Description
Steak au Poivre is a classic French dish featuring tender ribeye or filet mignon steaks coated in crushed black peppercorns, seared to perfection, and served with a rich, creamy cognac-infused peppercorn sauce. This elegant recipe balances bold flavors with a luxurious sauce, making it perfect for a special dinner or indulgent meal.
Ingredients
Scale
Steaks and Seasoning
- 2 boneless ribeye or filet mignon steaks (about 1 inch thick)
- 2 tablespoons whole black peppercorns (coarsely crushed)
- Salt (to taste)
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Sauce Ingredients
- 1/2 cup cognac or brandy
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Prepare the Steaks: Pat the steaks dry thoroughly with paper towels. Season both sides generously with salt. Press the coarsely crushed black peppercorns onto both sides of each steak to form a crust.
- Sear the Steaks: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering. Add the steaks carefully and sear for about 4-5 minutes per side for medium-rare doneness (approximately 130°F or 54°C). Adjust time depending on thickness and preference. Remove steaks from skillet and let rest on a plate, loosely covered with foil.
- Make the Sauce: Pour the cognac or brandy into the same skillet to deglaze, scraping up any browned bits from the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly. Lower heat to medium-low, then stir in the heavy cream and Dijon mustard. Simmer gently for 3-5 minutes until the sauce thickens slightly. Taste and add salt if needed.
- Serve: Slice the rested steaks if desired and arrange them on serving plates. Spoon the warm peppercorn sauce generously over the steaks. Garnish with chopped fresh parsley if using. Serve with complimentary sides like mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Notes
- Use a meat thermometer to ensure accurate doneness of the steak.
- Coarsely crushing the peppercorns provides the classic texture and flavor of the dish.
- Allow steaks to rest after cooking to keep them juicy and tender.
- Substitute cognac with brandy if preferred.
- For a lighter option, reduce the heavy cream quantity or substitute with half-and-half, though this will change the sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
Keywords: Steak au Poivre, French steak recipe, black peppercorn steak, creamy peppercorn sauce, ribeye steak, filet mignon, cognac sauce, classic French cuisine
