Steak Au Poivre Recipe
Steak Au Poivre Recipe
Ingredients:
2 ribeye steaks (about 1-inch thick)
Steak au Poivre
Kosher salt, to taste
1 tablespoon black peppercorns, coarsely crushed
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/2 cup brandy or cognac (for flambéing)
3/4 cup heavy cream
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Prepare the Steaks:
Pat the steaks dry with paper towels. Generously season both sides with salt.
Press the coarsely crushed peppercorns into both sides of the steaks to form a crust.
2. Cook the Steaks:
In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat.
Once the pan is hot and the butter is melted, add the steaks. Cook for 3-4 minutes per side for medium-rare (adjust time according to your preferred doneness).
Remove the steaks from the skillet and set aside on a plate, loosely covering with foil.
3. Make the Sauce:
In the same skillet, add the chopped shallots and sauté for about 1 minute until softened.
Carefully pour in the brandy or cognac. Flambé the mixture (ignite it with a long lighter, if you’re comfortable). Let the flame burn off the alcohol. If you prefer not to flambé, just let it simmer for a minute to reduce.
Stir in the heavy cream, Dijon mustard, and a pinch of salt.
Let it simmer for 2–3 minutes until the sauce slightly thickens.
4. Finish the Dish:
Turn off the heat and stir in the remaining tablespoon of butter to make the sauce smooth and glossy.
Return the steaks to the skillet, spooning the sauce over them to warm through.
5. Serve:
Transfer the steaks to a serving plate, drizzle with the creamy peppercorn sauce, and garnish with chopped parsley if desired.
Serve immediately with sides like roasted potatoes, sautéed vegetables, or a crisp salad.
Tips:
Crushing whole peppercorns yourself gives the best flavor. Use a mortar and pestle or a heavy skillet to coarsely crush them.
If you don’t have brandy or cognac, you can use beef broth or red wine, though the flavor profile will be different.
For a lower-fat version, use half-and-half instead of heavy cream.
This Steak Au Poivre recipe is sure to impress with its rich, creamy sauce and bold peppercorn crust!
