|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 83g||106%|
|Saturated Fat 41g||205%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
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 unsalted butter, divided
1/2 cup cognac, or brandy
1 cup heavy cream
Steps to Make It
Gather the ingredients.
Let the steaks sit out at room temperature for 30 minutes before you start to cook. Preheat your oven to 450 F.
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.
Season the steaks with salt and then press the steaks into the cracked peppercorns. Make sure to coat both sides of the steaks.
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.
Brown them for about 2 minutes on each side.
Transfer the pan to the oven for another 4 to 5 minutes.
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.
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.
Add the cognac or brandy and scrape the flavorful bits off the bottom of the pan with a wooden spoon.
Add the cream and stir to combine.
Turn the heat back on to medium-high and bring the sauce to a boil.
Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.
Stir in the remaining 2 tablespoons butter and season to taste with salt.
Serve the sauce over the steaks right away.
- You could also use tenderloin steaks for this recipe (they should be about 1 1/2 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.