Steak au Poivre
A French bistro classic: a seared beef steak crusted with cracked black pepper and finished with a rich, silky cream sauce spiked with brandy. Elegant enough for a date night, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 648
- Protein
- 48g
Ingredients
- 2 (8 oz each) beef steaks (rib-eye or strip), about 1.5 inches thick
- 1 tablespoon black peppercorns
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shallots, minced
- 3 tablespoons brandy or cognac
- ½ cup beef broth
- ½ cup heavy cream
Instructions
- 1
Place the black peppercorns in a small bowl and crush them with the bottom of a heavy pot until broken into uneven pieces about the size of pea gravel — some powder is fine, but leave most as visible cracks.
- 2
Remove the steaks from the refrigerator and place them on a cutting board. Pat both sides dry with paper towels by pressing gently all over the surface until no moisture beads remain.
- 3
Sprinkle 0.5 teaspoon of salt evenly across both sides of each steak. Press the crushed peppercorns firmly onto both sides, covering the surface in a single layer so the pepper adheres to the meat.
- 4
Place a 12-inch skillet over medium-high heat and wait 2 minutes until the pan is hot enough that a drop of water sizzles and evaporates immediately.
- 5
Add 1 tablespoon of butter to the hot skillet. When it melts and begins to foam, place both steaks in the pan with a gentle slide — you should hear a loud, steady sizzle.
- 6
Leave the steaks untouched for 4 minutes. Do not move, flip, or press them — this develops the dark, crusty, golden-brown exterior that gives the dish its character.
- 7
Using tongs, flip each steak in a single smooth motion. Cook for another 3 minutes without moving them, until the second side is the same deep golden-brown color.
- 8
Transfer both steaks to a warm plate and set aside. (They will continue cooking as they rest, reaching medium-rare inside.)
- 9
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. When melted, add 2 tablespoons of minced shallot and stir once every 10 seconds for 2 minutes until the shallot turns translucent and smells sweet and fragrant.
- 10
Pour in 3 tablespoons of brandy carefully — it may briefly flame from the hot pan, which is normal and adds flavor. Stir with a wooden spoon for 30 seconds, scraping up any stuck-on brown bits from the bottom.
- 11
Pour in 0.5 cup of beef broth and stir once to combine. Let it simmer without stirring for 2 minutes until the liquid reduces by about one-third and darkens slightly.
- 12
Reduce the heat to medium-low and pour in 0.5 cup of heavy cream in a thin stream while stirring constantly with a whisk until the sauce is uniform and glossy, about 1 minute.
- 13
Taste the sauce with a clean spoon. Add a pinch of salt and a small pinch of cracked pepper if needed — it should taste rich, savory, and subtly peppery, not bland or overly sharp.
- 14
Place each steak in the center of a warm dinner plate. Spoon the cream sauce in a shallow pool around the steak, covering about half the plate surface.
Tools you’ll need
- 12-inch skillet (cast iron or stainless steel)
- small bowl
- heavy pot or mallet for crushing peppercorns
- cutting board
- paper towels
- tongs
- wooden spoon
- whisk
- warm dinner plates
- spoon for tasting
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