Steak Au Poivre: A Classic Recipe for the Perfect Pepper-Crusted Steak
Are you ready to impress your friends and family with a restaurant-quality steak? Look no further than this Steak Au Poivre recipe. This classic French dish features a succulent steak, perfectly coated in a robust cracked black pepper crust, and finished with a rich, decadent sauce. This guide will walk you through each step, ensuring your steak au poivre turns out perfectly every time.
Ingredients You'll Need:
This recipe is designed for two servings, but can be easily scaled up.
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For the Steak:
- Two (8-ounce) steaks (ribeye, New York strip, or filet mignon are excellent choices)
- 2 tablespoons coarse cracked black pepper
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
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For the Sauce:
- 1/2 cup beef broth
- 1/4 cup cognac or brandy (optional, but highly recommended for depth of flavor)
- 1 tablespoon heavy cream
- 1 teaspoon Dijon mustard
Preparing the Steak Au Poivre:
Step 1: Preparing the Steak
Begin by patting your steaks dry with paper towels. This ensures a good sear. Generously season both sides of each steak with kosher salt and cracked black pepper. Press the pepper into the steak to ensure it adheres well. Don't be shy with the pepper! This is a key element of the dish's flavor profile.
Step 2: Searing the Steak
Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat until it shimmers. Carefully place the steaks in the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms. This step is crucial for developing a flavorful exterior.
Step 3: Finishing in the Oven (Optional)
For a more evenly cooked steak, you can transfer the skillet to a preheated oven (400°F or 200°C) and cook for another 3-5 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy. The internal temperature should reach 130-135°F (54-57°C) for medium-rare.
Step 4: Making the Sauce
While the steak rests, prepare the sauce. Pour off any excess fat from the skillet. Add the cognac or brandy (if using) to the skillet and scrape up any browned bits from the bottom. Let the alcohol cook off for about a minute.
Next, add the beef broth and bring to a simmer, scraping up any remaining browned bits. Reduce the sauce by about half, allowing it to thicken slightly. Stir in the Dijon mustard and heavy cream. Simmer for another minute until the sauce is smooth and glossy.
Step 5: Resting and Serving
Remove the steaks from the oven (or skillet) and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steaks against the grain and serve immediately, drizzled generously with the delicious peppercorn sauce.
Tips for the Perfect Steak Au Poivre:
- Use high-quality ingredients. The better the steak, the better the result.
- Don't overcrowd the pan. Searing requires sufficient space for even browning. If necessary, cook the steaks in batches.
- Adjust the cooking time to achieve your preferred level of doneness. Use a meat thermometer for accuracy.
- Serve immediately to enjoy the steak at its peak flavor and tenderness.
- Experiment with different peppers. Try using a blend of black, white, and green peppercorns for a more complex flavor.
This recipe promises a truly unforgettable dining experience. Enjoy!
