Description
Steak au Poivre is a classic French dish featuring tender beef tenderloin steaks coated in cracked black peppercorns and seared to perfection. Served with a rich, creamy cognac-infused pan sauce, this elegant and flavorful steak dish makes for an impressive main course.
Ingredients
Scale
Steak and Seasoning
- 4 beef tenderloin steaks (about 6 oz each, 1½ inches thick)
- 2 tablespoons whole black peppercorns (crushed)
- 1 tablespoon kosher salt
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup finely chopped shallots
- ½ cup beef broth
- ½ cup heavy cream
- 2 tablespoons cognac or brandy
Instructions
- Prepare Steaks: Pat the steaks dry thoroughly with paper towels to ensure a good sear. Press the crushed peppercorns evenly onto both sides of each steak and sprinkle all over with kosher salt for seasoning.
- Heat Skillet and Sear: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for 3–4 minutes per side, cooking to medium-rare or your preferred doneness. Remove steaks to a plate and tent loosely with foil to keep warm and allow juices to redistribute.
- Sauté Shallots: Reduce heat to medium and add butter to the same skillet. Once melted, add finely chopped shallots and sauté for 1–2 minutes until softened and translucent.
- Deglaze with Cognac: Carefully pour in the cognac or brandy to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce for about 30 seconds to concentrate the flavors.
- Add Broth and Simmer: Stir in beef broth and allow the mixture to simmer gently for 2–3 minutes, letting the flavors meld and the liquid reduce slightly.
- Finish Sauce with Cream: Add the heavy cream and continue cooking the sauce until it thickens slightly, about 3–5 minutes, stirring occasionally to prevent scorching.
- Serve: Return the steaks to the skillet briefly to coat them with the sauce or spoon the sauce over each steak when plating. Serve immediately for best flavor and texture.
Notes
- Use freshly cracked black peppercorns for the best flavor and texture contrast on the steaks.
- Strip steaks or ribeye can be substituted if beef tenderloin is unavailable or preferred.
- Pair the dish with creamy mashed potatoes or roasted vegetables for a complete and balanced meal.
