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Steak au Poivre is a classic French dish featuring a tender, pan-seared steak crusted with cracked black peppercorns and served with a rich, creamy pan sauce. This restaurant-quality steak recipe is perfect for a gourmet dinner at home.
Ingredients
For the Steak:
- 2 filet mignon or ribeye steaks (about 1-inch thick)
- 2 tbsp black peppercorns, coarsely crushed
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp olive oil
For the Sauce:
- ¼ cup cognac or brandy (for deglazing)
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1 tbsp butter
Instructions
1. Prepare the Steaks
- Pat the steaks dry with a paper towel.
- Season both sides with salt and press the crushed black peppercorns onto the steak to form a crust.
2. Sear the Steaks
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear the steaks for 3-4 minutes per side (for medium-rare) or longer if desired.
- Transfer steaks to a plate and let them rest.
3. Make the Sauce
- Lower heat to medium and add cognac or brandy to the pan, scraping up brown bits.
- Let it simmer for 1-2 minutes until reduced.
- Stir in heavy cream and Dijon mustard, simmer for 2-3 minutes until thickened.
- Finish with butter for a smooth, glossy sauce.
4. Serve
- Pour the sauce over the perfectly cooked steak.
- Serve with mashed potatoes, French fries, or roasted vegetables.
Tips for the Best Steak au Poivre
- Use freshly cracked peppercorns for the best flavor.
- Let the steak rest after cooking for juicier meat.
- If you don’t have cognac, use red wine or beef broth instead.
