📝 About This Recipe
A cornerstone of French bistro culture, Steak au Poivre is the ultimate marriage of heat, salt, and silk. This dish features tender filet mignon crusted in coarsely cracked peppercorns, seared to perfection, and finished with a luxurious flambéed Cognac and cream sauce. It is a masterclass in building layers of flavor from a single pan, offering a sophisticated dining experience that is surprisingly achievable at home.
🥗 Ingredients
The Beef
- 2 pieces Filet Mignon or New York Strip steaks (6-8 oz each, cut 1.5 inches thick, at room temperature)
- 1 teaspoon Kosher salt (or to taste)
- 2 tablespoons Whole black peppercorns (coarsely cracked using a mortar and pestle or heavy pan)
For Searing
- 1 tablespoon Unsalted butter
- 1 tablespoon Grapeseed or Vegetable oil (high smoke point oil)
The Sauce
- 1 piece Shallot (finely minced)
- 1/3 cup Cognac or Brandy (good quality)
- 1/2 cup Beef stock (preferably unsalted or low-sodium)
- 1/2 cup Heavy cream
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 tablespoon Unsalted butter (cold, for finishing the sauce)
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 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
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2
Crack the whole peppercorns using a mortar and pestle or by placing them in a plastic bag and crushing them with the bottom of a heavy skillet. You want coarse chunks, 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 the cracked peppercorns onto both sides of the steaks, using the palm of your hand to ensure the 'crust' adheres to the meat.
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5
Heat a heavy cast-iron or stainless steel skillet over medium-high heat. Add the oil and 1 tablespoon of butter. Once the butter foam subsides and the oil is shimmering, add the steaks.
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6
Sear the steaks without moving them for 4 minutes to develop a dark, peppery crust. Flip and cook for another 4 minutes for medium-rare (internal temp of 130°F/54°C).
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7
Remove the steaks from the pan and transfer them to a warm plate. Tent loosely with foil to rest while you prepare the sauce.
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8
Lower the heat to medium. Pour off any excess fat from the pan, but leave the brown bits (fond) and peppercorns behind. Add the minced shallots and sauté for 1-2 minutes until softened.
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9
Remove the pan from the heat source. Pour in the Cognac. Carefully ignite the alcohol with a long reach lighter or tip the pan slightly toward a gas flame to flambé. Let the flames die down naturally.
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10
Return the pan to the heat and add the beef stock. Scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Simmer until the liquid is reduced by half.
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11
Whisk in the heavy cream and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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12
Turn off the heat and whisk in the final tablespoon of cold butter for a glossy, velvet finish. Stir in any juices that have collected on the plate from the resting steaks.
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13
Place the steaks on serving plates and spoon the warm sauce generously over the top. 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 bitter and lack the essential oils needed for the crust. If you are nervous about the flambé, you can simply simmer the Cognac for 2-3 minutes until the raw alcohol smell dissipates instead of lighting it. Don't skip the resting period for the meat; it allows the juices to redistribute, ensuring a tender steak. Use a stainless steel or cast iron pan rather than non-stick to ensure you get a good 'fond' (brown bits) for the sauce base. Ensure the cream is at room temperature before adding it to the pan to prevent the sauce from breaking.
🍽️ Serving Suggestions
Classic French Fries (Pommes Frites) are the traditional choice to soak up the extra cream sauce. A side of garlicky sautéed haricots verts (French green beans) provides a fresh, crisp contrast. Pair with a bold red wine like a Bordeaux, Syrah, or a peppery Cabernet Sauvignon. A simple buttered baguette is perfect for cleaning the plate of every last drop of sauce. Serve alongside a light arugula salad with a lemon vinaigrette to cut through the richness of the cream.