If you’ve ever craved a dish that’s both elegant and deeply comforting, then our Steak au Poivre Recipe is exactly what you need. This classic French steak recipe features tender filet mignon crusted with cracked black peppercorns and bathed in a luscious, creamy pan sauce that perfectly balances bold spice with silky richness. It’s a fantastic way to elevate your dinner without overwhelming complexity, turning a simple steak into a restaurant-worthy experience you can easily recreate at home.
Ingredients You’ll Need
Gathering the right ingredients for this Steak au Poivre Recipe is a breeze because each one plays a crucial role in building its iconic flavor and texture. From the peppery crust to the velvety sauce, these essentials come together to make a dish that’s both striking and satisfying.
- 2 (6–8 ounce) boneless beef tenderloin steaks (filet mignon): The star of the dish, tender and perfect for quick, high-heat cooking.
- 1 tablespoon whole black peppercorns, crushed: Creates that signature piquant crust with a bold, aromatic crunch.
- 1 teaspoon salt: Enhances and balances the natural flavors of the beef.
- 1 tablespoon vegetable oil: Ideal for searing steaks to a perfect, caramelized crust without burning.
- 2 tablespoons unsalted butter: Adds richness and a silky texture to the pan sauce.
- 1/4 cup finely chopped shallots: Offers subtle sweetness and depth in the sauce.
- 1/2 cup beef broth: Infuses the sauce with savory umami.
- 1/4 cup heavy cream: Brings creaminess and smoothness to the pan sauce.
- 2 tablespoons cognac or brandy: A splash of warmth and sophistication that deglazes the pan spectacularly.
How to Make Steak au Poivre Recipe
Step 1: Season and Crust the Steaks
Start by patting your filet mignon steaks dry to ensure a flawless sear later. Season both sides evenly with salt, then press the crushed black peppercorns into each side, forming that signature pepper crust. This step is essential because it adds texture and a spicy kick that defines the dish.
Step 2: Sear the Steaks to Perfection
Heat the vegetable oil in a heavy skillet, like cast iron, over medium-high heat until it’s shimmering but not smoking. Add the steaks and cook them for about 3 to 4 minutes on each side for a beautiful medium-rare finish. Cooking times will vary based on thickness, so keep an eye on them or use a meat thermometer. Once done, transfer steaks to a plate and tent with foil to keep warm while you work on the sauce.
Step 3: Build the Sauce Base
Lower the heat to medium and melt the butter in the same pan where you seared the steaks. Toss in the finely chopped shallots and cook, stirring frequently, until they’re soft and fragrant, about 1 to 2 minutes. This caramelized shallot base brings sweetness and complexity that complements the spicy crust beautifully.
Step 4: Deglaze with Cognac or Brandy
Carefully add the cognac or brandy to the pan to deglaze it, scraping up all those wonderful browned bits stuck to the bottom. Let the liquid reduce by about half, which intensifies the flavor and thickens the base of your sauce in just a couple of minutes.
Step 5: Finish the Creamy Sauce
Pour in the beef broth and let the sauce simmer for 2 to 3 minutes, allowing the flavors to meld and the liquid to reduce slightly. Turn the heat to low and stir in the heavy cream. Let the sauce thicken gently for about 2 minutes, tasting along the way and adjusting seasoning if necessary. This velvety sauce is what takes your Steak au Poivre to next-level indulgence.
Step 6: Serve It Up
Return the steaks back to the pan just to warm through, spooning the luscious sauce over the top, or simply plate the steaks and drizzle the sauce generously over each one. The contrast of juicy beef, peppery crust, and smooth sauce is downright irresistible.
How to Serve Steak au Poivre Recipe
Garnishes
To finish off your Steak au Poivre Recipe with a lovely touch, consider garnishing with a few fresh parsley sprigs or a light sprinkle of cracked black pepper. These simple garnishes add a pop of color and underline the peppery character of the dish without overpowering its rich flavors.
Side Dishes
The enchanting flavors of this steak pair wonderfully with classic sides like creamy mashed potatoes or buttery green beans. A crisp, fresh salad is also an excellent contrast, balancing richness with freshness. Whether you prefer something hearty or light, the versatility of sides lets you tailor the meal to your mood and occasion.
Creative Ways to Present
For a bit of flair, serve your steak slices fanned out on a warm plate with the sauce artfully drizzled around or over it. Alternatively, use small ramekins for the sauce on the side, inviting guests to dip or pour at their leisure. Presentation adds to the experience, making every bite feel special.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, wrap them tightly in foil or airtight containers and refrigerate promptly. Proper storage keeps the steaks fresh for up to 3 days, though the pepper crust might soften a bit over time.
