Steak au Poivre

Name: Steak au Poivre
Cook time: 26 min
Total time: 26 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 Beef Steaks, filet mignon or striploin; about 200–250 g each; 2 tbsp Whole Black Peppercorns, coarsely crushed; 1 tsp Sea Salt, fine; 1 tbsp Neutral Oil, e.g., grapeseed; 1 tbsp Unsalted Butter; 1 small Shallots, finely minced; 60ml Cognac, or good brandy; 120ml Beef Stock; 120ml Heavy Cream, 35% fat; 1 tbsp Unsalted Butter, to finish

Steak au Poivre is a classic French bistro dish featuring a peppery crust and a silky, cognac-cream sauce that elevates a simple steak into something special. The hot, crackling crust of crushed peppercorns gives way to a tender, juicy interior, while the rich pan sauce brings a luxurious finish—perfect for a cozy dinner or an elegant date night.

Steak au Poivre is a classic French bistro dish featuring a peppery crust and a silky, cognac-cream sauce that elevates a simple s... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

25 min

Price

2,62 €

Calories

936 kcal

gluten free

high protein

low carb

keto

Method

Mince and crush

Finely mince the Shallots and coarsely crush the Whole Black Peppercorns so they’re rough, not powdery. A zip-top bag and the bottom of a heavy pan work well for crushing.

Season the steaks

Pat the Beef Steak dry with paper towels. Season both sides and the edges with the Sea Salt, then press the crushed peppercorns firmly all over so the coating clings evenly.

Heat the skillet

Set a heavy skillet over medium-high heat and let it get properly hot. Add the Neutral Oil and Unsalted Butter, then swirl until the butter foams and the fat looks shimmering.

Sear the steaks

Lay the steaks in carefully and sear with no moving or poking until a deep brown crust forms, 3 minutes. Flip and sear the second side for 3 minutes more for medium-rare, or a little longer if you want them more done. Transfer the steaks to a plate and let them rest for 5 minutes.

Make the sauce

While the steaks rest, pour off excess fat from the pan, leaving about 1 tablespoon behind. Add the minced shallots and cook, stirring, for 1 minute until softened. Take the pan off the heat before adding the Cognac, then return it to the heat and let it bubble for 1 minute; it can flare briefly, so keep your face back. Stir in the Beef Stock and simmer for 3 minutes to reduce, then add the Heavy Cream and simmer for 2 minutes more until the sauce lightly coats the back of a spoon. Off the heat, swirl in the remaining butter until the sauce is glossy.