Steak au poivre

Steak au Poivre is a classic French dish featuring a juicy steak crusted with cracked black peppercorns and served with a rich, creamy pan sauce. It’s elegant, peppery, and surprisingly simple to make!

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🥩 Steak au Poivre Recipe

Ingredients:

• 2 (6-8 oz) filet mignon or ribeye steaks (about 1.5 inches thick)

• Salt

• 2-3 tablespoons coarsely cracked black peppercorns

• 2 tablespoons butter

• 1 tablespoon olive oil

• ¼ cup finely chopped shallots (optional)

• ½ cup cognac or brandy (can substitute with bourbon or white wine)

• ¾ cup heavy cream

• Salt to taste

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Instructions:

1. Prepare the Steaks:

   • Pat steaks dry with paper towels.

   • Season both sides with salt.

   • Press cracked peppercorns firmly into both sides of the steaks.

2. Cook the Steaks:

   • Heat butter and olive oil in a heavy skillet over medium-high heat.

   • Add steaks and cook 3–4 minutes per side for medium-rare (adjust time for thickness and preferred doneness).

   • Remove steaks and keep warm, loosely covered.

3. Make the Sauce:

   • Lower heat to medium. Add shallots (if using) to the pan and sauté briefly.

   • Carefully add cognac or brandy; ignite with a long lighter or carefully swirl the pan to flambé and burn off alcohol (optional but classic).

   • Let reduce by half, scraping up browned bits.

   • Stir in heavy cream and simmer until thickened, about 3–5 minutes.

   • Season sauce with salt to taste.

4. Serve:

   • Pour sauce over steaks and enjoy immediately.

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Tips:

• Use freshly cracked peppercorns for best texture and flavor.

• If you’re nervous about flambé, just simmer the alcohol to reduce.

• Serve with crispy fries, sautéed greens, or a simple green salad.

Want a wine pairing or side dish suggestions?