Steak Au Poivre

Elevate your dinner table with the timeless elegance of Steak Au Poivre, a classic French dish that pairs tender, juicy steaks with an irresistibly creamy peppercorn sauce. This recipe features thick-cut ribeye or filet mignon coated in freshly cracked black peppercorns, creating a bold, spicy crust that perfectly complements the luscious Cognac-flambéed sauce enriched with heavy cream and beef stock. In just 30 minutes, you can achieve restaurant-worthy results right in your kitchen. Serve this indulgent steak with roasted potatoes or a crisp green salad for a sophisticated yet approachable meal that’s sure to impress. Perfect for date nights or special occasions, Steak Au Poivre brings the flavors of French bistro dining to your plate.

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces Ribeye or filet mignon steaks (about 1 to 1.5 inches thick)
• 2 tablespoons Coarse black peppercorns, freshly cracked
• 1 teaspoon Kosher salt
• 2 tablespoons Unsalted butter
• 1 tablespoon Vegetable oil
• 0.25 cup Cognac or brandy
• 0.5 cup Heavy cream
• 0.25 cup Beef stock or broth

Directions

Step 1

Take the steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature.

Step 2

Generously season both sides of the steaks with kosher salt.

Step 3

Coat both sides of the steaks with the cracked black peppercorns, pressing them in gently so they adhere to the surface.

Step 4

Heat a large heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the vegetable oil and 1 tablespoon of butter.

Step 5

When the butter is melted and the skillet is very hot, carefully add the steaks. Sear each side for 3-4 minutes to achieve a golden-brown crust.

Step 6

Use tongs to sear the edges of the steaks for 1-2 minutes. Reduce the heat slightly and cook to your desired doneness (125°F for rare, 135°F for medium-rare, or 145°F for medium) using a meat thermometer.

Step 7

Once cooked to your liking, transfer the steaks to a plate and tent loosely with aluminum foil to rest.

Step 8

Reduce the heat to medium and carefully add the cognac or brandy to the skillet. Use caution as it may flame up.

Step 9

Scrape the bottom of the skillet with a wooden spoon to release any browned bits (fond), then let the liquid reduce for about 1 minute.

Step 10

Stir in the beef stock and let it simmer for another minute to reduce.

Step 11

Add the heavy cream and whisk to combine. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.

Step 12

Remove from heat and whisk in the remaining tablespoon of butter for a silky texture.

Step 13

Serve the steaks topped with the peppercorn sauce. Pair with roasted potatoes or a simple salad for a complete meal.

Nutrition Facts

Serving size	(748.8g)

Amount per serving	% Daily Value*
Calories	2253.0

Total Fat 185.8g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 482mg	0%
Sodium 1094.7mg	0%
Total Carbohydrate 9.6g	0%
Dietary Fiber 3.7g	0%
Total Sugars 0.2g
Protein 98.4g	0%

Vitamin D 0IU	0%
Calcium 107.5mg	0%
Iron 7.8mg	0%
Potassium 969.9mg	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: 79.5%

Protein: 18.7%

Carbs: 1.8%