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Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns. It's typically served with a rich, creamy pan sauce flavored with cognac or brandy ladeled on top.
Cognac is the traditional ingredient since steak au poivre is a French recipe and cognac is a type of brandy made in France. So to be truly authentic, use cognac, but any good quality brandy will also work.
Serve steak au poivre with French fries for a traditional meal, or try roasted potatoes or green beans for a healthier option.
Watch Now: Classic French Steak au Poivre
Ingredients
- 4 (8-ounce) boneless strip steaks (or ribeye steaks, about 1 1/2 inches thick)
- 1 tablespoon whole black peppercorns
- Kosher salt (to taste)
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- 1/2 cup cognac (or brandy)
- 1 cup heavy cream
Steps to Make It
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Gather the ingredients.
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Let the steaks sit out at room temperature for 30 minutes before you start to cook. Preheat your oven to 450 F.
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Crack the peppercorns in a mortar and pestle or by crushing them in a metal skillet with the bottom of another heavy pot or pan. Transfer the crushed peppercorns to a plate or sheet pan.
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Season the steaks with salt and then press the steaks into the cracked peppercorns. Make sure to coat both sides of the steaks.
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Heat a wide, oven-safe pan over medium-high heat. Once hot, add the oil and 2 tablespoons of the butter. Swirl it around to combine, then add the steaks.
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Brown them for about 2 minutes on each side.
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Transfer the pan to the oven for another 4 to 5 minutes.
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Remove the pan from the oven, transfer the steaks to a plate, tent them with foil and let them rest for 5 to 6 minutes while you make the sauce.
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Pour out all but about 1 tablespoon of the fat in the pan, then put the pan back on the stove. Don't turn on the heat yet.
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Add the cognac or brandy and scrape the flavorful bits off the bottom of the pan with a wooden spoon.
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Add the cream and stir to combine.
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Turn the heat back on to medium-high and bring the sauce to a boil.
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Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
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Stir in the remaining 2 tablespoons butter and season to taste with salt.
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Serve the sauce over the steaks right away.
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Enjoy!
Recipe Variation
- You could also use tenderloin steaks for this recipe (they should be about 1 1/2Â inches thick and have plenty of marbling) or even flank steak, which is very flavorful but cooks a little faster since it isn't as thick. Be sure to slice it against the grain.