Steak au poivre is one of those timeless French dishes that feels so fancy, but is actually super simple once you know the technique. It is what comes to mind when you think of steak frites! It’s basically a perfectly seared steak coated in freshly cracked black peppercorns, then finished with a rich pan sauce of cognac and heavy cream. The pepper gives it a bold bite and texture that goes perfectly with the creamy sauce. I love it because it’s such a show stopping dinner that comes together in under 30 minutes, but always makes you feel like you’re in a Parisian bistro.
Key Ingredients & Substitutions:
- Filet Mignon – I personally prefer a filet mignon here for the tender texture. You can use any steak of choice here. Traditionally, a NY steak is used here.
- Pepper – Freshly cracked pepper is the best here because it is the most aromatic. In a pinch, you can use pre ground pepper, just note it won’t be the same.
- Cognac – This is used to deglaze the pan for the sauce. I also have used brandy here and it works well.
- Heavy Cream – This is the main sauce ingredient. If you are dairy free coconut cream works best as a replacement.
- Shallots and Garlic – These are the aromatic ingredients in the sauce. No replacements, just omit if needed.
@kellyscleankitchen How to cook steak au poivre #steakaupoivre #steak #peppercornsauce ♬ La Vie En Rose - Louis Armstrong
Steak Au Poivre
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 2 filet mignons
- Salt
- 2 Tbsp pepper, coarse ground
- 2 Tbsp avocado oil
- Optional: 2 Tbsp butter, to finish the steaks
- Optional: 4 sage leaves, to finish the steaks
Peppercorn Sauce:
- 1 Tbsp butter
- 2 shallots, mincedSalt, to taste
- 5 garlic cloves, minced
- 1 Tbsp black peppercorns, cracked or finely chopped
- 1/2 cup cognac
- 1 cup heavy cream
Preparation:
STEP 1.
Instructions
STEP 2.
Season the steak with salt on all sides and the freshly cracked pepper. Make sure it is well seasoned.
STEP 3.
Heat a stainless steel pan to medium high heat and add the avocado oil. Once hot, add the steaks. Sear on all sides until each side has a nice golden brown crust, around 2-4 minutes per side.
STEP 4.
On the final side, decrease the heat to low. Add the optional butter and sage and baste the steaks in the herb infused butter. Cook on the final side until the internal temperature reaches 125°F. Remove from the pan and rest.
STEP 5.
In the same pan you cooked the steak, turn the heat to medium and add butter. Once the butter is melted, saute the minced shallots until translucent, salting as you go. Add the minced garlic and peppercorns and saute another 2 minutes.
STEP 6.
Deglaze the pan with cognac and reduce until it is almost dry.
STEP 7.
Stir in the heavy cream and bring up to a low simmer. Season with salt and simmer until the sauce has reduced to a nappe, thick enough to coat the back of a spoon.
STEP 8.
Turn off the heat and serve the sauce over the steak. Enjoy
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