Steak Au Poivre Recipe
A luxurious dish that brings restaurant-quality steak to your kitchen. Coarsely cracked peppercorns form a crispy crust, and a creamy, flavorful sauce elevates the steak’s juiciness. This elegant recipe is simple to make and perfect for special occasions or an unforgettable dinner.
Ingredients
- 4 steaks filet mignon or sirloin cuts
- 3 tablespoons black peppercorns crushed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots finely minced
- ¼ cup brandy or cognac
- ½ cup heavy cream
- ½ cup beef stock
- Salt to taste
Instructions
- Prepare the Steaks: Pat the steaks dry and allow them to sit at room temperature for 20 minutes. Season generously with salt and press the crushed peppercorns into both sides of the steaks.
- Sear the Steaks: Heat olive oil and butter in a heavy skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Remove the steaks and set aside.
- Deglaze the Pan: Lower heat and add the minced shallots to the pan. Sauté until translucent. Pour in the brandy or cognac, and carefully ignite (optional, but impressive!). Let the alcohol burn off.
- Make the Velvet Sauce: Add beef stock and more crushed peppercorns. Simmer to reduce. Stir in heavy cream, letting the sauce thicken.
- Bring It All Together: Return the steaks to the skillet and let them soak up the sauce for about 1 minute. Plate the steaks and drizzle with the sauce.
Notes
- For a dairy-free option, use coconut cream.
- To skip alcohol, use apple cider vinegar or extra beef stock.
- This sauce works beautifully with lamb chops, pork tenderloin, or even tofu for a vegetarian option.
- Use a heavy cast-iron skillet for even heat. Add cayenne pepper for extra heat if desired.
- Rest the steaks after searing to lock in juices.