Steak Au Poivre Recipe

Ash Tyrrell

Steak Au Poivre Recipe

When I first decided to make Steak Au Poivre at home, I was a bit intimidated. It always seemed like a fancy restaurant dish that was out of my league. But after trying it, I realized how surprisingly simple it is to create this classic French meal.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Servings: 2

Ingredients Method Notes

Ingredients

2 12-ounce New York strip steaks: I find NY strip steaks work wonderfully because their fat content adds a ton of flavor, but filet mignon is the traditional choice and also excellent.
3 tablespoons black peppercorns: You'll want to crush these coarsely yourself for the best texture and a pungent spicy crust.
2 teaspoons kosher salt: Kosher salt has larger crystals that season the steak more evenly than table salt.
2 tablespoons neutral oil: An oil with a high smoke point like avocado canola, or vegetable oil is best for searing without burning.
1 medium shallot: Minced finely shallots provide a delicate, sweet flavor to the sauce that's less overpowering than regular onion.
1/3 cup cognac or brandy: This is the star of the sauce adding depth and a signature flavor. A good quality brandy works just as well if cognac is out of your budget.
1 cup heavy cream: This creates the luxuriously smooth and creamy texture of the pan sauce.
1 tablespoon cold unsalted butter: Whisking in cold butter at the end makes the sauce glossy and adds a final touch of richness.
1 tablespoon green peppercorns optional: These are pickled and offer a milder, brighter peppery note that complements the black pepper.

Method

First, take your steaks out of the refrigerator about an hour before you plan to cook. Pat them completely dry with paper towels and season them generously on all sides with kosher salt. Place your whole peppercorns on a cutting board and use the flat side of a meat mallet or a rolling pin to crush them into coarse pieces. Press both sides of each steak firmly into the crushed peppercorns to create an even crust.
Heat your large pan over medium heat and add the neutral oil. Once the oil shimmers, carefully place the steaks in the pan. Let them cook undisturbed for about 4 minutes on the first side to develop a beautiful crust. Flip the steaks and cook for another 4 minutes for a medium-rare finish. If your steaks have a thick fat cap on the side, use tongs to hold them upright and sear that edge until browned.
Once cooked to your liking (125°F on an instant-read thermometer for medium-rare), transfer the steaks to a cutting board. Tent them loosely with foil and let them rest. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
Pour off any excess fat from the pan, leaving the browned bits. Add the minced shallot and a pinch of salt, and sauté for 2-3 minutes until softened. Carefully remove the pan from the heat, pour in the cognac, then return it to the stove. Let the cognac bubble and reduce by about half, scraping the bottom of the pan with a wooden spoon to lift all the flavorful fond.
Pour the heavy cream into the pan and bring it to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken until it can coat the back of a spoon. If using, stir in the green peppercorns. Turn off the heat and whisk in the cold butter until it's fully melted and the sauce is glossy. To serve, spoon some of the sauce onto each plate, place a steak on top, and pour the remaining sauce over it.

Notes

Don't skip the resting time. I can't stress this enough. Resting the steak is non-negotiable if you want a juicy, tender result. Cutting into it too soon will cause all the delicious juices to run out onto your plate.
Control your heat. The peppercorns can burn if the pan is too hot. I find that a steady medium heat is perfect for getting a great sear without scorching the pepper crust and creating a bitter taste.
Use cold butter at the end. Adding cold butter to the sauce after you've turned off the heat is a classic French technique called "monter au beurre." It emulsifies the sauce, giving it a beautiful sheen and a velvety texture that I just love.