Steak au Poivre

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Steak au Poivre is a classic French dish that features a perfectly cooked steak coated in cracked black peppercorns and seared to create a delicious crust. The peppercorns add a bold, spicy flavor that pairs beautifully with the rich, tender steak. After searing the steak, a creamy, flavorful pan sauce is made using cognac, beef broth, and heavy cream, creating a luxurious, savory sauce that complements the peppery crust of the meat.

I first made Steak au Poivre when I was in the mood for a restaurant-quality meal at home. The peppercorn-crusted steak was incredibly flavorful, and the creamy cognac sauce was the perfect finishing touch. What I love most about this dish is how elegant it is, yet it’s surprisingly easy to make at home. Steak au Poivre is perfect for a special occasion, a romantic dinner, or whenever you want to indulge in a rich and flavorful meal. Pair it with roasted potatoes, sautéed vegetables, or a simple salad for a complete meal.

Perfect for:

  • Date nights
  • Dinner parties
  • Celebratory meals
  • Steak enthusiasts
  • Fans of French cuisine

Why You’ll Love This Recipe

Here are 10 reasons why Steak au Poivre will become a favorite in your culinary repertoire:

  • Classic French Elegance: A timeless dish that elevates any dining experience.
  • Peppery and Bold Flavor: The cracked black pepper adds an irresistible kick to every bite.
  • Rich and Creamy Sauce: The pan sauce, infused with cognac or brandy, complements the steak perfectly.
  • Tender and Juicy: Cooked to perfection, the steak remains succulent and full of flavor.
  • Simple Yet Sophisticated: Easy to prepare, yet impressive enough for special occasions.
  • Customizable Spice Level: Adjust the amount of peppercorns to suit your taste.
  • Quick to Make: Ready in under 30 minutes, perfect for weeknight indulgence.
  • Restaurant-Quality Dish: Recreate a fine-dining experience at home.
  • Pairs Beautifully: Goes well with a variety of sides, from mashed potatoes to green beans.
  • Perfect for Entertaining: A guaranteed hit that will leave guests raving.

Preparation and Cooking Time

  • Total Time: 25-30 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 15-20 minutes
  • Servings: 2 servings
  • Calories per serving: Approximately 450-500 calories
  • Key Nutrients: Protein: 35g, Carbs: 5g, Fat: 30g

Ingredients

For the Steak:

  • 2 (6-8 oz) beef tenderloin steaks
  • 2-3 tablespoons cracked black peppercorns
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

For the Sauce:

  • ¼ cup cognac or brandy
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ cup beef or chicken stock
  • Salt and pepper, to taste

Optional Garnish:

  • Fresh parsley, chopped

Ingredient Highlights

  • Beef Tenderloin: The star of the dish, known for its tenderness and flavor.
  • Cracked Black Peppercorns: Provide the signature spice and texture.
  • Cognac or Brandy: Adds depth and a touch of sweetness to the sauce.
  • Heavy Cream: Ensures a silky, luxurious sauce.

Step-by-Step Instructions

Prepare the Steaks:

  1. Season Steaks: Generously season both sides of the steaks with salt, then press cracked black peppercorns into the meat to form a crust.
  2. Heat Pan: Heat a large skillet over medium-high heat and add butter and olive oil.
  3. Sear Steaks: Place the steaks in the hot pan and sear for 3-4 minutes per side for medium-rare, or longer to your desired doneness.
  4. Rest Steaks: Transfer the steaks to a plate and tent with foil to keep warm.

Make the Sauce:

  1. Deglaze Pan: Carefully pour cognac or brandy into the skillet and scrape up any browned bits. Allow the alcohol to cook off for about 1-2 minutes.
  2. Add Stock: Stir in the beef or chicken stock and let it simmer for 2-3 minutes.
  3. Finish with Cream and Mustard: Lower the heat and stir in heavy cream and Dijon mustard. Simmer until the sauce thickens, about 2-3 minutes. Adjust seasoning with salt and pepper.

Serve:

  1. Plate the Steaks: Place the steaks on a serving plate and spoon the sauce over the top. Garnish with chopped parsley, if desired.

How to Serve

Here are 9 serving suggestions for Steak au Poivre:

  • With Mashed Potatoes: The creamy potatoes complement the rich sauce beautifully.
  • With Roasted Vegetables: Add color and nutrition with roasted carrots, asparagus, or Brussels sprouts.
  • Alongside a Crisp Salad: A fresh green salad with a light vinaigrette balances the richness of the dish.
  • With French Fries: A bistro-style pairing for a casual yet indulgent meal.
  • With Crusty Bread: Perfect for mopping up the luscious sauce.
  • With Rice Pilaf: Adds a delicate, aromatic touch to the meal.
  • With Creamed Spinach: Enhances the decadence of the dish.
  • With Garlic Butter Mushrooms: A savory side that pairs beautifully with the steak.
  • As a Romantic Dinner: Serve with champagne or a sparkling wine for a special occasion.

