Perfect Steak Au Poivre
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Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.
Ingredients for this recipe:
For the Steak:
• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste
For the Sauce:
• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.
Chef Notes:
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.
Cognac is the better option to use over brandy, but brandy can be used.
Amazing Steak au Poivre Recipe
A classic French dish, this Steak au Poivre is a simple but impressive dish that is perfect for entertaining or as a quick weeknight meal. Perfectly seared beef tenderloin steaks with a peppercorn-crusted exterior coated in a delicious Cognac cream sauce, this recipe comes out flawlessly every single time.
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Steak au poivre recipe
Steve cooks a classic, French rustic dish (Steak au poivre / Pepper steak.
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Music Composed & Performed by Steven Dolby
Steak Au Poivre ???? #shorts
Ingredients
- 2x steaks of your choice, I'm using a Ebony Angus ribeye here
- 2 shallots, finely diced
- 1 tbsp black peppercorns
- 1 tbsp pink peppercorns
- salt
- 1 tbsp oil
- 50g butter
- 100ml brandy
- 250ml beef stock
- 1 tbsp green peppercorns
- 100ml cream
- french fries to serve
Method
1. Start by seasoning your steak on both sides with salt.
2. Next, you want to pound the black and pink peppercorns in a mortar and pestle. I like to leave them nice and coarse.
3. Press the ground peppercorns onto one side of the raw steak.
4. In a cast iron skillet over medium-high heat, drizzle with some oil and once it just starts to smoke, add your steaks to the pan with the peppercorn crust side facing up.
5. Now, unlike other steaks where I flip them regularly, with this method I only like to flip them once so you can keep the peppercorn crust intact as much as possible.
6. Once you have a good crust on the bottom side, flip onto the peppercorn side and continue to cook for 2-3 minutes. Then, add the butter to your pan and baste until your desired temperature.
7. Once the steaks are cooked to your liking, remove from the pan and place onto a wire rack to rest.
8. Turn the heat down to medium-low, add the shallots to the pan and sauté for 1-2 minutes.
9. Now deglaze your plan with the brandy, before adding the beef stock and green peppercorns.
10. Reduce the beef stock by one third, then finish the sauce with your heavy cream.
11. Serve your peppercorn sauce over your steak next to a mountain of french fries to soak up all that deliciousness. Enjoy!
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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