Steak au Poivre

By now you probably know that I am a steak lover. We eat steak at least once a week and I’m always looking for ways to give it a little twist. This recipe for Steak au Poivre hits all of my criteria for a delicious dinner. It’s easy, rich and keto friendly using butter and heavy cream.

I’ve tried this sauce a few different ways to and ended up liking the sauce the most that had the Dijon mustard stirred in at the end, similar to Steak Diane. (Another delicious, fancy steak recipe, I’ll be posting soon).

What is Steak Au Poivre

Steak au poivre is steak with a black peppercorn sauce, made with green and black peppercorns, butter, heavy cream, and cognac. Some recipes add a bit of shallots and some add some mustard. I tried all the ways to see what I liked best.

What Steak to use for Steak au Poivre?

You can use various steaks, but the most common are filet mignon and strip steak. These are good choices as both don’t have a lot of fat. You could even use a cheaper cut such teres major (often referred to as faux filet). I wouldn’t recommend ribeye steak because that steak already has enough fat, but that’s just my opinion.

Ingredients for Steak au Poivre

• Steak
• Peppercorns
• Butter
• Olive Oil
• Salt
• Cognac or Brandy
• Shallots (optional)
• Heavy Cream
• Dijon Mustard
• Fresh Thyme or Parsley

How to Crush the Peppercorns

My pepper mill has a dial from fine to course and the course setting is perfect. However, you can crush with a rolling pin or use a mortar and pestle. This OXO salt mill and pepper mill set is the best I’ve ever tried. I have mine for 5 years now and the pepper mill crushed these peppercorns perfectly.

How to Add Peppercorns to the Steak

First of all, salt meat and allow to sit out to get to near room temperature 30 to 60 minutes in advance. Next, place crushed peppercorns on a plate and place steaks on the peppercorns. You may need to press them in. Cover both sides.

Part 1: Cook the Steak

• Place butter and olive oil in frying pan. Don’t use cast iron for this. Use a stainless steel frying pan because you will be making a sauce with heavy cream and alcohol.
• On a medium high heat, place steaks in pan and turn after four minutes. Cook another four minutes. You should already have a great sear.
• Use a meat thermometer to determine if the meat is where you want it. I usually will place in the oven in a different pan at 375 degrees F. to get to about 135 degrees F.
• If the steaks are at the temp you desire, remove from pan, tent with foil. Set aside.

Steak au Poivre Part 2: Make the Peppercorn Sauce

In same pan you cooked the steaks, without cleaning the pan, add the cognac.

You don’t want your sauce to have a heavy alcohol taste, but a more discreet rich flavor. You must burn off the alcohol by either cooking over low or to do it quickly, use the flambé technique.Caution: Have a lid ready. (Adding any alcohol to the fat can cause a kitchen geyser). Give it a few seconds and take off lid.

At this point you can flambé the cognac to burn off the alcohol, (take off burner to do so) or simmer to let the alcohol burn off.

• Add heavy cream, stir on low until sauce thickens and coats back of a spoon.
• Stir in Dijon Mustard.
• Season with salt.
• Serve immediately.

How to Safely Flambé Alcohol

Use a lighter to flame the cognac, but do this away from your stove or turn your gas stove off. The flame will burn off the alcohol and leave the flavor.

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Steak Recipes from Spinach Tiger

• PERFECT Strip Steak (most popular post, most positive comments).
• Tomahawk Steak Reverse Sear
• Picanha (Brazilian Steak)
• Teres Major, a filet knock-off
• Skirt Steak with Chimichurri
• Beef Ribs in the Oven