Steak au Poivre

Made with a few ingredients, this Steak au Poivre is a meal that is sure to impress! Peppercorn-crusted steak seared to perfection and then coated in a creamy sauce, this recipe is perfect for any occasion.

Course Main Course

Cuisine French

Prep Time 50

Cook Time 15

Total Time 1 5

Servings servings

Calories 569kcal

Author John Kanell

Equipment

Rimmed baking sheet or platter
Mortar and pestle or spice grinder
Large skillet
Foil

Ingredients

4 beef tenderloin steaks (6-ounce/168g)
1 teaspoon kosher salt
2 tablespoons whole black peppercorns
2 tablespoons unsalted butter
2 teaspoons vegetable oil
1 shallot finely chopped
⅓ cup Cognac or brandy (80mL)
½ cup heavy cream (120mL)

Instructions

Lay out the steaks on a rimmed baking sheet or large plate. Let the steaks sit at room temperature for 45 minutes.
Sprinkle both sides of the steaks with salt. Coarsely crush the peppercorns in a mortar and pestle or spice grinder. Press the peppercorns onto both sides of the steaks until it coats the surface.
In a large stainless steel or cast-iron skillet over medium-high heat, heat the oil and butter until the butter is melted and begins to brown. Add the steaks and cook on each side for 3 to 4 minutes or until browned and crusty and the internal temperature is 130F - 140F. Transfer the steaks to a platter to rest and loosely cover with foil to keep warm.
Add the shallot to the skillet and cook until softened, about 2 minutes. (If your pan is super hot from cooking the steaks, remove it from the heat for a minute or two to cool down.)
Remove the pan from the heat and add the Cognac. Carefully ignite the Cognac with a long match, gently shaking the pan until the flames are out. (If cooking with gas, the Cognac may ignite when added to the pan if left on the flame. Remove the pan from the flame, add the Cognac, then return the pan to the heat to prevent an uncontrolled flare-up.) If you do not want to ignite the Cognac, simmer for 1 minute to burn off the alcohol.
Return the pan to medium heat and whisk in the cream. Bring to a boil, whisking constantly, until sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Serve the steaks immediately with the sauce spooned over the top.

Video

Notes

If you do not have a mortar and pestle or a spice grinder, you can place the peppercorns in a small ziptop bag and use a rolling pin or heavy object to crush the peppercorns.
Add some crème fraîche to the skillet alongside the heavy cream for some tanginess in the sauce.
To ensure the steaks cook evenly, it’s essential to let your steak come to room temperature beforehand. Simply place it out of direct sunlight on your kitchen counter before you start seasoning the steaks.
If there is moisture on your steaks, pat them dry before seasoning. Doing so will ensure you get a nice sear on the steaks.
If you don’t want to ignite the Cognac, you can bring it to a boil and cook for 1 minute to cook off the alcohol.
Don’t disturb the steaks until they are ready to turn. You want a nice peppery crust to form on the surface.

Nutrition

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