Steak au poivre – steak in peppercorn sauce Recipe
Steak au poivre is a French steak coated in coarsely crushed peppercorns and served with a creamy sauce based on cream and cognac. In French bistros it’s one of the classic meat dishes for an evening meal. The flavor is a bit like beef tenderloin in pepper sauce, but with a distinct buttery, creamy note.
A French bistro classic that combines a simple, well-seared steak with an intensely aromatic peppercorn crust and a rich, buttery cognac-cream sauce. It feels restaurant-level but is easy to make at home with just a few ingredients.
Chef's tips
Use steaks of even thickness so they cook uniformly, and don’t overcrowd the pan – if necessary, fry in batches. The pan must be very hot so the meat browns quickly without overcooking inside. Resting the meat is crucial for juicy steak, so don’t skip this step. If you’re unsure about doneness, use an instant-read thermometer.
How to serve
Serve on warm plates so the sauce doesn’t cool too quickly. Add a side of crispy fries or potato gratin and a simple green salad with mustard vinaigrette. A slice of crusty baguette is great for mopping up the sauce.
Ingredients
- beef tenderloin steak about 180–200 g each - 2 piece
- black pepper peppercorns, coarsely crushed - 2 tablespoons
- salt for seasoning the meat and the sauce
- butter for frying and the sauce - 30 g
- vegetable oil for frying the steaks - 1 tablespoon
- cognac - 50 ml
- beef stock can be made from a stock cube - 80 ml
- 30% cream for the sauce - 120 ml
- shallot finely chopped, optional - 1 piece
Preparation
- Take the steaks out of the fridge about 30 minutes before frying so they come to room temperature. Pat them dry with a paper towel.
- Lightly crush the peppercorns in a mortar or with the bottom of a pot between two sheets of baking paper. They should be coarsely broken, not ground to a powder.
- Season the steaks with salt on both sides, then press them into the crushed pepper so the pepper sticks to the surface of the meat.
- Heat the oil with half of the butter in a large pan over fairly high heat. When the fat is very hot, add the steaks. Fry for 2.5–3.5 minutes on each side for medium doneness (the time depends on thickness; the meat should be well browned on the outside).
- Transfer the cooked steaks to a plate, cover loosely with aluminum foil and let rest for 5–7 minutes.
- In the same pan in which you fried the meat, reduce the heat to medium. If using shallot, add it now and fry for 1–2 minutes, stirring, until softened.
- Remove the pan from the heat for a moment and pour in the cognac. Carefully return it to the burner – the alcohol may ignite, so keep your face away. Cook for 1–2 minutes until most of the alcohol evaporates and the sauce thickens slightly.
- Add the beef stock, bring to a boil and cook for another 2–3 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon.
- Pour in the cream, stir and cook for 3–5 minutes over low heat until the sauce clearly thickens and is smooth. Add the remaining butter and stir until melted. Taste and season with salt if needed.
- Serve the steaks immediately, topped with the hot peppercorn sauce.
Storage
Stek najlepiej smakuje świeżo usmażony. Jeśli zostanie, przechowuj w lodówce i podgrzewaj bardzo krótko, aby nie wysuszyć mięsa.
This is one of those dishes that looks impressive but is actually quick enough for a weeknight. The key is good-quality meat and freshly crushed peppercorns – they make all the difference in flavor and aroma.
