Description
Steak au Poivre is a classic French dish featuring a tender steak coated in crushed peppercorns and served with a creamy pan sauce.
Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 2 tbsp whole black peppercorns, crushed
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1/4 cup beef broth
Instructions
- Press crushed peppercorns into both sides of the steaks and season with salt.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- Add butter to the skillet. Once melted, pour in brandy and let it simmer for 1 minute.
- Stir in heavy cream and beef broth. Cook until the sauce thickens, about 2-3 minutes.
- Return the steaks to the skillet, spoon sauce over them, and serve immediately.
Notes
- Use a meat thermometer to ensure the steaks reach your desired doneness.
- For a richer flavor, use a mix of black, green, and pink peppercorns.
- Pair with mashed potatoes or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 170mg
Keywords: Steak au Poivre, French steak, peppercorn steak, creamy steak sauce