If you have ever wanted to impress at your dinner table with something that feels indulgent yet approachable, then this Steak au Poivre Recipe is exactly what you need. It’s a classic French dish that perfectly balances the bold heat of cracked peppercorns with a silky, creamy sauce, making each bite a decadent experience. The juiciness of a well-seared New York strip steak paired with a luscious brandy-infused peppercorn sauce is a match made in culinary heaven, guaranteed to delight anyone lucky enough to enjoy it.
Ingredients You’ll Need
Though the Steak au Poivre Recipe may sound fancy, it uses simple ingredients that come together beautifully. Each component adds something essential—whether it’s flavor, texture, or that perfect finishing touch that makes this dish unforgettable.
- New York strip steaks: Choose steaks about 1 to 1 1/4-inch thick to ensure a juicy, tender result after cooking.
- Kosher salt: Essential for seasoning and enhancing the natural flavor of the steak without overpowering it.
- Coarsely cracked peppercorns: Multi-colored or black, these create the signature bold crust that defines this dish.
- Vegetable or neutral oil: Needed for a high smoke point to achieve the perfect sear without burning.
- Shallots: Finely chopped shallots add a sweet, mellow depth to the sauce.
- Brandy or cognac: This adds aromatic warmth and helps deglaze the pan, lifting all those flavorful browned bits.
- Demiglace or rich beef/chicken stock: The backbone of the creamy sauce, delivering richness and savoriness.
- Heavy cream: Creates that luxurious, velvety texture in the sauce.
- Sherry vinegar: Adds a bright, tangy contrast to balance the richness of the cream and butter.
- Jarred green peppercorns: Stirred in at the end for an additional peppery kick and subtle texture.
- Unsalted butter: Swirled in last to give the sauce a glossy, smooth finish.
How to Make Steak au Poivre Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 400 degrees Fahrenheit. While the oven warms, heat a large, heavy skillet on high—cast iron is ideal for that perfect sear. The hot pan is the foundation for developing a flavorful crust on the steak.
Step 2: Season the Steaks
Pat the steaks completely dry using paper towels to ensure a crisp crust. Sprinkle kosher salt generously on both sides to enhance flavor. Then press the coarsely cracked peppercorns evenly onto each side of the steaks, making sure they stick well to form that iconic peppery crust.
Step 3: Sear the Steaks
Add your neutral oil to the hot skillet and place the steaks carefully in the pan. Let them cook undisturbed for about 4 minutes until the bottom has a rich, dark brown crust. Flip the steaks and sear the other side just as thoroughly.
Step 4: Finish Cooking in the Oven
Transfer the skillet, with the steaks still inside, to the preheated oven. Bake for 5 to 7 minutes, checking for a medium-rare internal temperature of 125 degrees Fahrenheit. Once done, remove the skillet and let the steaks rest on a cutting board for at least 5 minutes to lock in the juices.
Step 5: Make the Sauce
Place the skillet back on medium heat. Add chopped shallots and sauté for about 2 minutes until they soften and release their aroma. Pour in the brandy or cognac carefully, allowing it to deglaze the pan by loosening all those flavorful browned bits, and cook until the alcohol content reduces by half. If a flame appears, let it burn off naturally without panicking.
Step 6: Finish the Sauce
Add the demiglace, heavy cream, and sherry vinegar to the skillet. Simmer the mixture for 3 to 5 minutes, stirring regularly until the sauce thickens beautifully. Incorporate the jarred green peppercorns and finish by stirring in unsalted butter to give the sauce a shiny, rich consistency.
Step 7: Serve
Slice the rested steaks if preferred, and spoon the creamy, pepper-laden sauce generously on top or alongside. Your Steak au Poivre Recipe is now ready to be savored!
How to Serve Steak au Poivre Recipe
Garnishes
A sprinkle of finely chopped fresh parsley or a few extra green peppercorns scattered on top adds a pop of color and freshness that perfectly complements the rich sauce. These little touches make your plate look like it belongs in a gourmet French restaurant.
Side Dishes
Classic sides like buttery mashed potatoes or crispy roasted potatoes are absolute winners with this Steak au Poivre Recipe. A simple green vegetable, such as steamed asparagus or sautéed green beans, brings balance and brightens the meal without stealing the spotlight from the steak.
Creative Ways to Present
For an elegant twist, slice the steak thinly against the grain and fan it out on the plate. Drizzle the peppercorn sauce around and add a small herb sprig or microgreens for visual appeal. For a cozy dinner party, serve the sauce on the side, letting guests pour as much as they please.
