Steak au Poivre

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Steak au poivre is a classic French dish that combines tender steak with a rich and flavorful peppercorn sauce. The steak is seasoned with cracked black peppercorns and seared to perfection, creating a deliciously crispy crust. The sauce is made by deglazing the pan with brandy and adding cream, resulting in a creamy and tangy sauce that perfectly complements the steak. This elegant and indulgent dish is perfect for special occasions or when you want to treat yourself to a restaurant-quality meal at home.

Keywords: Steak au poivre, French dish, peppercorn sauce, seared steak, brandy cream sauce

steak au poivre recipe details

Steak au poivre recipe, recipe Rating: 4.5
Number of votes:101

Nothing beats the flavor of steak, seared and tender. This is a mans recipe with class.
Ready in: 30 mins

Ingredients

Serves: 2

• 1 tablespoon Black peppercorns
• 1 tablespoon Green pepercorns
• 2 (12-14oz) NY strip Steaks room temperature (or your favorite tender cut)
• 1 tablespoon Butter
• 1 tablespoon Oil (canola, vegetable)
• 4 tablespoons Heavy cream or Half and Half
• 2 tablespoons plus 1 tsp Cognac or good Brandy

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Preheat oven to 350 degrees.Crush peppercorns between two sheets of waxed paper or in a heavy plastic bag, coat each steak with 1 tsp mustard Dijon preferrred and evenly coat both sides with peppercorn mixture.
2. Get out your cast iron boys, place a cast iron skillet on the stove at med high heat make sure the steaks will not be crowded. Get pan hot when water skips across surface. Add oil and butter as soon as the butter melts (don’t wait for the bubbles to stop) place steaks in pan and cook on one side 4 minutes until starting to get well browned, turn over and immediatly place in oven.
3. After 5 minutes remove from oven place steaks on plates to serve. Deglaze pan with cream and Cognac stirring up the tasty bits on the bottom of the pan, add salt to taste, and pour sauce slightly over middle of steak but let most of sauce ring the steak on the plate. As the steaks have had about 5 minutes to gather up their juices, serve immediatlyTip

This is wonderful with a small caesar salad and a baked potato with sour cream. Serve your favorite red wine or a beer is always good.