Additional Tips

  • Use Freshly Cracked Pepper: For the best flavor, crack the peppercorns just before cooking. Freshly cracked pepper gives a more aromatic and vibrant taste compared to pre-ground pepper.
  • Choose the Right Cut of Steak: Classic Steak au Poivre is traditionally made with tender cuts like filet mignon, but you can also use ribeye or New York strip for a richer flavor.
  • Room Temperature Steak: Let your steak come to room temperature before cooking. This ensures even cooking and better searing.
  • Properly Sear the Steak: Get your skillet hot before adding the steak. The goal is to sear it quickly on both sides to develop a delicious crust while keeping the inside tender and juicy.
  • Don’t Overcrowd the Pan: If you’re making more than one steak, cook them in batches. Overcrowding the pan lowers the temperature and can result in steaming rather than searing.
  • Use a Heavy Skillet: A cast-iron skillet is ideal for this dish. It retains heat well and gives the steak a nice sear.
  • Deglaze the Pan: After removing the steak, deglaze the pan with brandy, cognac, or even a splash of broth. This will loosen the flavorful brown bits stuck to the bottom and infuse the sauce.
  • Finish with a Rich Sauce: Make sure the pepper sauce is rich and creamy. Add heavy cream slowly and adjust the seasoning as needed for balance.
  • Rest the Steak: After cooking, let the steak rest for 5-10 minutes to allow the juices to redistribute. This ensures a juicy and tender steak when sliced.

Recipe Variations

  • Filet Mignon au Poivre: Substitute beef tenderloin with filet mignon for an even more luxurious dish.
  • Peppercorn Sauce Without Cream: Omit the cream and add a splash of red wine for a lighter sauce.
  • Green Peppercorn Sauce: Use green peppercorns in brine for a milder, tangy flavor.
  • Herbed Butter Steak: Top the steak with a dollop of garlic and herb butter instead of sauce.
  • Spicy Au Poivre: Add crushed red pepper flakes to the sauce for extra heat.
  • Pork Tenderloin Au Poivre: Replace beef with pork tenderloin for a unique twist.
  • Vegetarian Option: Use thick-cut portobello mushrooms instead of steak.
  • Lighter Sauce: Use half-and-half instead of heavy cream for a less rich sauce.
  • Brandy-Free Sauce: Substitute with apple cider or beef stock for a non-alcoholic version.
  • Add Shallots: Sauté minced shallots in the pan before deglazing for extra depth of flavor.

Special Equipment

  • Cast-Iron Skillet: Ensures even cooking and perfect sear.
  • Pepper Mill: For freshly cracked peppercorns.
  • Tongs: For flipping steaks without piercing the meat.
  • Meat Thermometer: To ensure steaks are cooked to your preferred doneness.
  • Small Saucepan: For preparing the pan sauce separately, if desired.

FAQ Section

  1. Can I use a different cut of steak?
    Yes, ribeye, strip steak, or sirloin work well too.
  2. What if I don’t have cognac or brandy?
    Use dry white wine or beef stock as a substitute.
  3. Can I make this dish ahead of time?
    It’s best served fresh, but you can prepare the sauce ahead and reheat gently.
  4. What’s the best way to crack peppercorns?
    Use a mortar and pestle or place them in a zip-top bag and crush with a rolling pin.
  5. How do I know when the steak is done?
    Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  6. Can I make this dairy-free?
    Substitute coconut cream or cashew cream for the heavy cream.
  7. How do I prevent the sauce from curdling?
    Lower the heat before adding the cream and stir continuously.
  8. Can I double the recipe?
    Yes, simply scale up the ingredients proportionally.
  9. What sides pair best with this dish?
    Mashed potatoes, green beans, or crusty bread are classic choices.
  10. Can I use ground black pepper instead of cracked?
    Cracked pepper is essential for the dish’s texture and flavor; ground pepper won’t give the same result.

Conclusion

Steak au Poivre is a classic French dish that features a beautifully seared steak coated in coarsely cracked black peppercorns, creating a rich, flavorful crust. The peppercorns add a bold, spicy kick that pairs perfectly with the richness of the beef. The steak is typically pan-seared to your desired doneness, then topped with a creamy pan sauce made from cognac or brandy, heavy cream, and a splash of beef broth, creating a decadent, velvety sauce that complements the pepper-crusted steak.

This dish is often served with sides like crispy fries, mashed potatoes, or sautéed vegetables, making it a luxurious yet straightforward meal for any occasion. The peppercorn crust and the creamy sauce offer an unforgettable combination of flavors that’s sure to impress anyone you serve it to.

I can’t wait to see how your Steak au Poivre turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!