Description
Steak au Poivre is a classic French dish featuring tender beef tenderloin steaks crusted with cracked black peppercorns and cooked to perfection. The steaks are seared in a skillet to develop a rich, caramelized crust, then served with a decadent cognac and cream sauce infused with shallots. This elegant yet simple recipe delivers bold flavors and a creamy, peppery sauce that pairs beautifully with mashed potatoes or green vegetables, making it an impressive main course for any occasion.
Ingredients
Scale
Steak
- 4 beef tenderloin steaks (about 6 ounces each, 1 1/2 inches thick)
- Kosher salt to taste
- 2 tablespoons whole black peppercorns (crushed coarsely)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
Sauce
- 1/3 cup finely chopped shallots
- 1/2 cup cognac or brandy
- 3/4 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and crust the steaks: Season both sides of the steaks generously with kosher salt. Press the coarsely crushed black peppercorns firmly into both sides of each steak to form a peppery crust that enhances the flavor and texture.
- Heat skillet and sear steaks: In a heavy skillet, preferably cast-iron, heat the olive oil and 1 tablespoon of unsalted butter over medium-high heat until hot. Add the steaks and sear for about 3 to 4 minutes per side for medium-rare doneness, or longer if desired. This step creates a flavorful crust while keeping the inside tender.
- Rest steaks: Remove the steaks from the skillet and transfer to a plate. Tent loosely with aluminum foil to keep warm, and allow the juices to redistribute while you prepare the sauce.
- Sauté shallots: Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet, then add the finely chopped shallots. Sauté for about 2 minutes until softened and fragrant, which forms the aromatic base of the sauce.
- Deglaze with cognac: Carefully pour in the cognac or brandy to deglaze the pan, scraping the bottom with a wooden spoon to loosen any browned bits left from searing the steaks. Let the liquid simmer for 1 to 2 minutes to reduce slightly and concentrate the flavors.
- Make cream sauce: Stir in the heavy cream and continue cooking the sauce for 2 to 3 minutes, or until it thickens slightly, creating a rich and velvety texture that complements the peppery steaks.
- Rewarm steaks in sauce: Return the steaks briefly to the pan for a minute or so, spooning the sauce over the top, to warm them through and marry the flavors.
- Serve: Plate the steaks, spoon extra sauce on top or alongside, and garnish with chopped fresh parsley if desired. Serve immediately for the best taste and texture.
Notes
- Use a cast-iron skillet for the best sear and deepest flavor development.
- If you don’t have cognac, substitute with brandy or even a dry white wine for the sauce.
- Serve this dish with mashed potatoes or steamed green vegetables to complete the meal.