Make Ahead and Storage
Storing Leftovers
After enjoying your Steak au Poivre Recipe, store any leftovers in an airtight container in the refrigerator. It’s best to separate the steak and sauce to maintain texture, and consume within 2 to 3 days for optimal freshness.
Freezing
While the steak and sauce taste best fresh, you can freeze leftover sauce alone to enjoy another time. Pour it into a freezer-safe container, leaving room for expansion, and use within 1 to 2 months. The steak itself does not freeze as well and may lose its tender texture.
Reheating
To reheat, gently warm the sauce on the stove over low heat, stirring often to prevent separation. Warm the steak separately in a low oven or covered skillet to avoid drying it out. Reheating slowly preserves the integrity of both sauce and meat.
FAQs
What cut of steak is best for Steak au Poivre Recipe?
The classic choice is a New York strip steak because it’s tender with just the right amount of marbling. However, you can also use filet mignon or ribeye depending on your preference.
Can I make the peppercorn crust ahead of time?
It’s best to apply the peppercorn crust just before cooking so it adheres well to the meat and doesn’t lose its pungency. Prepping the cracked peppercorns ahead does save time, though.
What if I don’t have brandy or cognac?
You can substitute a dry white wine or a fortified wine like Marsala, though the flavor won’t be quite as rich or authentic. Avoid using anything too sweet or unbalanced.
How can I tell when the steak is medium-rare?
Using a meat thermometer is the easiest way to check doneness. For medium-rare, aim for an internal temperature of 125 degrees Fahrenheit before resting, as it will continue to cook slightly.
Is there a non-dairy alternative for the heavy cream?
Yes, you can use full-fat coconut milk or cashew cream as a substitute, but the sauce will have a different flavor profile. Adjust seasoning accordingly to maintain balance.
Final Thoughts
Whether it’s a special occasion or just a night you want to treat yourself, this Steak au Poivre Recipe delivers incredible flavor with elegant simplicity. Each step invites you to slow down and enjoy the art of classic cooking, promising a rich, satisfying meal that feels like a celebration. I truly hope you give this recipe a try and find it as delightful and rewarding as I do every single time.
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Steak au Poivre Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Steak au Poivre is a classic French dish featuring seared New York strip steaks crusted with cracked peppercorns and finished in the oven. The rich and creamy peppercorn sauce is made with brandy, demiglace, shallots, and cream, making it a flavorful and elegant meal perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Steak
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Heat a large, heavy skillet, preferably cast iron, over high heat to ensure it is smoking hot for proper searing.
- Season the Steaks: Pat the steaks dry with paper towels or a clean dish towel to remove excess moisture. Season both sides generously with kosher salt. Evenly coat each side of the steaks with the cracked peppercorns, pressing gently so they stick well to the meat.
- Sear the Steaks: Add the vegetable oil to the hot skillet. Place the steaks in the pan and sear without moving them until the bottom forms a deep brown crust, about 4 minutes. Flip the steaks to sear the other side similarly.
- Finish Cooking in the Oven: Transfer the entire skillet with the steaks to the preheated oven. Bake for 5 to 7 minutes until the internal temperature reads 125°F for medium-rare. Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes to allow juices to redistribute.
- Make the Sauce: Place the skillet back on medium heat with the pan juices and browned bits. Add the finely chopped shallots and cook for about 2 minutes until softened, stirring occasionally to avoid burning.
- Add Brandy and Reduce: Carefully pour in the brandy or cognac. Let it cook down and reduce by half, about 2 minutes. If the alcohol ignites, allow the flames to subside naturally, which enhances the flavor.
- Finish the Sauce: Stir in the demiglace or stock, heavy cream, and sherry vinegar. Simmer the mixture, stirring often, until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes. Fold in the drained green peppercorns and unsalted butter until the sauce is glossy and rich.
- Serve: Slice the rested steaks if desired, and spoon the warm peppercorn-cream sauce generously over the top. Serve immediately for best flavor and texture.
Notes
- Use a cast iron skillet for best searing results and even heat distribution.
- For a stronger pepper crust, crush peppercorns coarsely right before cooking.
- The resting step is crucial; it ensures the steak juices redistribute, making the meat succulent.
- When flambéing the brandy, be cautious and keep a lid nearby to smother flames if needed.
- Demiglace can be substituted with a rich beef or chicken stock if unavailable, but demiglace provides deeper flavor.
- Adjust cooking time depending on steak thickness and preferred doneness.
