steak au poivre (steak with peppercorn sauce)

Name: STEAK au POIVRE (Steak with Peppercorn Sauce)
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: French
Ingredients: 2 large steaks such as rib-eye, tenderloin, strip loin, etc.; ground himalayan sea salt, to taste and divided; 1 1/2 tablespoon(s) whole peppercorns, crushed or more as needed (i always use mixed peppercorns); 2 tablespoon(s) olive oil; 3 tablespoon(s) butter, room temperature; 2 large cloves garlic, slightly crushed; 2 tablespoon(s) cognac (substitute brandy); 8 ounce(s) button mushrooms, washed and sliced; freshly ground black pepper, to taste (i always use mixed peppercorns); 1 1/4 cup(s) basic brown sauce (half of the regular recipe), warmed please go to clubfoody for the recipe; 1 tablespoon(s) 35% heavy cream

18 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jun 14, 2022

This delicious recipe is easy to make and a tasty way to enjoy steak or even pork chops!

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A perfectly cooked steak topped with a beautiful peppercorn sauce.

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2 servings

Ingredients

2 large steaks such as rib-eye, tenderloin, strip loin, etc.
ground himalayan sea salt, to taste and divided
1 1/2 tablespoons whole peppercorns, crushed or more as needed (i always use mixed peppercorns)
2 tablespoons olive oil
3 tablespoons butter, room temperature
2 large cloves garlic, slightly crushed
2 tablespoons cognac (substitute brandy)
8 ounces button mushrooms, washed and sliced
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/4 cups basic brown sauce (half of the regular recipe), warmed please go to clubfoody for the recipe
1 tablespoon 35% heavy cream

How To Make steak au poivre (steak with peppercorn sauce)

Step 1

Make the Basic Brown Sauce recipe (half) and keep it warm.

Step 2

Let the steaks rest on the counter for 30 minutes.
Step 3

Preheat the oven to 450ºF/230ºC
Step 4

Gently pat the steaks dry and season generously with ground sea salt. Spread crushed peppercorns on all sides including the edges pressing down to adhere; set aside.
Step 5

Heat up a cast iron pan on medium- high. When hot, add oil. Place meat and cook, undisturbed, for 2 to 2 ½ minutes (Maillard reaction).
Step 6

Flip and cook the other side for 2 ½ minutes (medium-rare).
Step 7

Add butter and garlic cloves. Tilt the pan to baste the meat, spooning on the butter a few times.
Step 8

Transfer to the preheated oven and cook until desired doneness (refer to Filet Mignon • How to Cook Perfectly)
Step 9

Remove the cast iron pan from the heat, pour in Cognac and ignite it.
Step 10

When the flames go out, transfer the steaks onto a plate, cover loosely with foil and let them rest for 10 minutes.
Step 11

In the same cast iron pan over medium-high heat with the two garlic cloves left in, add mushrooms and sauté until golden, about 2 to 3 minutes.
Step 12

Season them with salt and pepper, stir well before transferring to a bowl and set aside. Discard the two garlic cloves.
Step 13

Reduce the heat to medium-low to allow the cast iron pan to cool off a bit.
Step 14

Add warm basic brown sauce and heavy cream. Stir and simmer for 2 minutes; taste and adjust seasonings if needed.
Step 15

Before serving, add any accumulated juices to the sauce, stir well and spoon the sauce over the steaks and top with the sautéed mushrooms up. Serve with mashed potatoes and broccolini.
Step 16

To view this recipe on YouTube, click on this link >>>> https://youtu.be/31srq674wcU
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