Steak au Poivre — Pepper Crusted
Experience the rich flavors of a French bistro with this classic steak au poivre recipe. Perfectly seared steak, bold pepper crust, and a decadent cream sauce.
Steak au Poivre — Pepper Crusted
Experience the rich flavors of a French bistro with this classic steak au poivre recipe. Perfectly seared steak, bold pepper crust, and a decadent cream sauce.
The Key Move
Achieve a deep, even sear on the steak to maximize the pepper flavor and create a flavorful fond for the sauce.
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The Setup
- Skillet12-inch
- Wire Rack
The Mise en Place
5 of 9Your prep station before cooking begins
Steak is not searing properly and is steaming instead.
The pan is not hot enough. Ensure the pan is smoking hot before adding the steak.
Sauce is too thin.
Continue simmering the sauce until it thickens to your desired consistency.
The Method
PREPARE
Pat the steaks dry with paper towels and generously coat both sides with the crushed black peppercorns (2 tbsp). Season with salt.
HEAT
Time-sensitiveHeat olive oil (1 tbsp) in a heavy skillet over high heat until smoking hot.
Oil should shimmer and almost smoke.
SEAR
Time-sensitiveCarefully place the steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; sear in batches if necessary.
Deep brown crust on the steak.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
REMOVE
Remove the steaks from the skillet and set aside to rest on a wire rack.
MELT
Reduce heat to medium. Add butter (2 tbsp) to the skillet and melt. Add the minced shallot (½ medium) and cook until softened and translucent, about 2 minutes.
Shallots should be soft and fragrant.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
DEGLAZE
Time-sensitivePour in the cognac (¼ cups) (or brandy) and carefully ignite it with a long match or lighter. Let the alcohol burn off completely, scraping up any browned bits from the bottom of the pan (fond).
Be careful when igniting the cognac. • Flame subsides and the alcohol smell dissipates.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
STIR
Pour in the heavy cream (½ cups) and beef broth (¼ cups). Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
Sauce should coat the back of a spoon.
SEASON
Season the sauce with salt to taste. Return the steaks to the skillet and spoon the sauce over them to warm through.
SERVE
Garnish with fresh parsley (2 tbsp) and serve immediately.
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