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
Scale
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
