Classic Steak Au Poivre Recipe – Rich & Creamy | Sharp Blades

A nicely seared steak topped with crushed peppercorns and served with an opulent brandy cream sauce is the hallmark of the classic French dish steak au poivre. You may treat yourself or surprise guests with this recipe's tender, juicy steak that has a strong, fiery flavour. For perfect slicing, use it with a Sharp Blades knife!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Get the steak ready: Use paper towels to pat dry the steaks. Season with salt after liberally pressing crushed peppercorns on both sides.

Step 2

Sear to Perfection: In a cast-iron skillet, heat the olive oil until it smokes over high heat. Add the steaks and cook for 3–4 minutes on each side, or until medium-rare (internal temperature of 130°F). In the final minute, baste the steaks with 1 tablespoon of butter. Move to a dish.

Step 3

To prepare the peppercorn sauce: Lower the heat to medium, add the shallots, and cook for one minute, or until they are tender. Use brandy to deglaze (be careful, it could catch fire!). Cut it in half. Add cream, Dijon mustard, and beef stock and stir. Simmer for 3–4 minutes to thicken. For added richness, finish with 1 tablespoon of butter.

Step 4

To serve and savour: Use a chef's knife with sharp blades to cut the steak against the grain. Add extra crushed pepper as a garnish and drizzle with sauce.

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