Steak au poivre is a classic French steak preperation that is easy to make at home! Just take a grilling steak (we like ribeyes, but you can use New York Strips, T-Bones, Top Butts or even Flat Irons), coat it with pepper and pan sear it. Use that same pan to then make a sauce of cognac, cream and a few other ingredients. Here are a few tips to make this recipe extra awesome: first, crush your own peppercorns fresh at home using a mortar and pestle to form the crust. You’ll get perfectly sized pieces and lots of flavor. Second, let the steak sit at room temperature with the salt and pepper on it for up to an hour before searing. This will dry brine the steak for extra flavor and tenderness. Third, use green peppercorns in the sauce if you have them. They really add an extra layer of complexity. Do you have any tips to make this recipe extra perfect? Just leave us a comment below, we’d love to hear them!
- 2 Leahy’s Angus Beef Ribeye Steaks (cut at 1″ (you can substitute any other grilling steak as well))
- 1 Shallot (diced)
- 1 cup(s) Beef Broth (or veal broth)
- 1 cup(s) Heavy Cream
- 1 Tbsp Vegetable Oil
- 1 Tbsp Cognac
- 1 Tbsp Black Pepper (fresh crushed)
- 1 Tbsp Butter
- 1 tsp Green Peppercorns (lightly crushed)
Season the steaks with black pepper and salt. Let sit and come to room temperature before cooking.
Add vegetable oil to a frying pan and heat to medium high heat. Once hot, add steaks and cook for 5 minutes per side. Once done cooking, remove from heat and set aside. Cover with foil to keep warm.
Drain the oil from the frying pan, place back over medium high heat, and add butter. Once butter is melted, add the shallots and cook for about two minutes until they are soft. Once soft, stir in the cognac, and beef broth. Cook until reduced by half. Once reduced, add the heavy cream and green peppercorns. Cook until sauce is thickened to your preference.
Serve steaks with sauce and your favorite vegetables. Enjoy!