Steak Au Poivre Recipe

I absolutely love this recipe because it transforms a simple steak dinner into a gourmet experience with its rich, creamy cognac sauce that’s irresistibly indulgent. Plus, the whole process of cracking peppercorns and deglazing the pan makes me feel like a total pro in the kitchen!

Steak Au Poivre is a classic recipe that I adore for its simplicity and bold, beefy flavor. It showcases tender boneless strip steaks coated in crushed black peppercorns, seared to a perfect medium-rare with unsalted butter and a touch of vegetable oil.

One of the recipe’s luxury options—cognac and heavy cream—takes the sauce from almost-there to absolutely stunning.

Ingredients

Beef steak: Protein-rich, tender, juicy, and bursting with bold flavor.

Peppercorns, black: Heats and complicates; teems with antioxidants.

Butter, without salt, is the source of richness and creaminess; it brings fat to the mixture.

Oil from Vegetables: A flavorless and odorless oil with a high smoke point, enabling the perfect Maillard reaction to happen on the surface of the steak and achieving sear-grate deliciousness.

Cognac: Sweet, caramel notes; sauce flavor deepens.

Cream: Texture is creamy; heat is balanced with sweetness.

Ingredient Quantities

• 2 boneless strip steaks (1 to 1 1/2 inches thick)
• Salt, to taste
• 2 tablespoons whole black peppercorns
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1/3 cup cognac or brandy
• 3/4 cup heavy cream

Instructions

1. Remove the steaks from the refrigerator and allow them to rest at room temperature for approximately 30 minutes.

2. Wipe the steaks with a paper towel until they are no longer wet and season all surfaces with salt.

3. Using a mortar and pestle or a ziplock bag and rolling pin, coarsely crack the black peppercorns.

4. Ensure that the cracked peppercorns adhere securely to both sides of the steaks by pressing them into the surface.

5. In a large frying pan over medium-high heat, warm the vegetable oil and butter together until the butter is melted and the mixture is foamy.

6. Place the steaks in the skillet with care and sear them for about 4-5 minutes on each side if you want them medium-rare. If you want the steaks more or less done, adjust the cooking time accordingly.

7. When the steaks are cooked to your preference, take them from the skillet and set them aside to rest.

8. Add the cognac or brandy to the skillet with care so that it does not ignite. Stir and scrape up the caramelized bits from the bottom of the pan, allowing the liquid to reduce by half.

9. Turn the heat down to medium and pour in the heavy cream, constantly stirring until the sauce thickens a bit, which should take about 2-3 minutes.

10. Put the steaks back in the skillet, turning them in the sauce to ensure they are thoroughly coated. Serve at once, with sauce spooned over the top.

Equipment Needed

1. Paper towels
2. Mortar and pestle or ziplock bag and rolling pin
3. Large frying pan or skillet
4. Stove
5. Tongs
6. Wooden spoon or spatula
7. Measuring spoons
8. Measuring cup
9. Knife

FAQ

• Can I use a different cut of steak?Definitely, alternate cuts such as ribeye or filet mignon can be employed, but they come with their own cooking timelines.
• Do I need to crush the peppercorns?Indeed, release the flavor of the peppercorns by crushing them lightly; do not overpower the steak.
• What if I don’t have cognac or brandy?Another kind of whiskey can take the place of this one, or you can omit the alcohol, but be mindful that it will change the taste somewhat.
• Can I make the sauce without cream?Traditional cream is the base for the sauce, though you can use a dairy-free substitute or omit it for a more intense, less creamy sauce.
• How do I know when the steak is done?Utilize a meat thermometer, targeting 130°F for medium-rare. Alter based on your taste.
• What should I serve with Steak Au Poivre?It goes well with mashed potatoes, green beans, or a simple side salad.
• How do I avoid a flame when adding cognac?Take the pan off the heat for a moment and add the cognac slowly; this will help avoid any angry flames.

Substitutions and Variations

When boneless strip steaks can’t be found, ribeye or filet mignon may be used as alternative cuts.
For a different flavor profile, use whole Szechuan peppercorns instead of black peppercorns.
If it is impossible to find unsalted butter, you can substitute ghee or clarified butter.
Olive oil or grapeseed oil can be substituted for vegetable oil.
If cognac or brandy cannot be found, good substitutes are dry sherry or Marsala wine.
Half-and-half or crème fraîche may be used in lieu of heavy cream for a lighter option.

Pro Tips

1. **Resting Time for Juicier Steaks**: Allow the steaks to rest for at least 5-10 minutes after cooking. This helps retain their juices, making them more flavorful and tender.

2. **Use a Meat Thermometer**: For precise doneness, use a meat thermometer. Aim for 130-135°F for medium-rare, 140-145°F for medium, and adjust your cooking time based on these internal temperatures.

3. **Flambé for Extra Flavor**: If you’re comfortable with it, safely ignite the cognac or brandy in the pan to flambé. This can intensify the flavor and add a delicious depth to the sauce.

4. **Enhance the Sauce**: Add a dash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce as it thickens to enhance its complexity and richness.

5. **Resting Peppercorns**: Allow the cracked peppercorns to sit on the steaks for a few minutes before cooking. This will help the flavors penetrate deeper into the meat.