Classic Steak Au Poivre Recipe: A French Bistro Favorite at Home
A French bistro favorite, Steak Au Poivre is a peppercorn-crusted steak seared to perfection and finished with a luxurious cognac cream sauce. Elegant yet easy, it’s perfect for romantic dinners or special occasions when you want to impress without the stress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
-
2 boneless beef steaks (filet mignon, ribeye, or New York strip; 1 to 1.5 inches thick)
-
1 tablespoon whole black peppercorns
-
Kosher salt, to taste
-
1 tablespoon vegetable oil
-
1 tablespoon unsalted butter
-
2 tablespoons shallots, finely minced
-
1/3 cup cognac or brandy
-
1/2 cup heavy cream
-
1/4 teaspoon Dijon mustard (optional)
Instructions
-
Place whole peppercorns in a zip-top bag or between parchment sheets. Use a rolling pin or mallet to coarsely crush them.
-
Pat the steaks dry with paper towels. Season both sides generously with kosher salt. Press crushed peppercorns firmly into both sides of each steak.
-
Heat oil in a heavy skillet (preferably cast iron) over medium-high heat. Add the butter and swirl until melted.
-
Place the steaks in the pan and sear for 3-4 minutes per side for medium-rare. Adjust timing based on thickness and preferred doneness.
-
Remove steaks from skillet and let rest, tented with foil.
-
Reduce heat to medium and add minced shallots to the same pan. Sauté for 1-2 minutes until translucent.
-
Add cognac to deglaze, scraping the pan to release browned bits. Simmer for 2-3 minutes until slightly reduced.
-
Stir in heavy cream and optional Dijon mustard. Simmer for 3-5 minutes until thickened. Season with salt to taste.
-
Return steaks to the pan briefly or spoon sauce directly over them on serving plates.
Notes
-
For a milder pepper flavor, use green peppercorns or reduce the quantity.
-
Substitute cognac with beef broth if avoiding alcohol.
-
Add sautéed mushrooms for an earthy variation.
-
Let steaks rest to ensure juicy, tender meat.