Steak au Poivre Recipe
Introduction
Steak au Poivre is a classic French dish featuring tender, juicy steaks encrusted with cracked black peppercorns and smothered in a rich, creamy cognac sauce. It’s an elegant yet simple way to elevate your dinner with bold flavors and a luxurious finish.
Ingredients
- 2 boneless ribeye or filet mignon steaks (about 1 inch thick)
- 2 tablespoons whole black peppercorns (coarsely crushed)
- Salt (to taste)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup cognac or brandy
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Step 1: Pat the steaks dry with paper towels and season both sides generously with salt. Press the coarsely crushed black peppercorns firmly onto both sides of each steak to create a crust.
- Step 2: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot. Add the steaks and sear for about 4-5 minutes per side for medium-rare, or until they reach your preferred doneness (130°F or 54°C for medium-rare). Remove the steaks and let them rest loosely covered with foil.
- Step 3: Carefully add the cognac or brandy to the same skillet to deglaze, scraping up any browned bits with a wooden spoon. Let it simmer for 1-2 minutes.
- Step 4: Reduce heat to medium-low, then stir in the heavy cream and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens slightly, adjusting seasoning with salt if needed.
- Step 5: Slice the rested steaks if desired and arrange on plates. Spoon the peppercorn sauce over the steaks and garnish with chopped fresh parsley, if using. Serve immediately with your favorite sides.
Tips & Variations
- Coarsely crushing the peppercorns just before cooking will give the best texture and flavor for the crust.
- Use a meat thermometer to cook steaks perfectly to your desired doneness.
- Substitute brandy for cognac if preferred, or use a dry white wine for a different flavor.
- For a lighter sauce, reduce the amount of cream or substitute with half-and-half.
Storage
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the steak and to warm the sauce evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this recipe?
Yes, while ribeye and filet mignon are preferred for their tenderness and flavor, sirloin or strip steak can also work well. Just adjust cooking times based on thickness and cut.
What can I serve with Steak au Poivre?
This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a crisp green salad to balance the richness of the sauce.
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Steak au Poivre Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This classic French Steak au Poivre recipe features tender ribeye or filet mignon steaks crusted with cracked black peppercorns, seared to perfection, and finished with a rich, creamy cognac mustard sauce. Perfectly balanced with bold peppery flavors and a luscious sauce, this dish is ideal for an elegant dinner or special occasion.
Ingredients
Steaks
- 2 boneless ribeye or filet mignon steaks (about 1 inch thick)
- Salt (to taste)
- 2 tablespoons whole black peppercorns (coarsely crushed)
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Sauce
- 1/2 cup cognac or brandy
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Prepare the Steaks: Pat the steaks dry with paper towels and season both sides generously with salt. Press the coarsely crushed black peppercorns firmly onto both sides of the steaks to form a pepper crust.
- Sear the Steaks: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare (130°F or 54°C internal temperature) or to your preferred doneness. Remove the steaks from the skillet and rest them loosely covered with foil on a plate.
- Make the Sauce: In the same skillet, carefully add the cognac or brandy and deglaze by scraping up any browned bits with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly. Reduce heat to medium-low, then stir in the heavy cream and Dijon mustard. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly. Season with salt to taste.
- Serve: Slice the rested steaks if desired and plate them. Spoon the peppercorn sauce generously over the steaks. Garnish with chopped fresh parsley if you like. Serve with your favorite sides such as mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Notes
- Use a meat thermometer for accurate steak doneness.
- Coarsely crush the black peppercorns for the best texture and flavor crust.
- Be cautious when adding cognac to the hot pan to avoid flare-ups.
- Allow steaks to rest after cooking to retain juices.
- Substitute heavy cream with half-and-half for a lighter sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
Keywords: Steak au Poivre, peppercorn steak, French steak recipe, creamy cognac sauce, filet mignon recipe, ribeye steak, pan seared steak
