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Steak and Peppercorn

A gourmet French-inspired steak recipe featuring a tender cut of beef with a crunchy peppercorn crust and a rich, creamy au poivre sauce. This recipe provides detailed guidance on selecting the best cuts of meat, crushing peppercorns, and mastering the sauce, making it suitable for both novice and experienced home cooks.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: European, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the steak:
  • 2–4 steaks Ribeye, Filet Mignon, or New York Strip, 1–1.5 inches thick
  • 2–3 tbsp Freshly cracked black peppercorns
  • Sea salt
  • Cooking oil with high smoke point grapeseed, avocado, or refined coconut oil
For the au poivre sauce:
  • 2 tbsp crushed black peppercorns
  • 1/4 cup cognac or brandy
  • 1/2 cup heavy cream
  • Shallots finely chopped
  • High-quality butter
  • Green, white or pink peppercorns optional for flavor variation
Aromatic seasonings:
  • Fresh garlic
  • Dried thyme
  • Fragrant rosemary

Equipment

  • Grill or cast-iron skillet
  • Mortar and pestle or heavy skillet for crushing peppercorns
  • Tongs
  • Meat thermometer
  • Saucepan or small skillet

Method
 

  1. Steak Preparation:
    Remove steaks from refrigerator 30–45 minutes before cooking to reach room temperature.
    Pat dry with paper towels.
    Crush peppercorns and press them firmly into both sides of the steak.
    Add salt just before cooking.
  2. Cooking Steak:
    Heat grill or skillet to high heat.
    Sear steaks 4–7 minutes per side depending on doneness: Rare: 125°F (4–5 min), Medium Rare: 135°F (5–6 min), Medium: 145°F (6–7 min)
    Let steaks rest 5–7 minutes after cooking.
  3. Making Au Poivre Sauce:
    Deglaze pan with cognac or brandy.
    Add butter, shallots, and crushed peppercorns.
    Slowly stir in heavy cream and reduce to desired consistency.
    Adjust seasoning as needed.
  4. Serving:
    Slice steak against the grain.
    Drizzle sauce around, not on top, of steak.
    Garnish with fresh herbs (thyme or parsley).
    Pair with side dishes like roasted garlic mashed potatoes, grilled asparagus, caramelized Brussels sprouts, or creamy risotto.
  5. Storage:
    Refrigerate leftovers in airtight container 3–4 days.
    Freeze sauce up to 2 months.
    Reheat gently on low heat to maintain texture.

Notes

  • Use coarse, unevenly crushed peppercorns for better texture.
  • Allow steaks to rest after cooking for maximum juiciness.
  • For a richer sauce, adjust cream quantity.
  • Experiment with peppercorn blends for unique flavors.