Steak Au Poirve
Ever since ordering Steak au Poivre at a restaurant last month, I haven’t been able to stop thinking about it. With Valentine’s Day right around the corner, I felt like it was the perfect time to recreate this classic dish at home. There’s something so special about a perfectly seared steak paired with this rich, peppery cream sauce—it feels indulgent yet somehow chic. The recipe is so simple but it will give you a restaurant-quality steak at home. I hope you give it a try!
Serves 2.
INGREDIENTS
For the steak:
2 New York steaks* (~1.5-2 lbs total)
Kosher Salt
Pepper
Avocado oil (or any high-heat oil)
For the sauce:
1 small shallot, minced
4 small cloves garlic, minced
2 Tbsp whole peppercorns, coarsely ground
2 Tbsp brandy
1/3 cup heavy cream
3/4 cup chicken stock
1 Tbsp dijon mustard
2 Tbsp cold butter (can use salted or unsalted)
Kosher salt, to taste
METHOD
Cook the steak:
Heat a medium cast iron skillet over high heat for ~3 minutes, or until ripping hot (it should start to smoke). While the skillet it heating up, season your steak generously on all sides with kosher salt and black pepper. Brush all sides with avocado oil.
Drop the steak down into the hot pan and gently press down on the top of it to ensure the full surface area of the steak is making contact with the skillet. Cook for 2 minutes on the first side, then flip over for another 2 minutes.
Repeat this flipping and cooking for 2 minutes/side over high heat until the steak is cooked to your desired doneness and has developed a nice brown crust on the outside. I use a instant read thermometer to gauge doneness (see notes section below for different doneness temperatures + tips on checking your steak’s internal temperature). To give you an idea, cook time will range from 5-9 minutes, depending on desired doneness.
Once the steak is cooked, transfer to a plate and tent with aluminum foil to rest for at least 5 minutes. While the steak rests, make the sauce.
Make the sauce:
Drain and discard the oil from the cast iron pan you cooked the steak in and return to the stove over lowk heat.
Add in the shallots, garlic, a pinch of kosher salt and the coarsely ground pepper (I prefer using a mortar and pestle to grind the peppercorns).
Sauté, stirring often, for 1-2 minutes until the shallots and garlic are aromatic and have begun to soften. If they start to turn brown, turn the heat down - you’re not looking for color here.
Carefully add in your brandy (I like to add it off the heat so it doesn’t splatter into the flame) and allow to simmer over low heat for about a minute until the alcohol has mostly cooked off.
Add in the heavy cream and chicken stock and simmer for 3-5 minutes over medium-low heat, or until the sauce has reduced by about half. You'll know the sauce has reduced enough when it thickly coats the back of a wooden spoon, and a swipe of your finger leaves a clean line.
Add the dijon mustard and butter and stir until the butter has melted and you’re left with a silky sauce. Season with kosher salt, to taste.
Slice up the steak and serve, topped with a generous helping of the sauce. I like to serve this alongside some sort of potato (either french fries or crispy smashed potatoes) and broccolini. Enjoy!
NOTES
Any boneless, quick-cooking steaks that are 1-1.5 inches thick is ideal for this recipe. I prefer NY strip steak or ribeye but use what you like!
To check your steak for doneness, pull it off the flame and onto your plate. Tilt it on its side and stick the thermometer through the side of the steak with the tip of the thermometer in the center of the meat. If you’re newer to cooking steak, the thermometer is your friend - don’t be afraid to pull the steak off the pan and test it a couple of times to gauge where it’s at! Here are the temperatures I recommend pulling the steak out at to reach desired doneness:
Rare: 120 degrees
Medium Rare: 130 degrees
Medium: 140 degrees
Medium Well: 150 degrees
Well Done: 160 degrees
