Steak au Poivre

Name: Steak au Poivre
Prep time: 25 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 2 (6-oz.) beef filets (about 1 1/2 in. thick); 1 tsp. kosher salt, plus more to taste; 2 tbsp. whole multicolor peppercorns; 1 tbsp. olive oil; 2 tbsp. salted butter; 1 tbsp. dijon mustard; 1/2 beef bouillon cube, crumbled; 1/2 c. brandy or cognac; 3/4 c. heavy cream

Serve with potatoes to sop up every last bit of the sauce.

By Ree DrummondPublished: Sep 28, 2024

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the pioneer woman's steak au poivre recipe

Will Dickey

Yields:

2 serving(s)

Prep Time:

25 mins

Total Time:

55 mins

Knowing how to cook a good steak will take you far in life, but knowing how to cook a great steak au poivre will take you even further. This classic French dish stars a peppercorn-crusted pan-seared filet topped with the most utterly delicious sauce you've ever tasted.

When I'm making a steak sauce, I love to sear the steaks in the same cast-iron skillet in which I'm going to make the sauce. That way, you get all those meaty, savory juices and bits in the sauce. To bump up the beefy flavor even more, I add a crushed up beef bouillon cube to my sauce. It gives the sauce such a rich, savoriness that's truly out of this world. The key to this recipe is having every ingredient ready to go at arm's length. It moves fast! The second the steaks get transferred to the oven, you'll need to start on the sauce. Then the second the sauce is done, go ahead and spoon every blissful drop over the steak and prepare to fall in love. This recipe makes enough for two—perfect for a date night dinner!

What cut of beef is best for steak au poivre?

Beef filets are the classic cut of steak used for this dish, so that's what I've done here. You could also use a New York strip.

What can you use instead of brandy in the sauce?

Cognac or whiskey work great. You just need 1/2 cup to deglaze the pan. If you want to skip the alcohol, use beef broth. It won't give you quite the same flavor, but it'll still be delicious.

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Ingredients

Directions

1. Step 1Preheat the oven to 400°F.
2. Step 2About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside.
3. Step 3Place the peppercorns in a zip-top bag and use a rolling pin or heavy-bottomed skillet to roughly crush them. Place the crushed peppercorns in a shallow dish. Press the filets into the peppercorns to create a crust on both sides. Reserve the remaining crushed peppercorns (you should have about 2 teaspoons).
4. Step 4Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side. Remove the steaks to a baking sheet, transfer to the oven, and cook to your desired doneness, 5 to 6 minutes for medium rare (130°F internal temperature). Let the steaks rest on a cutting board.
5. Step 5Meanwhile, reduce the skillet heat to medium and add the remaining 1 tablespoon butter, along with the dijon mustard, bouillon cube, and reserved peppercorns. Whisk to combine.
6. Step 6Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble and cook off the alcohol. Carefully return the pan to the heat and bring to a boil. Let the brandy reduce slightly, stirring and scraping up the flavorful bits on the bottom of the pan, about 1 minute. Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt.
7. Step 7Serve the steaks with the sauce spooned over the top and the remaining sauce on the side.