Easy Steak Au Poivre Recipe

Okay, here we go! steak Au Poivre… mmm, just saying it makes my mouth water. This isn’t just any steak recipe, people. We’re talking about a super flavorful, peppery crust that sears up beautifully and a creamy, dreamy sauce that you’ll want to lick off the plate. Seriously. It’s impressive enough for date night but easy enough for a weeknight win. Trust me, you need this in your life.

My husband? Obsessed. Like, “can we have this every week?” obsessed. The first time I made it, I think he actually growled when I tried to take his plate to clear the table. And the kids? Okay, they pick off the peppercorns (surprise, surprise), but they devour the steak and fight over the sauce. It’s become a total comfort food around here, especially on those nights when everyone’s hangry and I need something quick but feels fancy. One time, I accidentally used WAY too much pepper, and it was like a blowtorch in your mouth. Still ate it, though. Waste not, want not, right?

Why You’ll Love This easy steak Au Poivre Recipe

• It’s faster than ordering takeout. Seriously.
• That creamy sauce? You’ll want to put it on EVERYTHING. Veggies, potatoes, your fingers… I won’t judge.
• It makes you feel like a fancy chef, even if you usually burn toast (guilty!).
• The pepper crust gives it a kick that’ll wake up your taste buds. Bye, boring steak!
• It’s just ridiculously delicious. End of story.

How to Make It

Alright, so first things first, grab your steaks. I usually go for ribeye because, well, fat equals flavor, duh. But sirloin or New York strip works too. Just don’t get anything too lean, or it’ll dry out. Now, CRUSH those peppercorns. I use a mortar and pestle because it makes me feel all old-school, but a ziplock bag and a rolling pin work just fine. Just don’t pulverize them into dust – you want some texture.

Pat your steaks dry with a paper towel. This is important, people! Dry steak sears better. Then, press the crushed peppercorns into both sides. Don’t be shy! Season with salt too. Now, heat up some oil in a skillet – cast iron is your best friend here – until it’s smoking hot. Seriously, it should shimmer and maybe even think about smoking. Sear those steaks for like, 3-4 minutes per side for medium-rare. Adjust depending on how you like ’em.

Take the steaks out and let them rest. DON’T SKIP THIS. It’s what keeps them juicy. While they’re chilling, throw some shallots (or onions if you’re out, I’ve done it) into the same pan and cook them until they’re soft and golden. Pour in some brandy or cognac – if you’re feeling fancy (or have some lying around from that one time you tried to make cocktails). Be careful, it might flame up! Scrape up all those yummy bits from the bottom of the pan. Those are your flavor bombs!

Next, add some beef broth and heavy cream. Let it simmer until it thickens into a luscious sauce. Stir in a knob of butter at the end for extra richness. Taste it and add salt and pepper if needed. Sometimes I throw in a splash of Worcestershire sauce for extra umami. Slice your steaks and spoon that glorious sauce over the top. Boom. Dinner is served! You can thank me later.

Ingredient Notes

• Steak: Okay, ribeye is my jam, but don’t stress if you only have sirloin. Just watch the cooking time so it doesn’t dry out.
• Peppercorns: Black peppercorns are classic, but I’ve been known to throw in a mix of colors for kicks. Green peppercorns? Even better!
• Brandy/Cognac: Adds a depth of flavor that’s just chef’s kiss. But if you don’t have any, don’t sweat it. A dry sherry or even a splash of red wine will work in a pinch. Or skip it – I’ve done it plenty of times.
• Heavy Cream: This is what makes the sauce silky smooth. Don’t even think about using milk. It won’t thicken properly, and you’ll be sad.
• Beef Broth: Low sodium is your friend here. You can always add more salt, but you can’t take it away!
• Shallots: These are milder than onions, which I love. But if you’re in a pinch, use half an onion, finely chopped.
• Butter: Unsalted so you control the salt level.

Recipe Steps:

1. Crush peppercorns coarsely.
2. Pat steaks dry and press peppercorns and salt into both sides.
3. Heat oil in a skillet until smoking hot.
4. Sear steaks for 3-4 minutes per side for medium-rare.
5. Remove steaks and let them rest.
6. Cook shallots in the same skillet until softened.
7. Deglaze with brandy/cognac, scraping up browned bits.
8. Add beef broth and heavy cream; simmer until thickened.
9. Stir in butter; season with salt and pepper.
10. Slice steaks and spoon sauce over the top.

What to Serve It With

Okay, mashed potatoes are a classic for a reason. They soak up all that glorious sauce. Roasted asparagus is also amazing, or a simple green salad to cut through the richness. Crusty bread for sopping up every last drop? YES. Garlic bread! Even better. Don’t forget a good glass of red wine. You deserve it.

Tips & Mistakes

• Don’t overcrowd the pan when searing the steaks. It’ll lower the temperature and you won’t get that beautiful crust.
• Let the steaks rest! I can’t stress this enough.
• If your sauce is too thin, simmer it for a few more minutes until it thickens. If it’s too thick, add a splash of beef broth or cream.
• Don’t be afraid to experiment with different liquors in the sauce. Whiskey or bourbon can also be delicious!
• Watch the salt! Taste as you go, especially after adding the beef broth.

Storage Tips

So, if you have any leftovers (which is rare in my house), store them in an airtight container in the fridge. It’ll keep for a couple of days, but the steak will lose some of its crustiness. You can reheat it in the microwave or in a skillet over low heat. Cold steak au poivre? Don’t knock it ’til you try it! I’ve totally eaten it straight from the fridge for breakfast. It’s a judgment-free zone here.

Variations and Substitutions

Okay, so sometimes I’m lazy, and I don’t want to make the sauce from scratch. In that case, I’ll use a good quality store-bought demi-glace and just add some cream and pepper. Not quite the same, but it works in a pinch. You can also use different cuts of steak. Filet mignon is super tender but can be a little bland. If you’re watching your calories (ugh, I hate that word), you can try using a leaner cut of steak and a little less cream. I’ve also swapped out the brandy for red wine when that was all I had. It’s not classic, but hey, it still tasted good!

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Easy Steak Au Poivre Recipe

This Easy Steak Au Poivre recipe brings a peppery and flavorful flair to a classic French dish.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces beef tenderloin steaks 8 oz each
• ▢ 2 tablespoons black peppercorns crushed
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons unsalted butter
• ▢ 1 tablespoon vegetable oil
• ▢ 1 cup heavy cream
• ▢ 0.5 cup cognac or brandy

Instructions

Preparation Steps

• Season both sides of the steaks with salt and crushed peppercorns.
• Heat butter and oil in a large skillet over medium-high heat and add the steaks.
• Cook the steaks for about 4-5 minutes per side, or until desired doneness, then remove and set aside.
• Add cognac to the pan, ignite with caution to burn off alcohol, and reduce slightly.
• Stir in heavy cream and simmer until sauce thickens.
• Return the steaks to the pan to coat with the sauce, then serve immediately.

Notes

For a richer sauce, you can also add a tablespoon of Dijon mustard to the cream.