📝 About This Recipe
A cornerstone of French bistro culture, Steak au Poivre is the ultimate marriage of fiery cracked peppercorns and succulent, 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 velvety sauce. It is a sophisticated, sensory experience that balances heat, salt, and silkiness in every bite.
🥗 Ingredients
The Beef
- 2 pieces Filet Mignon or New York Strip steaks (8-ounce cuts, at least 1.5 inches thick, at room temperature)
- 1 teaspoon Kosher salt (to taste)
- 2 tablespoons Whole black peppercorns (coarsely crushed using a mortar and pestle or heavy skillet)
For Searing
- 1 tablespoon Unsalted butter
- 1 tablespoon Grapeseed or vegetable oil (high smoke point oil is essential)
The Pan Sauce
- 1 Shallot (minced very finely)
- 1/3 cup Cognac or Brandy (plus a little extra for flambe if desired)
- 1/2 cup Beef stock (high quality or demi-glace for extra richness)
- 1/2 cup Heavy cream
- 1 tablespoon Unsalted butter (chilled, to finish the sauce)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Remove the steaks from the refrigerator at least 30-45 minutes before cooking to ensure they reach room temperature for even cooking.
-
2
Crush the whole peppercorns coarsely. Avoid using a grinder; you want large, cracked pieces. A mortar and pestle or the bottom of a heavy cast-iron skillet works best.
-
3
Pat the steaks completely dry with paper towels. Season both sides generously with kosher salt.
-
4
Press the crushed peppercorns onto both sides of the steaks, using the palm of your hand to ensure they adhere to the meat, creating a crust.
-
5
Heat a heavy stainless steel or cast-iron skillet over medium-high heat. Add the oil and the first tablespoon of butter.
-
6
Once the butter foam subsides and the oil is shimmering, place the steaks in the pan. Sear for 4 minutes without moving them to develop a deep brown crust.
-
7
Flip the steaks and cook for another 4 minutes for medium-rare (internal temperature of 130°F/54°C). Adjust time slightly for your preferred doneness.
-
8
Transfer the steaks to a warm plate and tent loosely with foil. Let them rest while you prepare the sauce.
-
9
Pour off the excess fat from the skillet, but do not wipe out the pan. Return to medium heat and add the minced shallots, sautéing for 1 minute until soft.
-
10
Remove the pan from the heat source. Pour in the Cognac. Carefully ignite with a long reach lighter to flambé, or return to heat and simmer until the alcohol smell dissipates and liquid is reduced by half.
-
11
Add the beef stock to the pan, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
-
12
Whisk in the heavy cream and simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
-
13
Turn off the heat and whisk in the final tablespoon of cold butter for a glossy, professional finish. Taste and add salt if needed.
-
14
Place the steaks back into the pan for 30 seconds to coat them in the sauce, then plate immediately.
-
15
Spoon plenty of sauce over the steaks and garnish with fresh parsley.
💡 Chef's Tips
Always use room temperature meat to prevent a cold center and uneven cooking. Avoid pre-ground pepper; the volatile oils in freshly cracked peppercorns provide the essential aromatic heat. If the sauce becomes too thick, whisk in a tablespoon of beef stock or water to loosen it. When flambéing, always have a lid nearby to smother the flame if it gets too high. Use a stainless steel pan rather than non-stick to ensure you get a good 'fond' (browned bits) for the sauce.
🍽️ Serving Suggestions
Classic French Fries (Frites) to soak up the extra peppercorn cream sauce. A crisp green salad with a sharp Dijon vinaigrette to cut through the richness. A full-bodied red wine like a Bordeaux or a peppery Syrah. Garlic butter sautéed green beans or steamed asparagus. Warm, crusty baguette slices for cleaning the plate.