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Steak au Poivre
This steak au poivre features a peppercorn-crusted steak and a rich, buttery pan sauce. Classic, fast, and full of flavor.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
To make the steak:
2
Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.
3
Generously season the top and bottom of the steak with salt. Press the ground peppercorns evenly onto both sides of the beef.
salt
4
In a large skillet over high heat, melt 1 tablespoon oil and 1 tablespoon butter and swirl to combine. Add the steak and cook, without disturbing, until a deep crust forms, about ⏱️ 2 minutes.
butter1 tablespooncup butter cut into 1 tablespoon-sized pieces, divided1/4
5
Flip steak and continue to cook until desired doneness, about 2 to ⏱️ 4 minutes more (130 to 135 degrees for medium-rare, 140 to 145 degrees for medium, or 150 degrees for medium well). Remove steak from pan, tent with foil, and allow to rest.
6
To make the sauce:
7
Wipe out the skillet and return to high heat. Add 1 tablespoon of butter and shallots. Cook until softened, about ⏱️ 1 minute.
butter1 tablespooncup butter cut into 1 tablespoon-sized pieces, divided1/4
8
Add beef broth and bring to a boil, scraping browned bits from the bottom of the pan. Add Cognac and boil for 1 to ⏱️ 2 minutes longer. Remove pan from heat.
9
Swirl remaining 3 tablespoons butter, 1 piece at a time, into the sauce until melted. Serve steak sliced on a bias topped with poivre sauce and garnished with parsley.
butter1 tablespooncup butter cut into 1 tablespoon-sized pieces, divided1/4
Nutrition Facts
calories
938 kcal
fat Content
70 g
serving Size
6 oz. steak + 2.5 tbsp. sauce
fiber Content
2 g
sugar Content
1 g
sodium Content
571 mg
protein Content
48 g
trans Fat Content
1 g
cholesterol Content
257 mg
carbohydrate Content
5 g
saturated Fat Content
33 g
unsaturated Fat Content
30 g
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