Steak Au Poivre

Sliced strip steak with au poivre sauce poured over the top.

Course: French

Cuisine: French

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 567kcal

Author: Kris Longwell

Steak au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce make this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper or a spice grinder.

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Equipment

Spice Grinder OR Coffee Grinder OR Heavy Skillet

Ingredients

For the Steaks

4 strip steaks about 1 inch thick, each
Coarse sea salt, or Kosher salt
½ cup black peppercorns cracked, divided (save some for the sauce)
2 tablespoon unsalted butter

For the Sauce

1 tablespoon unsalted butter
¾ cup shallots Usually, one large shallot will be enough, finely diced
1 cup Cognac or brandy
½ cup red wine Cabernet, Zinfandel
2 cups beef stock
1 cup heavy cream
1 tablespoon balsamic vinegar
1 tablespoon cracked black peppercorns
1 teaspoon Kosher salt to taste

Instructions

Prepare the Steaks

Liberally salt the steaks.
4 strip steaks, Coarse sea salt, or Kosher salt
Spread ¼ cup of the cracked pepper on a clean surface. Dredge the steaks through the pepper, shaking off excess. Don't try to cover the entire steak in the pepper. There should still be red visible from the steaks after they have been dredged.
½ cup black peppercorns
Melt butter in a large saute pan over high heat. Working in batches, add the steaks and sear each side for 2 minutes. Lower the heat to medium and continue to cook the steaks for another 8 minutes, about 4 minutes per side for medium-rare (135°F) or 5 to 6 minutes per side for medium (155°F). Remove and tent under foil, or place on a baking rack and pan and keep warm in a low-temp oven (200°).
2 tablespoon unsalted butter

Make the Sauce

In the same skillet, melt the butter over medium-high heat.
1 tablespoon unsalted butter
Add the shallots and saute until the shallots are soft, about 2 minutes. Stirring frequently with a wooden spoon.
¾ cup shallots
Add Cognac and wine (stand back - it may flame!). Bring to a strong simmer and cook until reduced to about ½ cup, about 6 to 7 minutes.
1 cup Cognac, ½ cup red wine
Add the stock and bring to a boil. Cook for 12 minutes until thickened and almost syrupy.
2 cups beef stock
Turn off the heat and stir in the cream. Turn the heat back to medium, and cook until thickened again, about 8 minutes. Stirring frequently.
1 cup heavy cream
Add the reserved cracked pepper (about ¼ cup), balsamic vinegar, and salt, to taste.
1 tablespoon balsamic vinegar, 1 tablespoon cracked black peppercorns, 1 teaspoon Kosher salt

Assemble the Dish

Remove the steaks from the oven and place them on warmed plates.
Spoon a layer of the sauce over the top of each steak and place the remaining sauce in a bowl for passing at the table. Serve at once!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition