Classic Steak au Poivre (Peppercorn Steak with Creamy Sauce)
A timeless French bistro favorite — juicy steak coated in crushed peppercorns, finished with a rich, creamy pan sauce.
🛒 Ingredients
2 ribeye or sirloin steaks (about 1–1½ inches thick)
2 tbsp whole black peppercorns, coarsely crushed
Salt to taste
1 tbsp olive oil
1 tbsp butter
For the Creamy Sauce:
1 small shallot, finely minced (or 2 tbsp onion)
1/3 cup brandy or cognac (optional but traditional)
1/2 cup beef broth
1/2 cup heavy cream
1 tsp Dijon mustard (optional)
👩🍳 Instructions
1️⃣ Prepare the Steaks
Pat steaks dry with paper towels.
Press crushed peppercorns firmly onto both sides of each steak.
Season lightly with salt.
Let steaks sit at room temperature for 20–30 minutes before cooking.
2️⃣ Sear the Steaks
Heat a heavy skillet (cast iron works best) over medium-high heat.
Add olive oil.
Sear steaks for 3–4 minutes per side for medium-rare (adjust to your preferred doneness).
During the last minute, add butter and spoon melted butter over the steaks.
Remove steaks and let rest under foil.
3️⃣ Make the Sauce
Lower heat to medium.
Add shallots to the same pan and sauté 1 minute.
Carefully add brandy (stand back in case it flames). Let cook 1–2 minutes to reduce.
Add beef broth and simmer 2–3 minutes.
Stir in heavy cream and Dijon.
Simmer until sauce thickens (about 3–5 minutes).
Taste and adjust salt.
4️⃣ Serve
Return steaks briefly to the pan or spoon sauce generously over them.
Serve immediately.
🔥 Doneness Guide
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Classic Steak au Poivre
