Steak au Poivre

Name: Steak au Poivre
Prep time: 25 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 (6 to 8 ounce) steaks, such as top sirloin or filet mignon, patted dry; Kosher salt; 1/4 c. freshly cracked black peppercorns; 1 tbsp. canola oil; 1 tbsp. unsalted butter; 1 sprig fresh thyme; 1 clove garlic, chopped; 1/2 shallot, chopped; 1 tbsp. brandy or bourbon; 1/4 c. chicken stock; 1/4 c. heavy cream; Creamed Spinach, for serving

This classic French bistro dish is a spicy, romantic treat!

By Christopher MichelPublished: Jan 27, 2024

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Becky Luigart-Stayner for Country Living

Yields:

2 serving(s)

Prep Time:

25 mins

Total Time:

45 mins

If your grandfather was taking your grandmother out to a fancy dinner at the finest white-linen tablecloth place in town, chances are good that Steak au Poivre was on the menu. This French bistro dish is as tasty as it is simple: a very good cut of steak, crusted in cracked peppercorns and cooked perfectly, then doused in a rich pan sauce made from brandy and heavy cream.

It's an old-school dish that rings just as true today. Though you can make it with practically any kind of steak, we think if you're going to do it, you should go big and use the tenderest cut you can, such as top sirloin or filet mignon. This isn't a weeknight dinner: it's an anniversary, or Valentine's treat!

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Ingredients

2 (6 to 8 ounce) steaks, such as top sirloin or filet mignon, patted dry
Kosher salt
1/4 cup freshly cracked black peppercorns
1 Tbsp. canola oil
1 Tbsp. unsalted butter
1 sprig fresh thyme
1 clove garlic, chopped
1/2 shallot, chopped
1 Tbsp. brandy or bourbon
1/4 cup chicken stock
1/4 cup heavy cream
Creamed Spinach, for serving

Directions

1. Step 1Season steaks generously with salt. Let chill at least 20 minutes and up to 8 hours.
2. Step 2Preheat oven to 425°F. Heat a cast iron skillet over medium-high heat. Spread peppercorns on a small plate. Press steaks into peppercorns to coat. Add oil then steaks to pan. Cook, turning once, until peppercorns are toasted and steak is seared, 8 to 10 minutes. Transfer pan to oven and cook until the internal temperature on an instant-read thermometer reads 120º to 125ºF for medium-rare, 2 to 3 minutes. Transfer to a plate and light tent with aluminum foil.
3. Step 3Pour off any remaining oil from pan and heat over medium low. Add butter, thyme, garlic, and shallot. Cook, stirring occasionally, until garlic is fragrant, 1 to 2 minutes. Add bourbon and cook, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add chicken stock and heavy cream. Bring to a boil and cook, stirring constantly, until liquid is reduced by half, 4 to 6 minutes. Serve steaks topped with sauce.

Note: For the best flavor, crack whole peppercorns just before starting the recipe. To do that, either pulse them very briefly in a spice mill, or wrap the peppercorns in a clean towel, to prevent them from scattering, and then pound them with something heavy, such as a clean mallet or the smooth side of a meat tenderizer.

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