Steak au Poivre
The lean, mild-flavored filet mignon might appear to be center stage, but make no mistake: this dish is all about the peppercorns and Cognac cream pan sauce.
Serves4
Prep15 minutes
Cook20 minutes to 25 minutes
There is no consensus on the origin of classic steak au poivre, but the various stories have one thread in common: This tender steak and its decadently boozy, creamy pan sauce was a late-night indulgence. Some say the peppercorns were believed to be an aphrodisiac, while others say the pungent punch of pepper and rich cream was a salve for those who had imbibed a bit too much.
Whichever the case, steak au poivre has become a bistro mainstay and for more than lovers and imbibers. Lean, mild-flavored filet mignon might appear to be center stage, but make no mistake: This dish is all about the peppercorns and Cognac cream pan sauce.
What Steak Is Best for Steak au Poivre?
Traditionally, beef tenderloin (aka filet mignon) is used, but New York strip steaks, sirloin steaks, and rib-eye steaks would also work well — they just take a little longer to cook. If you’re splurging, venison would actually be the best alternative.
What Is au Poivre?
Au poivre is French for something — usually steak — prepared or served with a generous amount of cracked pepper. As for the pepper, there are so many types of peppercorns out there — red, pink, white, green, Sichuan, and Aleppo — that we recommend a mix. And remember, the key to this dish is using coarsely cracked pepper, never a fine grind.
What to Serve with Steak au Poivre?
While its most traditional to serve steak au poivre with french fries, there are other sides that work well with this classic dish.
Steak au Poivre
The lean, mild-flavored filet mignon might appear to be center stage, but make no mistake: this dish is all about the peppercorns and Cognac cream pan sauce.
Prep time 15 minutes
Cook time 20 minutes to 25 minutes
Serves4
Nutritional Info
Ingredients
- 4
(6-ounce) beef tenderloin steaks
- 1
small shallot
- 2 tablespoons
whole peppercorns, preferably a mix of black, white, pink, and red
- 1 teaspoon
kosher salt
- 1 tablespoon
olive oil
- 3 tablespoons
unsalted butter, divided
- 1/4 cup
Cognac or brandy
- 1/2 cup
beef stock
- 1/2 cup
heavy cream
Instructions
Remove any twine from 4 beef tenderloin steaks. Let sit at room temperature for 30 minutes. Meanwhile, finely mince 1 small shallot. Coarsely crush 2 tablespoons whole peppercorns in a mortar and pestle, or place the peppercorns in a kitchen towel and crush them with a meat tenderizer or cast iron pan.
Season the steaks all over with 1 teaspoon kosher salt. Use your hands to press the crushed pepper onto the top and bottom of the steaks.
Heat a large cast iron or stainless steel skillet over high heat until it starts to smoke. Add 1 tablespoon olive oil and 1 tablespoon of the unsalted butter, then add the steaks and cook until medium-rare and a brown crust forms, 2 to 3 minutes per side (an instant-read thermometer inserted into the steak should register about 130°F). Transfer the steaks to a plate or clean cutting board and cover with aluminum foil.
Reduce the heat to medium. Add 1 tablespoon of the unsalted butter and shallot. Sauté until the shallot is translucent, about 1 minute. Remove the pan from the heat. Add 1/4 cup Cognac. Return the pan to medium heat and simmer, scraping up any browned bits stuck to the bottom of the pan, until mostly evaporated, 1 to 2 minutes.
Add 1/2 cup beef stock, increase the heat to medium-high, and simmer until reduced slightly, 2 to 3 minutes. Add 1/2 cup heavy cream and the remaining 1 tablespoon unsalted butter. Stir until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes. Stir in accumulated juices on the steak plate or cutting board. Serve the steaks on a bed of the sauce, with more sauce spooned on top.
Recipe Notes
Substitutions: You can swap sherry, white wine, or whiskey for the Cognac or brandy.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.