Off the heat, whisk in the cold butter and any resting juices.
Step 6: Serve
Spoon the sauce over the steaks and sprinkle with parsley.
Cuisine: French · Course: Dinner
Estimated nutrition per serving
- Calories
- 580
- Protein
- 50 g
- Fat
- 40 g
- Carbs
- 3 g
- Fibre
- 1 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/steak-au-poivre
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