Mean Chef's Steak Au Poivre

Indulge in pure culinary decadence with Mean Chef's Steak Au Poivre, a classic French-inspired dish that elevates your steak night to gourmet status. Perfectly seared boneless ribeye, filet mignon, or strip steak is encrusted with bold cracked black peppercorns, creating a flavorful crust that locks in juicy tenderness. The magic continues with a rich pan sauce made from brandy (or Cognac), beef stock, creamy heavy cream, and a touch of Dijon mustard, offering a luxurious balance of savory and tangy notes. This quick yet impressive recipe, ready in just 30 minutes, is ideal for date nights or special celebrations. Serve it with roasted vegetables or fluffy mashed potatoes to complete this restaurant-quality experience in the comfort of your own kitchen.

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces boneless beef steaks (ribeye, filet mignon, or strip steak)
• 1 teaspoon kosher salt
• 2 tablespoons coarsely cracked black peppercorns
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 0.25 cup brandy or Cognac
• 0.5 cup heavy cream
• 0.25 cup beef stock
• 1 teaspoon Dijon mustard

Directions

Step 1

Take the steaks out of the refrigerator 30 minutes before cooking and let them come to room temperature. Pat them dry with paper towels.

Step 2

Season both sides of the steaks liberally with kosher salt. Press the cracked black peppercorns onto each side of the steaks to create an even crust.

Step 3

Heat a large, heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter and let it heat until sizzling.

Step 4

Carefully place the steaks in the hot skillet and sear for about 3-4 minutes on the first side without moving them to achieve a golden crust.

Step 5

Flip the steaks and sear the other side for an additional 3-4 minutes for medium-rare. Adjust cook time to your desired doneness. Remove the steaks from the skillet, tent them with foil, and let them rest.

Step 6

Reduce the heat to medium. Add the brandy to the skillet, carefully igniting it with a long lighter if desired (optional but traditional). Let the alcohol burn off for about 30 seconds.

Step 7

Stir in the beef stock and scrape up any browned bits from the bottom of the pan. Let the mixture reduce by half, about 2-3 minutes.

Step 8

Whisk in the heavy cream, Dijon mustard, and the remaining tablespoon of butter. Simmer the sauce until it thickens slightly, about 2-3 minutes.

Step 9

Taste the sauce and adjust seasoning if needed. Turn off the heat.

Step 10

Serve the steaks topped with the creamy pan sauce. Pair with roasted vegetables or mashed potatoes for the perfect meal.

Nutrition Facts

Serving size	(753.6g)

Amount per serving	% Daily Value*
Calories	2273.0

Total Fat 175.6g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 562.0mg	0%
Sodium 1218.2mg	0%
Total Carbohydrate 8.8g	0%
Dietary Fiber 3.7g	0%
Total Sugars 0.1g
Protein 126.3g	0%

Vitamin D 0IU	0%
Calcium 112.7mg	0%
Iron 10.5mg	0%
Potassium 1309.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.5%

Protein: 23.8%

Carbs: 1.7%