Steak Au Poivre

5 from 6 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: dinner, Main Course

Cuisine: American, French

Keyword: steak au poivre

Servings:

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.

Nutrition