Steak Au Poivre
Steak au poivre is a classic French-inspired dish made with peppercorn crusted steak in a creamy cognac cream sauce. This restaurant-quality dish is packed with flavor and is perfect for date nights or any time!
Servings: 2
Ingredients
- 2 boneless ribeye steaks (1 to 1 1/2 inches thick)
- 3 teaspoons salt
- 2 tablespoons crushed black peppercorns divided (not powder/ground)
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 2 garlic cloves minced
- 2 tablespoons cognac
- 1/2 cup beef broth
- 1/3 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- Chopped chives (optional)
Instructions
- Season steaks: Pat dry and season with 2 teaspoons of salt and half the crushed peppercorns, pressing to adhere.
- Sear: Heat the oil in a skillet over medium-high heat. Once hot, sear the steaks for 3 to 4 minutes per side, or until they reach an internal temperature of 135 to 140°F on an instant-read thermometer. Remove from the pan and let rest.
- Make the sauce: Lower the heat to medium-low. In the same pan, add the butter, garlic, and shallots. Saute for 1 to 2 minutes, until fragrant. Add the cognac, stirring up the browned bits from the bottom. Let it reduce slightly.
- Add the beed broth, heavy cream, and Djion mustard. Simmer until slightly thickened. Stir in the Worcestershire sauce and the remaining crushed peppercorns. Simmer for another 2 to 3 minutes.
- Serve: Spoon the sauce over the steaks and garnish with the chopped chives.