📝 About This Recipe
A cornerstone of French bistro culture, Steak au Poivre is a masterclass in balancing the heat of cracked peppercorns with the luxurious richness of a Cognac-flamed cream sauce. This dish features tender filet mignon encrusted in a coarse pepper mosaic, seared to perfection to create a savory, spicy crust. It is a sophisticated, high-drama meal that brings the elegance of a Parisian brasserie right into your home kitchen.
🥗 Ingredients
The Steaks
- 2 pieces Filet Mignon or New York Strip (6-8 oz each, at room temperature)
- 2 tablespoons Whole Black Peppercorns (coarsely crushed using a mortar and pestle or heavy pan)
- 1 teaspoon Kosher Salt (or to taste)
- 1 tablespoon Unsalted Butter (for searing)
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
For the Pan Sauce
- 1 piece Shallot (finely minced)
- 1/3 cup Cognac or Brandy (room temperature)
- 1/2 cup Beef Stock (high quality or demi-glace)
- 1/2 cup Heavy Cream
- 1 tablespoon Unsalted Butter (cold, for finishing the sauce)
- 1 teaspoon Dijon Mustard (optional, for depth)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 30 minutes before cooking to ensure they reach room temperature for even cooking.
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2
Crush the whole peppercorns using a mortar and pestle or by placing them in a zip-top bag and hitting them with a heavy skillet. Aim for a coarse, cracked texture rather than 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 (or both, if you prefer high heat) of each steak firmly into the cracked peppercorns until a thick crust is formed.
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5
Place a heavy stainless steel or cast-iron skillet over medium-high heat. Add the oil and 1 tablespoon of butter.
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6
Once the butter foam subsides and the pan is shimmering, place the steaks in the pan, pepper-side down first. Sear for 4 minutes without moving them to develop a deep crust.
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7
Flip the steaks and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Transfer steaks to a warm plate and tent loosely with foil to rest.
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8
Reduce the pan heat to medium. Pour off any excess fat, leaving about a teaspoon in the pan. Add the minced shallots and sauté for 1-2 minutes until translucent.
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9
Remove the pan from the heat source. Carefully pour in the Cognac. If using a gas stove, tilt the pan slightly to ignite the alcohol, or use a long reach lighter. Let the flames die down naturally.
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10
Return the pan to the heat and scrape the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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11
Whisk in the beef stock and bring to a simmer. Let it reduce by half, which should take about 3-5 minutes.
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12
Stir in the heavy cream and Dijon mustard. Continue to simmer until the sauce thickens enough to coat the back of a spoon.
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13
Turn off the heat and whisk in the final tablespoon of cold butter for a glossy, velvet-like finish. Season the sauce with salt to taste.
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14
Place the rested steaks on serving plates and pour the warm pan sauce generously over them. Garnish with fresh chives and a pinch of flaky salt.
💡 Chef's Tips
Always use whole peppercorns and crack them fresh; pre-ground pepper will be too dusty and lack the floral aromatics needed for this dish. Ensure the steaks are dry before crusting; moisture is the enemy of a good sear. When flambéing, always turn off the exhaust fan briefly and keep a lid nearby just in case you need to extinguish the flame. If you don't have Cognac, a dry Sherry or even a high-quality Brandy works as an excellent substitute. Resting the meat is non-negotiable; it allows the juices to redistribute so they don't run out when you slice into the steak.
🍽️ Serving Suggestions
Classic French Fries (Pommes Frites) are the traditional choice to soak up the extra cream sauce. A side of buttery Haricots Verts (French green beans) with toasted almonds adds a lovely crunch. Pair this with a bold red wine, such as a Bordeaux or a California Cabernet Sauvignon, to stand up to the pepper. Serve with a simple arugula salad dressed in a light lemon vinaigrette to cut through the richness of the sauce.