📝 About This Recipe
A cornerstone of French bistro culture, Steak au Poivre is the ultimate marriage of fiery cracked peppercorns and tender, buttery beef. This dish transforms a simple filet mignon into a decadent masterpiece by deglazing the pan with fine Cognac and rich heavy cream to create a silky, sophisticated sauce. It is the perfect recipe for a romantic dinner or a celebratory feast where bold flavors and elegant techniques take center stage.
🥗 Ingredients
The Steaks
- 2 pieces Filet Mignon or New York Strip (8-ounce cuts, at least 1.5 inches thick, at room temperature)
- 2 tablespoons Whole Black Peppercorns (coarsely crushed using a mortar and pestle or heavy skillet)
- 1 teaspoon Kosher Salt (or to taste)
- 1 tablespoon Grapeseed or Vegetable Oil (high smoke point oil for searing)
- 1 tablespoon Unsalted Butter (for basting the steaks)
The Pan Sauce
- 1 piece Shallot (finely minced)
- 1/3 cup Cognac or Brandy (good quality for deglazing)
- 1/2 cup Heavy Cream (full fat for the best texture)
- 1/4 cup Beef Stock (low sodium)
- 1 teaspoon Dijon Mustard (for a subtle tang and emulsification)
- 1 tablespoon Unsalted Butter (cold, to finish the sauce)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Flaky Sea Salt (for the final touch)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Coarsely crush the whole peppercorns using a mortar and pestle, or place them in a zip-top bag and crush them with the bottom of a heavy cast-iron skillet. You want large cracks, not a fine powder.
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3
Pat the steaks completely dry with paper towels. Season both sides generously with kosher salt.
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4
Press one side of each steak firmly into the crushed peppercorns to create a thick crust. For a more intense heat, you can coat both sides, though one side is traditional.
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5
Heat a heavy stainless steel or cast-iron skillet over medium-high heat. Add the oil and wait until it is shimmering and just starting to smoke.
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6
Place the steaks in the pan, pepper-side down first. Sear undisturbed for 4 minutes to develop a deep, golden-brown crust.
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7
Flip the steaks and add 1 tablespoon of butter to the pan. Cook for another 3-4 minutes for medium-rare (internal temperature of 130°F/54°C), spooning the melting butter over the meat.
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8
Transfer the steaks to a warm plate and tent loosely with foil. Let them rest for at least 5-10 minutes while you prepare the sauce.
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9
Reduce the pan heat to medium. Pour off any excess fat, leaving about a teaspoon behind. Add the minced shallots and sauté for 1 minute until softened and fragrant.
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10
Remove the pan from the heat (very important if using a gas stove) and pour in the Cognac. Carefully return to the heat and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
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11
Let the Cognac simmer for 1-2 minutes until it has reduced by half. If you are adventurous, you can flambé the alcohol, but simmering is safer and just as effective.
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12
Whisk in the beef stock and Dijon mustard, then pour in the heavy cream. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Whisk in the final tablespoon of cold butter to give the sauce a glossy finish. Taste and add salt if needed.
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14
Place the rested steaks on serving plates. Pour any accumulated juices from the resting plate back into the sauce, stir, and then spoon the warm sauce generously over the steaks.
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15
Garnish with fresh chives and a tiny pinch of flaky sea salt. Serve immediately.
💡 Chef's Tips
Always use whole peppercorns and crush them fresh; pre-ground pepper lacks the floral aroma and textural crunch essential to this dish. If your sauce becomes too thick, whisk in a tablespoon of beef stock or water to loosen it back to a silky consistency. Never skip the resting period for the meat, as this allows the juices to redistribute, ensuring a tender and moist steak. Be cautious when adding Cognac to a hot pan; if the alcohol vapors catch the flame, it will ignite. Keep a lid nearby just in case. For a cleaner look, you can strain the sauce through a fine-mesh sieve before serving, though keeping the shallots adds a rustic charm.
🍽️ Serving Suggestions
Classic French Fries (Pommes Frites) are the traditional choice to soak up the extra peppercorn cream sauce. A side of garlicky sautéed haricots verts (French green beans) adds a fresh, crisp contrast to the rich meat. Pair this with a bold red wine such as a Bordeaux, Cabernet Sauvignon, or a peppery Syrah. A simple butter-lettuce salad with a light vinaigrette helps cleanse the palate between rich bites. For an ultra-indulgent meal, serve alongside creamy garlic mashed potatoes.