Best Steak Au Poivre
Submitted by red7
Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThe crackle of crushed peppercorns against seared beef, the dramatic whoosh of brandy igniting in the pan—this is steak au poivre at its theatrical best.
Three types of peppercorns (black, white, and green) create layers of heat and complexity without the one-note burn of pre-ground pepper.
That cream sauce, enriched with pan drippings and a splash of hot sauce, is so luxurious you’ll want to soak it up with every last fried potato on your plate.
Chef Tips
- Crush peppercorns coarsely in a mortar or under a heavy skillet; fine pepper burns, coarse pepper blooms
- Press pepper firmly into the meat 30 minutes before cooking so it adheres during searing
- Use room-temperature steaks for even cooking and better crust formation
- Stand back when flaming and have a lid nearby to extinguish if needed
Ingredients
Directions
Coarsely crush all peppercorns in a pestle and mortar. Sprinkle crushed pepper over both sides of steaks, pressing in well with palm of hand. Let stand 30 minutes.
Melt 1 tablespoon of butter in a skillet and heat until foaming. Add steaks and cook 2 to 3 minutes, then turn and cook other sides 2 to 3 minutes.
(This timing gives medium- rare steaks, so adjust cooking time to suit personal preferences.)
Turn steaks again and top each one with remaining butter and sprinkle with a few drops hot-pepper sauce and Worcestershire sauce.
Pour brandy over steaks and allow to heat through a few seconds. Flame and remove from heat.
When flames subside, remove steaks to a warm serving plate and keep warm. Add whipping cream to skillet and stir well.
Heat through 1 minute, scraping up sediment from bottom of skillet. Season with salt and spoon mixture over steaks. Serve at once.
NOTE:
Serve with fried potatoes and a green salad. Garnish with a fresh Italian parsley sprig, if desired.
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