Description
Follow these steps to prepare classic Steak au Poivre, featuring a perfectly seared steak coated in crushed peppercorns and finished with a rich cognac cream pan sauce.
Ingredients
Scale
- 2 (8 ounce) beef tenderloin or sirloin steaks, 1 1/2 inches thick
- 1 tablespoon coarse salt
- 1/4 cup whole black peppercorns
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/4 cup cognac or brandy
- 1/2 cup beef stock
- 1/4 cup heavy cream
Instructions
- Pat the steaks dry with paper towels. Season both sides generously with salt.
- Place the whole peppercorns in a sturdy plastic bag or between two sheets of parchment paper. Crush them coarsely using the bottom of a heavy pan or a rolling pin. Do not grind them into a fine powder.
- Press the crushed peppercorns firmly onto both sides of the steaks, creating a thick crust.
- Heat 1 tablespoon of butter and the olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until the fat shimmers.
- Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, depending on thickness. For medium-rare (130-135°F), sear until a nice crust forms.
- Remove the steaks from the skillet and set them on a plate to rest. Tent loosely with foil.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Scrape up any browned bits from the bottom of the pan.
- Pour in the cognac or brandy. Let it bubble for about 30 seconds, scraping the bottom of the pan again. If using a gas stove, carefully tilt the pan toward the flame to flambé, standing back. Allow the flames to die down naturally.
- Pour in the beef stock and bring to a simmer. Cook until the liquid reduces by half.
- Stir in the heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Do not boil rapidly.
- Slice the rested steaks against the grain, or serve whole. Spoon the pan sauce generously over the steak.
Notes
- For best results, use filet mignon or a quality sirloin cut.
- Allow the steaks to come close to room temperature for about 30 minutes before cooking for even searing.
- Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Classic sides include French fries (frites) or creamy mashed potatoes and steamed green beans.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2
- Sodium: 750
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 45
- Cholesterol: 160