When it comes to cooking steaks I prefer to keep it simple and familiar. Just sprinkle them with some salt & pepper, and then cook them grill them to get a nice char. But when the weather starts to get cold I tend to head inside to make steaks a different way, steak au poivre.
Steak au poivre is a classic French bistro dish. It basically consists of a heavily peppered steak cooked in a pan. Which is accompanied by a creamy pepper sauce made with pan drippings. It is incredibly delicious, super easy to make, and best of all comes together in minutes.
Tips, Tricks & Suggestions
- Steak au poivre is most commonly made with filet mignon. However, It can easily be made with any other type of beef steak imaginable. Doesn’t matter if it’s a N.Y. strip, skirt, T-bone, or even ribeye. So feel free to use whatever cut of steak you prefer.
- The best way to check the doneness of your steak is to use an instant read thermometer.
- I love serving this steak with a side of french fries along with a salad tossed in our honey mustard dressing.
Steak au Poivre Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 1
Ingredients
1 Steak (strips, ribeye, fillet all work fine)
Salt & pepper to taste
1 Tablespoon of olive oil
For the pepper sauce:
2 Tablespoons of cognac
1 Tablespoon of butter
1 Shallot, finely diced
⅓ Cup of dry white wine
½ Cup of beef stock
¼ to ½ Cup of heavy cream
1 Tablespoon of brined green peppercorns (optional)
Instructions
- Rub your steak with as much salt & coarsely ground black pepper as you would normally use for yourself.
- Cook the steak: Pour the tablespoon of olive oil into a pan and place over medium-high heat. Place the steak in the pan and let it cook on each side for 2 to 6 minutes depending on the thickness of the steak and how done you prefer it.
Generally, 2 minutes will give you a rare steak, 4 minutes medium rare, and 6 minutes medium. Take the steak out of the pan and set it aside on a plate.
- Pour in the cognac and deglaze the pan by scraping up all of the brown bits.
- Make the sauce: Melt the butter in the pan, and toss in the shallot sauteeing it for 30 seconds.
Pour in the white wine and let it reduce for 1 minute. Pour in the beef stock, stir everything together, and let it reduce for another 2 minutes.
Next, add in ¼ cup of the heavy cream along with the green peppercorns and stir them both into the sauce. Let this reduce for another minute or until the sauce is as thick as you prefer.
- Return the steak along with any juices back to the pan and flip it in the sauce so that the steak is coated in it.
- Plate the steak and pour the sauce from the pan over top. Serve immediately and enjoy!
Steak au Poivre Recipe
Ingredients
- 1 Steak strips, ribeye, fillet all work fine
- Salt & pepper to taste
- 1 Tablespoon of olive oil
For the pepper sauce:
- 2 Tablespoons of cognac
- 1 Tablespoon of butter
- 1 Shallot finely diced
- ⅓ Cup of dry white wine
- ½ Cup of beef stock
- ¼ to ½ Cup of heavy cream
- 1 Tablespoon of brined green peppercorns optional
Instructions
- Rub your steak with as much salt & coarsely ground black pepper as you would normally use for yourself.
- Cook the steak: Pour the tablespoon of olive oil into a pan and place over medium-high heat. Place the steak in the pan and let it cook on each side for 2 to 6 minutes depending on the thickness of the steak and how done you prefer it. Generally, 2 minutes will give you a rare steak, 4 minutes medium rare, and 6 minutes medium. Take the steak out of the pan and set it aside on a plate.
- Pour in the cognac and deglaze the pan by scraping up all of the brown bits.
- Make the sauce: Melt the butter in the pan, and toss in the shallot sauteeing it for 30 seconds. Pour in the white wine and let it reduce for 1 minute. Pour in the beef stock, stir everything together, and let it reduce for another 2 minutes. Next, add in ¼ cup of the heavy cream along with the green peppercorns and stir them both into the sauce. Let this reduce for another minute or until the sauce is as thick as you prefer.
- Return the steak along with any juices back to the pan and flip it in the sauce so that the steak is coated in it.
- Plate the steak and pour the sauce from the pan over top. Serve immediately and enjoy!
