مباراة هولندا و الجزائر

Steak au Poivre Recipe – A Classic French Peppercorn Steak 

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.

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