There’s something magical about the first bite of Steak au Poivre—the way that crackly, spicy peppercorn crust gives way to juicy, tender steak, enveloped in a rich, silky sauce with just a hint of warmth from cognac. This classic French dish brings drama and delight to the dinner table, yet it’s shockingly simple to make. Whether you’re out to impress someone or just treating yourself, Steak au Poivre is the kind of meal that turns an ordinary evening into an event.
Ingredients You’ll Need
The charm of Steak au Poivre lies in its short, purposeful ingredient list. Each component plays an essential role, from the peppery bite to the creamy finish, so don’t skip or skimp—this is truly a celebration of simple ingredients done right. Here’s what you’ll need:
- Boneless beef steaks: Look for well-marbled cuts like filet mignon or sirloin for tender, flavorful results.
- Black peppercorns (crushed): Freshly crushed peppercorns give that iconic, bold crust and a satisfying crunch.
- Kosher salt: Enhances every flavor without overpowering the delicate pepper and cream notes.
- Olive oil: Helps the steak sear evenly and adds a subtle richness.
- Unsalted butter: Adds depth to both the steak and the sauce, bringing a luxurious, glossy finish.
- Finely chopped shallots: Their gentle sweetness softens the sauce and complements the peppery heat.
- Beef broth: Provides a savory backbone and creates those coveted pan juices!
- Heavy cream: The key to a dreamy, velvety sauce that’s impossible to resist.
- Brandy or cognac (optional but traditional): Adds warmth and a little French flair, making the sauce truly unforgettable.
- Fresh parsley for garnish (optional): Brightens the whole plate with color and herbal freshness.
How to Make Steak au Poivre
Step 1: Prepare and Season the Steaks
Start by patting your steaks thoroughly dry; this helps create that irresistible golden-brown crust in the pan. Press the crushed black peppercorns firmly onto both sides of each steak—the more evenly you coat, the more flavorful the crust will be. A light sprinkle of kosher salt draws out the natural juices and balances the heat of the peppercorns.
Step 2: Sear the Steaks
In a heavy skillet, heat the olive oil and butter over medium-high until they’re shimmering and just on the verge of browning. Add your steaks to the hot pan and listen for a satisfying sizzle. Sear the meat for 3–4 minutes on each side if you want it beautifully medium-rare, or cook a bit longer for your preferred doneness. Once they’re gloriously browned, transfer the steaks to a warm plate and loosely tent with foil to keep them juicy.
Step 3: Build the Sauce
Reduce the heat under your skillet to medium and toss in the finely chopped shallots. Stir and sauté for a minute or two, just until they turn soft and fragrant. Now, if you’re feeling adventurous, carefully add the brandy or cognac—this will sizzle and bubble dramatically, lifting all those savory browned bits from the pan. Let it simmer briefly to burn off the alcohol, unlocking deep flavors.
Step 4: Create Creamy Perfection
Pour in the beef broth, scraping up any more delicious bits clinging to the pan, and let it simmer for a few minutes to reduce by half. Lower the heat, then add the heavy cream, stirring gently. Watch as the sauce thickens and becomes silky, coating the spoon. Within a couple of minutes, you’ll have a luxurious sauce just waiting to embrace those steaks.
Step 5: Finish and Serve
Return the steaks to the pan for a quick roll in the sauce, or spoon generous amounts over the top if you prefer. Garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately, and get ready for applause.
How to Serve Steak au Poivre
Garnishes
A sprinkle of finely chopped parsley across the finished dish instantly brightens up Steak au Poivre, bringing color and just a touch of herbal zest. For extra flair, add a few extra cracked peppercorns or a light drizzle of pan sauce right before serving.
Side Dishes
Steak au Poivre’s creamy, rich sauce calls for sides that soak it up: think pillowy mashed potatoes, crisp roasted vegetables, or even a simple green salad to balance the richness. Fresh baguette slices are wonderful for chasing every drop of sauce around your plate.
Creative Ways to Present
For an elegant twist, slice the Steak au Poivre before plating, fanning out the medallions atop a pool of sauce. You could even create individual tasting portions on small plates for a dinner party, accompanied by microgreens or a swirl of extra cream. Don’t be afraid to make it your own—the peppery crust and glossy sauce are the real stars!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Steak au Poivre, let the steaks cool completely before transferring them—along with any extra sauce—to an airtight container. They’ll keep in the refrigerator for up to three days without losing too much of their tender charm.
Freezing
While you can freeze Steak au Poivre in a pinch, it’s best enjoyed fresh. If you do freeze it, wrap the steak tightly in plastic wrap and store the sauce separately in a freezer-safe container. Thaw everything in the fridge before reheating for the best possible texture.
Reheating
To reheat, gently warm the steak and sauce together over low heat on the stovetop until just heated through, adding a splash of cream or broth if the sauce seems too thick. Avoid microwaving if possible, as it can overcook the steak and dull the lively flavors.
FAQs
What cut of steak is best for Steak au Poivre?
The most popular choices are filet mignon for its tenderness and sirloin for robust beefy flavor. Both work beautifully—just pick your favorite or what’s available locally.
Do I need to use brandy or cognac?
While brandy or cognac gives authentic French flair and depth, you can skip it if you prefer. The sauce will still be delicious, just a little less complex.
Can I use pre-ground black pepper?
Freshly crushed whole peppercorns are key to achieving the signature Steak au Poivre crust. Pre-ground pepper won’t provide the same bold texture or punch of flavor.
Is it possible to make this dish dairy-free?
You can swap the butter for a non-dairy alternative and use a plant-based cream, but the taste and richness of the sauce will change. The classic creaminess is part of what makes Steak au Poivre special.
How do I know when my steak is perfectly cooked?
For medium-rare, aim for an internal temperature of 130–135°F before resting. Use a meat thermometer for confidence, and remember that the steak continues to cook slightly after you remove it from the pan.
Final Thoughts
Give Steak au Poivre a try, and you’ll see why it’s a bistro favorite for a reason. With just a handful of ingredients and a little technique, you can bring bold flavors and elegant French flair to your dinner table, any night of the week!
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Steak au Poivre Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic French flavors of Steak au Poivre with this easy-to-follow recipe. Tender beef steaks coated in crushed peppercorns, served with a rich, creamy sauce infused with brandy or cognac. A perfect dish for a special dinner at home.
Ingredients
Steaks:
- 2 boneless beef steaks (such as filet mignon or sirloin, about 6 oz each)
- 2 tablespoons black peppercorns (crushed)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Sauce:
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped shallots
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons brandy or cognac (optional but traditional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Steaks: Pat the steaks dry and press the crushed peppercorns onto both sides. Season with salt.
- Sear the Steaks: Heat oil and butter, then sear the steaks until cooked to your liking. Rest the steaks.
- Make the Sauce: Cook shallots, add brandy, broth, and cream. Simmer until thickened.
- Finish and Serve: Coat steaks in sauce, garnish with parsley, and serve hot.
Notes
- Crack peppercorns for best texture.
- Serve with mashed potatoes, roasted vegetables, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
