Description
Steak au Poivre is a French classic that combines the boldness of black pepper with the richness of a creamy cognac sauce. The steak is seared to perfection, offering a juicy and tender bite, while the peppercorns add an exciting, spicy kick. The sauce, made from the fond of the pan, brings together the deep flavors of the meat and the heat from the pepper, creating an unforgettable dish.
Perfect for a special occasion or an elegant dinner at home, this dish pairs beautifully with a glass of red wine. The peppercorn sauce can also be served over other cuts of beef or even pork for a variation. Pair with mashed potatoes or a fresh green salad for a well-rounded meal that will impress any guest.
Ingredients
Units
Scale
- 2 boneless rib-eye steaks (about 1-inch thick)
- 2 tablespoons black peppercorns, coarsely crushed
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons cognac or brandy
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Pat the steaks dry with paper towels and season both sides generously with salt.
- Coat the steaks with the crushed black peppercorns, pressing lightly to adhere.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Remove the steaks from the skillet and set aside to rest.
- In the same skillet, melt the butter over medium heat. Once melted, add the cognac and let it reduce for about 2 minutes.
- Add the heavy cream and stir, allowing the sauce to thicken for about 3-5 minutes. Season with salt to taste.
- Pour the sauce over the steaks and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes