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Crushing whole peppercorns coarsely, rather than using pre-ground pepper, is what gives steak au poivre its signature crust - large, cracked pieces press into the meat and hold their bite through cooking rather than dissolving into dust. The classic finishing move is deglazing the same pan with brandy and cream, turning the fond left behind by the sear into a glossy pan sauce in under five minutes.
Prep Time
Per serving
560kcal
Calories
42g
Protein
5
10 min
Cook Time
15 min
Servings
2 people
Difficulty
medium
Carbs
40g
Fat
1g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Coarsely crush the peppercorns using a mortar and pestle or by pressing down with the bottom of a heavy pan.
Pat the steaks dry and press the crushed peppercorns firmly onto both sides, along with a good pinch of salt.
Heat the oil in a heavy skillet over high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, until a deep crust forms.
Remove the steaks to a plate and let rest while you make the sauce.
Reduce the heat to medium and add the butter and minced shallot to the same skillet, cooking for 1-2 minutes until softened.
Carefully pour in the brandy (it may flame briefly) and let it reduce for 1 minute, scraping up the browned bits from the pan.
Stir in the beef stock and simmer for 2-3 minutes, then add the heavy cream and Dijon mustard, simmering for another 2-3 minutes, until the sauce thickens slightly.
Return the steaks to the pan briefly to coat in the sauce, or simply spoon the sauce over the top.
Serve immediately with the extra pan sauce.
Crush, Don't Grind, the Peppercorns: Using a mortar and pestle or the bottom of a pan gives coarse, uneven pieces that create the classic craggy crust - pre-ground pepper burns quickly and doesn't provide the same texture or bite. Let the Steak Rest Before Slicing: A few minutes of rest after searing keeps the juices in the meat rather than spilling out when cut. Be Careful Adding the Brandy: Pouring alcohol into a hot pan can cause a brief flame - stand back and have a lid nearby just in case, though this is a normal and safe part of the deglazing process.
Yes, substitute the brandy with an equal amount of extra beef stock plus a teaspoon of red wine vinegar for a similar depth, though the classic flavor won't be fully replicated.
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