Description
Steak au Poivre is just French for “pepper steak,” but don’t let the simplicity fool you. This is basically the most luxurious way to eat steak without having to remortgage your house. It’s a gorgeous hunk of beef crusted with cracked peppercorns, seared until perfect, then doused in a rich, slightly boozy cream sauce that’ll make you want to lick the plate. I discovered this at a French bistro years ago and have been perfecting my home version ever since. It’s my go-to “impress the hell out of people” dinner that actually takes minimal effort.
Ingredients
Scale
For the Steaks:
- 2 thick-cut steaks (ribeyes or NY strips, about 1½ inches thick – don’t cheap out here, folks)
- 3 tablespoons whole black peppercorns (not pre-ground, we’re not savages)
- Kosher salt (the flaky kind if you have it)
- 2 tablespoons high-heat oil (grapeseed or avocado work great)
- 2 tablespoons unsalted butter (European style if you’re feeling fancy)
For the Sauce:
- ¼ cup cognac or brandy (use something decent but not the stuff you’re saving for the apocalypse)
- 1 cup heavy cream (full-fat, this isn’t diet food)
- 1 tablespoon dijon mustard (the good stuff from France if possible)
- Salt to taste
- Optional: 1 tablespoon butter to finish the sauce (because why not?)
Equipment You Actually Need:
- A heavy skillet, preferably cast iron (this is not the time for your flimsy non-stick)
- Something to crush peppercorns (mortar and pestle is best, but a heavy pan works too)
- Confidence (or failing that, more cognac for the chef)