image description February 13, 2018

Andrew Zimmern Cooks: Steak Au Poivre

Sponsored By:

Ingredient List Print Recipe

  • 2 New York strip steaks, sirloins or ribeyes, about 10 ounces each
  • Salt
  • Pepper
  • 4 tablespoons shallots, minced
  • 1 teaspoon dried thyme
  • 1/4 cup green peppercorns in brine, drained
  • 2 tablespoons sherry
  • 1/4 cup brandy
  • 1 cup beef stock
  • 1/2 cup heavy cream
Andrew Zimmern Cooks: Steak Au Poivre

Steak Au Poivre

By Andrew Zimmern

Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress your guest. You can use ribeye, sirloin, New York strips or flat iron steaks.



Preheat the oven to 500 degrees F.

Trim off any extraneous fat and connective tissue from the steaks. Reserve the fat. Season steaks on all sides with salt and pepper.

Preheat a large pan over high heat. Add the steaks and reserved trimmed fat, which will provide the liquid you need in the pan to cook the steaks. Hard sear the steaks, about 3 to 4 minutes per side.

Once browned, place the pan into a 500 degree oven for 5 minutes for medium rare. Remove the pan from the oven and reserve the steaks to a platter, allow the meat to rest while you make the sauce. Discard rendered fat pieces, or keep them for dog treats… my pug Pretzel loves when I cook this dish at home.

Return pan to medium-high heat. Add the shallots, thyme and green peppercorns. Season with black pepper and salt. Cook for a minute, then add the sherry and brandy. Stir, scraping up any browned bits and reduce the liquids for a couple minutes. Add the beef stock and reduce by half, about 5 minutes. Add the cream and simmer briefly, until it’s reduced to sauce consistency. Pour the sauce over the steaks and serve.


Like this recipe? You may also enjoy:

• Axe-Handle Rib-Eye Steak
• Sous Vide Beef Tenderloin
• 18 Seductive Seafood Recipes for Valentine’s Day





recipe image
Recipe Name
Steak au Poivre

Published On
Average Rating
31star1star1stargraygray Based on 14 Review(s)



Powered by Facebook Comments

Recipes, Travel Tips & More Delivered to Your Inbox

Subscribe to the newsletter!