Description
Steak Au Poivre is a classic French dish featuring a rich, peppercorn-crusted boneless strip steak cooked to medium-rare perfection and served with a creamy, brandy-infused sauce. This recipe combines bold black pepper flavor, aromatic herbs, and a luxurious pan sauce, perfect for an elegant yet approachable dinner.
Ingredients
Steak and Seasoning
- 16 oz boneless strip steak (1 ½ inch thick)
- Kosher salt, to taste
- 1 tablespoon black peppercorns (plus extra if needed)
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 3 sprigs fresh thyme
- 1 clove garlic, sliced thin
Sauce
- 1 large shallot, minced
- 1 teaspoon all-purpose flour
- 3 tablespoons brandy (divided, 1¼ oz)
- ⅔ cup low-sodium chicken broth (5½ oz or 156g)
- ⅓ cup crème fraîche (80g) or ½ cup heavy cream (4 oz)
- 1 teaspoon Dijon mustard (4g)
Instructions
- Prepare the Steak: Pat the steak dry with a paper towel on both sides. Season with kosher salt. Place it on a wire rack over a rimmed baking sheet and refrigerate uncovered for about 30 minutes to dry and season.
- Crack the Peppercorns: Crush the black peppercorns into halves and quarters using a pepper mill set to the coarsest setting, mortar and pestle, meat mallet, or by wrapping them in a towel and pressing with a skillet.
- Coat the Steak: Preheat oven to 400℉. Press the cracked peppercorns firmly into one side of the steak using your fingers. Add extra peppercorns if needed to cover completely. Set aside any leftover cracked peppercorns for the sauce.
- Sear the Steak: Heat vegetable oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the steak peppercorn-side down and toast the peppercorns for 3-4 minutes. Flip the steak carefully so as not to disturb the crust. Add butter, thyme sprigs, and sliced garlic to the skillet. Spoon the melted butter over the steak while it sears to enhance flavor and crust. Remove skillet from heat.
- Check Steak Temperature: Transfer the steak to a rimmed baking pan or plate. Use an instant-read thermometer to check doneness. For medium-rare, remove the steak when it reaches 120℉. If below that, continue to the next step.
- Finish Cooking in Oven: Place the steak in the preheated oven and cook, checking frequently, until it reaches 120℉ to 125℉. Avoid overcooking.
- Rest the Steak: Let the steak rest for at least 5 minutes tented loosely with foil before slicing. This allows juices to redistribute.
- Prepare Pan Sauce - Sauté Shallots: Remove all but 1 tablespoon of oil from the skillet, discarding garlic and thyme. Add minced shallots and reserved cracked peppercorns to the skillet and cook over medium heat until softened, stirring frequently.
- Add Flour and Brandy: Stir in flour and cook for 1 minute to remove raw taste. Carefully add 2 tablespoons of brandy, stirring to combine. If using a gas stove, do this step off heat to prevent flare-ups. Cook until most of the brandy evaporates.
- Simmer with Broth: Pour in chicken broth and scrape the browned bits from the skillet bottom. Bring to a simmer and continue cooking until the sauce reduces and thickens slightly, about 5 to 8 minutes.
- Add Cream and Mustard: Whisk in crème fraîche and any meat juices collected from resting steak. Simmer until sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in Dijon mustard and remaining tablespoon of brandy.
- Season and Serve: Taste the sauce, and add salt if needed. Pour sauce onto a rimmed platter or into a gravy boat. Slice the steak and arrange atop the sauce or serve steak and sauce on individual plates. Serve immediately for best flavor and texture.
Notes
- For steaks other than strip, ribeye or filet mignon work well with this recipe.
- Crushing rather than grinding peppercorns helps create the signature crust and bursts of pepper flavor.
- If unavailable, heavy cream can substitute for crème fraîche but may slightly alter sauce texture.
- Using a cast iron skillet improves even searing and flavor development.
- Cooking steak to 120-125℉ yields medium-rare; adjust final oven time for preferred doneness.
- Always rest steak before slicing to maintain juicy and tender results.
