Steak Au Poivre
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.
Watch Andrew make this recipe:
Steak au Poivre
- 2 New York strip steaks, sirloins or ribeyes, about 10 ounces each
- 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
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.