Steak Au Poivre

It tastes as indulgent as it sounds but my Steak au Poivre is simple to make. Enjoy savory steak with creamy peppercorn sauce in a few steps.

Prep Time1

Cook Time20

Resting Time10

Total Time1 30

Course: Main Course, Main Dish

Cuisine: French

Keyword: Steak Au Poivre

Servings: people

Author: Susie Bulloch

Salt steaks. Sprinkle your steaks heavily on all sides with Kosher salt, then let sit at room temperature for 1 hour.
4 8 ounce beef tenderloin steaks, 2 Tablespoons Kosher salt
Pepper steaks. Crush your black peppercorns with a mortar and pestle, and then press the tops of your steaks into the crushed pepper.
2 Tablespoons fresh peppercorns
Sear steaks. Preheat your oil in a 12-inch cast iron pan over medium heat on your grill or oven, and then melt your butter. Once melted, place your steaks in the pan and allow to cook for 4-5 minutes with the lid on. Flip once halfway through and repeat.
2 Tablespoons butter, 2 Tablespoons olive oil
Rest steaks. Remove your steaks to a plate, tent them with aluminum foil, and then allow them to rest while you prepare your sauce.
Make peppercorn sauce. Add your cognac to the pan and scrape up the browned bits in the bottom of the skillet. Turn off the heat, and then carefully ignite the cognac with a lighter. Swirl the pan until the alcohol burns off. Pour in the heavy cream and stir until fully incorporated.
1/4 cup cognac, 1/4 cup heavy cream
Slice, sauce and serve. Slice your steaks if desired, then drizzle over top with a serving of peppercorn sauce. Serve and enjoy.