Steak au Poivre

Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.

Peppercorn-crusted steak sliced medium-rare in a creamy peppercorn sauce with green beans
  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield 2 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Steak au poivre is the French bistro steak: a thick steak crusted with coarsely cracked peppercorns, seared hard, then served with a quick sauce of brandy, stock and cream made right in the pan.

Crack the peppercorns coarsely; fine pepper turns harsh and bitter, while coarse pieces toast in the pan and stay fragrant.

Ingredients

  • 2 strip or filet steaks, 1 1/4 inches thick
  • Salt
  • 2 tablespoons black peppercorns, coarsely cracked
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • 1/4 cup brandy or cognac
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard

Instructions

  1. Season. Pat the steaks dry and salt them. Press the cracked pepper firmly into both sides.
  2. Sear. Heat the oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Cook the steaks 4 to 5 minutes per side to 130°F for medium-rare. Move to a plate to rest.
  3. Start the sauce. Lower the heat, add the remaining butter and the shallot and cook 1 minute. Off the heat, add the brandy, then return to the heat and simmer, scraping the pan, until nearly evaporated.
  4. Finish the sauce. Add the broth and simmer 2 minutes, then the cream and mustard. Simmer until thick enough to coat a spoon, about 3 minutes. Season with salt.
  5. Serve. Spoon the sauce over the steaks and serve with fries or green beans.

Tips

  • Crack peppercorns in a mortar or under a heavy skillet rather than a grinder.
  • Always add brandy off the heat; it can flare up.

Questions about this recipe

What is the best steak for au poivre?
A strip steak or filet mignon about 1 1/4 inches thick.
Can I make it without brandy?
Yes; use extra broth and a splash of red wine vinegar.

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