Description
Steak au Poivre is a classic French dish featuring tender steak crusted with coarsely crushed black peppercorns, seared to perfection, and served with a creamy, rich pan sauce. It’s bold, elegant, and surprisingly easy to make at home.
Ingredients
- 2 boneless steaks (such as filet mignon, sirloin, or New York strip)
- 2 tablespoons coarsely crushed black peppercorns
- Salt, to taste
- 1 tablespoon vegetable oil or butter (for searing)
- 1/2 cup beef stock or broth
- 1/3 cup heavy cream
Instructions
- Pat steaks dry with paper towels and season both sides generously with salt.
- Press the crushed black peppercorns into both sides of the steaks to create a crust.
- Heat oil or butter in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or adjust to desired doneness. Remove steaks and tent with foil.
- Carefully add cognac to the hot pan (remove from heat first if using gas). Allow it to bubble, scraping up any browned bits from the pan.
- Add beef stock and simmer until slightly reduced, about 2–3 minutes.
- Stir in heavy cream and simmer for another 2–3 minutes until the sauce thickens.
- Return steaks to the pan briefly to coat in the sauce, or pour sauce over the steaks before serving.
Notes
Use freshly crushed peppercorns for the best flavor and texture.Sear steaks in batches if doubling the recipe to avoid overcrowding the pan. leaving behind rich flavor.For a milder sauce, use green peppercorns instead of black.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 1g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 140mg
