This recipe for Classic Steak Au Poivre is a true French bistro classic that is surprisingly easy to recreate at home. “Au Poivre” literally means “with pepper,” and this dish is defined by a thick crust of coarse-cracked black peppercorns on a beautifully seared steak. The steak is pan-seared to perfection, creating a savory crust while the inside remains tender and juicy. The magic of this dish, however, lies in the luxurious and flavorful pan sauce. After searing the steak, the same pan is used to build a quick and decadent sauce from the pan drippings. The sauce is made by deglazing the pan with a spirit, such as brandy or cognac, and then enriching it with heavy cream, beef broth, and more peppercorns. A final touch of fresh parsley adds a pop of color and a fresh note that cuts through the richness of the sauce.
The result is a dish that is both elegant and robust. The sharp, spicy bite of the peppercorns is mellowed and balanced by the creamy, savory sauce, which clings to every slice of the steak. The method is efficient and creates minimal mess, making it a perfect choice for a special occasion dinner for two or for impressing guests. The technique of searing, deglazing, and creating a pan sauce is a fundamental skill in French cooking that once mastered, can be applied to many other dishes. This recipe elevates a simple piece of steak into a memorable culinary experience. It’s a dish that feels sophisticated and indulgent without being overly complicated. The image provided shows the final dish, with perfectly cooked slices of steak arranged on a platter, each piece generously bathed in the creamy, speckled peppercorn sauce and garnished with fresh herbs. It’s an appetizing visual that promises a rich and satisfying meal.
Ingredients: For the Steaks:
- 2 (6-8 ounce) filet mignon or New York strip steaks, about 1 1/2 inches thick
- 2 tablespoons black peppercorns, coarsely cracked
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon unsalted butter
- Coarse sea salt, to taste
For the Peppercorn Sauce:
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1/4 cup brandy or cognac
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon whole or coarsely cracked black peppercorns
- Salt, to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instruction: Step 1: Prepare the Steaks
- Remove the steaks from the refrigerator about 30-45 minutes before cooking. Pat them completely dry with paper towels. A dry surface is crucial for a good sear.
- Spread the coarsely cracked black peppercorns on a flat plate or a cutting board.
- Press one side of each steak firmly into the cracked peppercorns, coating it generously. Press the other side into the peppercorns as well, making sure they adhere firmly. The peppercorns should form a thick, even crust. Season the sides of the steaks that don’t have pepper with a pinch of coarse sea salt.
Step 2: Sear the Steaks
- Heat a heavy-bottomed skillet, preferably cast iron or stainless steel, over medium-high heat.
- Add the olive or vegetable oil and let it heat until it shimmers.
- Carefully place the steaks in the hot pan, peppercorn side down. The pan should sizzle immediately.
- Sear the first side for 3-4 minutes, or until a deep golden-brown crust forms. Do not move the steaks during this time to ensure a good crust.
- Flip the steaks and add the tablespoon of butter to the pan. Cook for another 3-4 minutes for medium-rare. For a more precise result, use a meat thermometer.
- Rare: 125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Once the steaks have reached your desired doneness, remove them from the pan and place them on a plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This is a crucial step to allow the juices to redistribute, ensuring a tender and juicy steak.
Step 3: Make the Creamy Peppercorn Sauce
- While the steaks are resting, reduce the heat to medium-low. Add the tablespoon of butter to the same skillet you used for the steaks.
- Add the finely minced shallot and sauté for 1-2 minutes, scraping up the flavorful brown bits from the bottom of the pan with a wooden spoon.
- Turn off the heat. Carefully pour the brandy or cognac into the pan. Stand back as it may flare up. Scrape the bottom of the pan again to get all the flavorful fond.
- Return the pan to the stove and bring the liquid to a simmer, allowing the alcohol to cook off. This should take about 1 minute.
- Add the beef broth, Dijon mustard, and the additional peppercorns to the pan. Stir and bring to a simmer, allowing the mixture to reduce slightly, about 2-3 minutes.
- Pour in the heavy cream. Stir well and continue to simmer until the sauce thickens and coats the back of a spoon, about 3-5 minutes.
- Taste the sauce and season with salt as needed. Stir in the fresh chopped parsley. The sauce should be rich, creamy, and have a good punch of pepper.
Step 4: Assemble and Serve
- Slice the rested steaks against the grain into thick, even pieces.
- Arrange the sliced steaks on a warm plate or serving platter.
- Generously spoon the warm creamy peppercorn sauce over the steak slices, making sure to coat them well.
- Garnish with a final sprinkle of fresh parsley.
- Serve immediately. This dish pairs wonderfully with roasted potatoes, a simple green salad, or steamed asparagus.