Peppercorn Steak (Steak au Poivre)
A perfectly cooked steak coated with crushed peppercorns and served with a luxurious cognac cream sauce.
Nutrition Facts
Per Serving: Calories: 640 kcal, Fat: 45 g, Sodium: 520 mg, Carbohydrate: 4 g, Protein: 40 g
Descriptions
Peppercorn Steak is the American version of the French Steak au Poivre. The dish features thick cuts of beef like sirloin or filet mignon crusted with freshly ground peppercorns and sautéed to the desired doneness.
The bold flavor of the pepper pairs beautifully with the creamy, buttery sauce made with cognac, white wine, and beef stock. This steak is perfect for special occasions or a sophisticated meal.
Directions
1- Set up your kitchen :
Organize your ingredients and equipment for easy access.
2- Crush the peppercorns:
Coarsely grind 2 tablespoons of black pepper using a pepper mill or mortar and pestle.
3- Season and coat the steaks:
- Trim 8 (6-7 oz) sirloin or filet mignon steaks if needed.
- Press the crushed peppercorns onto the steaks, covering both sides.
- Refrigerate the steaks for at least 10 minutes.
4- Cook the steaks:
- Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Lightly salt the steaks and cook for 3-5 minutes per side, depending on your preferred doneness.
- Remove the steaks and set them aside.
5- Prepare the sauce:
- Drain excess fat from the pan.
- Add 1/4 cup cognac to the skillet and flambé.
- Once the flames subside, add 1/2 cup white wine and let it reduce by half.
- Pour in 1 1/2 cups beef stock and reduce again.
- Stir in 1/2 cup heavy cream and simmer until thickened.
6- Finish the sauce:
- Off the heat, whisk in 2 tablespoons of cold butter to give the sauce a smooth finish.
- Strain the sauce if desired for a silky texture.
7- Serve:
Pour the sauce over the steaks or serve it on the side.
Enjoy your Peppercorn Steak with your favorite sides.
Note's
- You can use a mix of black, green, and pink peppercorns for a more nuanced flavor.
- Cook the steaks to your desired doneness. For medium-rare, aim for 135°F internal temperature.
- Serve with classic sides like sautéed potatoes, green beans, or a fresh green salad for a balanced meal.
Ingredients
- 8 (6-7 oz) sirloin or filet mignon steaks
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons butter
- 2 tablespoons oil
- 1/4 cup cognac
- 1/2 cup white wine
- 1 1/2 cups beef stock
- 1/2 cup heavy cream
- 2 tablespoons cold butter
- Salt, to taste
