Steak au poivre is a delicious French dish that consists of seared peppercorn steak with a brandy cream sauce. It is decadent, elegant, and extremely flavorful. It must be difficult to make then…right? WRONG! This dish is surprisingly quick and easy to make. Get ready as I walk you through a great dinner party dish that’ll impress all of your guests.
The first thing that you are going to need to make steak au poivre is a good quality cut of steak. I’ve made this before with NY Strips, Ribeyes, and Filet Mignons – all of which work really well. You could definitely make this with other cuts of steak as well. My only recommendation is to get the highest quality steak that’s available to you. Next you’ll need to generously season the steak with salt and coarse peppercorns (aka large grinds). I typically grind the whole black peppercorns myself but alternatively, you can purchase coarse black pepper. Once your steaks are seasoned, it’s time to sear!
We need the steaks to have a beautiful peppercorn crust. In order to do this, heat a large pan over medium-high heat and add some avocado oil (or the oil of your choice) and butter (full recipe below). Add the steaks and press down with spatula for a few seconds (this will help create a better crust). Cook for 4 minutes and then flip and do it all over again to the second side. Quickly sear the sides of the steak – especially if there is a fat cap. This cooking method should get your steaks to about medium rare but check the internal temperature with a thermometer for a more accurate reading. Continue to cook the steaks if you prefer a different doneness. This guide on steak internal temperature doneness from Omaha Steaks can be helpful. Once the steaks are done, set them aside to rest.
Let’s make our brandy cream sauce. Using the same pan that you seared the steaks in (do not discard the steak juice and peppercorns – this will give the sauce more flavor), lower the heat to medium and add some brandy. I like to flambé the brandy (aka light it on fire) but you can just let it cook down if you find that to be a little intimidating. If you do decide to flambé, just make sure to have the pan lid in case you need to put the fire out. Using a whisk, scrape all of the browned bits on the bottom of the pan. Add the heavy cream, dijon mustard, and some more butter. Let that all cook together for about 5 minutes and BOOM the sauce is done and it is to die for!
That’s all there is to it!
Do you see how quick and easy it is to make this dish? The only thing left to do is to figure out if you want to serve the steak as is or sliced into 1/2 inch thick pieces. You can also either pour the sauce over the steak or serve it on the side. I’ve served it each way before and it’s really a personal preference. Either way you are going to love it and will be putting the sauce on top of whatever sides you’re serving with it. I like to have french fries with mine (recipe coming in the future) and let me tell you – the sauce is excellent on fries! This recipe is truly delicious and a great way to have a taste of France at home.
Steak Au Poivre
- 2 Steaks of good quality ex: NY Strip, Ribeye, Filet Mignon, etc
- Salt to taste
- Coarse Black Pepper to taste
- 2 tbsp Butter
- 2 tbsp Avocado Oil or any neutral oil of your choice
- 1/3 Cup Brandy
- 1 Cup Heavy Cream
- 1 tbsp Butter
- 1 tbsp Dijon Mustard
- Generously season all sides of your steaks with salt and coarse black pepper. The peppercorns should cover all visible areas as we are making a peppercorn crusted steak.
- Heat a large pan over medium-high heat. Add 2 tablespoons of butter and avocado oil to the pan. When the butter has melted and the pan has started to smoke, add the steaks. Press down on the steaks with a spatula for a few seconds to help get a better crust.
- Sear for about 4 minutes and flip. Press down on the second side of the steak for a few seconds. Cook for another 4 minutes. Sear the sides for a few seconds – especially if there is a fat cap. This should get you a medium rare steak. Check the internal temperature with a thermometer to make sure and cook longer if you prefer a more cooked steak. Remove steaks and set aside.
- Using the same pan that you cooked the steaks in, lower the heat to medium. Add the brandy and flambé or cook down. If you flambé, have the pan lid ready in case you want to cover and put the fire out. Using a whisk, scrap the browned bits on the bottom of the pan.
- Once the brandy has cooked for a minute or two, add the heavy cream and continue to whisk. Add the dijon mustard and butter. Cook for around 5 minutes, mixing from time to time. If the sauce consistency is not thick enough to your liking, continue to cook a couple more minutes.
- Serve the steak as is or slice into 1/2 inch thick pieces. Pour the sauce over the steak or on the side. Enjoy!