Steak au Poivre Recipe

French · Main course · 25 min total

A classic French bistro steak with a creamy peppercorn sauce, seared to perfection.

Ingredients

• 2 (8 oz) boneless beef strip steaks, about 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1/3 cup cognac or brandy
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

Instructions

1. Pat steaks dry with paper towels. Press crushed peppercorns evenly onto both sides of each steak, then season with salt.
2. Heat butter and oil in a large heavy skillet over medium-high heat until shimmering. Add steaks and cook 4 minutes per side for medium-rare, or to desired doneness. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium. Add shallots to skillet and cook, stirring, 1 minute. Carefully add cognac (it may flame). Cook until almost evaporated, about 30 seconds.
4. Stir in cream, mustard, and Worcestershire sauce. Bring to a simmer, scraping up browned bits. Cook until slightly thickened, about 2 minutes. Return steaks and any accumulated juices to skillet; turn to coat with sauce. Serve immediately.

Tips

• Use a mortar and pestle or the bottom of a heavy pan to coarsely crush peppercorns.
• For a milder flavor, use a mix of black and white peppercorns.
• Steaks can be cooked to your liking; adjust time accordingly.

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