Freezing
While freezing Steak au Poivre Recipe is possible, it’s best to freeze the steak and sauce separately to preserve texture and flavor. Place the steak in a freezer-safe bag and the sauce in a sealed container, and both will keep well for up to 2 months. Thaw in the fridge overnight before reheating gently.
Reheating
Reheat your leftovers slowly over low heat in a skillet, spooning extra sauce over the steak to keep it moist. Avoid using high heat or the microwave, which can toughen the meat and break the sauce’s smooth texture. Taking time to reheat carefully preserves all the qualities that make this dish so special.
FAQs
What cut of steak is best for Steak au Poivre Recipe?
Filet mignon or beef tenderloin is preferred because it’s tender and cooks quickly, allowing the peppercorn crust to really shine without overcooking the meat. Ribeye can also work if you want a bit more marbling and flavor.
Can I use crushed peppercorns from a grinder?
Yes! Freshly crushed peppercorns from a grinder are perfect. Just be sure they’re coarsely crushed to achieve that crunchy texture and intense aroma essential for a great crust.
Is cognac necessary for the sauce?
While cognac or brandy adds depth and a distinctive warmth, you can substitute with a good-quality dry white wine or even omit it if you prefer. Just know that the flavor will be slightly less complex.
How do I know when the steak is perfectly cooked?
Using a meat thermometer is your best bet: 130 degrees Fahrenheit for medium-rare and 140 degrees for medium. The timing can vary depending on thickness and stovetop heat, so the thermometer takes the guesswork out.
Can I make the sauce ahead of time?
The sauce is best made fresh because its creamy nature can separate or thicken unevenly when refrigerated. However, you can prepare the shallots and broth mixture ahead and finish the sauce just before serving.
Final Thoughts
There’s just something incredibly satisfying about mastering a classic like this Steak au Poivre Recipe, isn’t there? It’s a perfect blend of robust peppery flavor and luxurious creaminess that makes every dinner feel like a special occasion. So why not give it a try tonight? You’ll have friends and family asking for seconds before you know it.
Print
Steak au Poivre Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
Steak au Poivre is a classic French dish featuring tender filet mignon steaks coated in a crust of crushed black peppercorns, seared to perfection, and served with a rich, creamy cognac-infused peppercorn sauce. This recipe highlights the simplicity and elegance of French cooking with its robust flavors and luxurious sauce, perfect for a special dinner or indulgent meal.
Ingredients
Steak and Seasoning
- 2 (6–8 ounce) boneless beef tenderloin steaks (filet mignon)
- 1 tablespoon whole black peppercorns, crushed
- 1 teaspoon salt
Sauce
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons cognac or brandy
Instructions
- Prepare Steaks: Pat the steaks dry and season both sides with salt. Press the crushed peppercorns evenly onto both sides of the steaks to form a crust, ensuring even coverage for a signature peppery flavor.
- Sear Steaks: Heat the vegetable oil in a heavy skillet, preferably cast iron, over medium-high heat. When the oil is hot, add the steaks and sear each side for about 3–4 minutes to achieve medium-rare doneness or cook longer depending on your preference. Remove the steaks from the pan and tent with foil to keep warm.
- Cook Shallots: Reduce heat to medium and add the butter along with the finely chopped shallots to the same pan. Cook for 1–2 minutes, stirring frequently until the shallots are softened and fragrant.
- Deglaze Pan: Carefully add the cognac or brandy to the pan to deglaze, scraping up the browned bits stuck to the bottom. Allow the liquid to reduce by half, roughly 1–2 minutes, concentrating its flavors.
- Add Broth and Simmer: Stir in the beef broth and let the mixture simmer for 2–3 minutes to develop the sauce’s depth. Then reduce the heat to low.
- Finish Sauce: Stir in the heavy cream and simmer the sauce gently until it thickens slightly, approximately 2 minutes. Taste and adjust seasoning as needed.
- Serve: Return the steaks to the pan to warm briefly and spoon the sauce over them, or plate the steaks first and drizzle with the peppercorn sauce before serving.
Notes
- Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
- Serve with classic sides such as mashed potatoes, green beans, or a fresh simple salad to balance the richness.
- For an intensified pepper flavor, increase the amount of cracked peppercorns pressed onto the steak.
