steak au poivre

Au Poivre Peppercorn Sauce for steak can also be used for chicken or vegetables. An easy, creamy beef sauce spiked with peppercorns and Dijon mustard.&nbsp;

Au Poivre Peppercorn Steak Sauce

butter

beef bouillon powder*

water

Dijon mustard

thyme springs

brandy (, optional)

heavy cream

white peppercorns (, crushed)

arrowroot or corn starch

Heat butter over medium heat in a heavy bottom sauce pan.

Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.

Add crushed peppercorns, stirring well.

Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.&nbsp;

Serve over your favorite steak.

If you've tried this recipe, please come back and let us know how it was!

There are few things are as perfect as Steak au Poivre done right. Juicy fillet served ith creamy pepper sauce is a showstopper, every time.

Steak au Poivre

600 g (21 ounces) beef fillet / fillet mignon ((4 x 150 grams/5.29 ounces))

cracked pepper

tsp flaky sea salt

tbsp butter

garlic

thyme

onion / shallot (finely diced)

beef stock

heavy cream / whipping cream

tsp wholegrain mustard

lemon juice

tsp black pepper

salt (to taste)

Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.

Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.

Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.

Remove the steak from the pan and allow to rest while you make the sauce.

Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.

Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.

Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.

Season with salt then serve over the steak.

Steak Au Poivre

tenderloin

salt

black whole peppercorns

pink whole peppercorns, or additional black peppercorns

butter, divided

shallots

beef broth

Salt as needed to taste (we used an additional ½ teaspoon)

Remove the two steaks from refrigeration, pat dry with paper towels and set on a rack over a plate.

Pat the teaspoon of kosher salt over all tops and sides of each steak then let them sit at room temperature for 30 minutes.

While the steaks are resting, place the two types of peppercorns in a mortar and crush with a pestle to a coarse consistency, do not use a grinder. Alternatively, you could place the peppercorns in a kitchen towel and crack with a mallet or the bottom of a heavy pan. Some uncracked pieces are fine.

Cut the shallots and prepare and measure out all other ingredients before you start.

Place the steaks on a plate and pat on cracked peppercorns to top. Flip steaks and repeat for the opposite side. Press any peppercorns from the plate back onto the steaks so all of the peppercorns get used.

Turn oven to a warm setting (the lowest temp for your oven &#8211; 250 degrees F or less) and place two dinner plates in to warm. Try not to get them too hot.

When ready to cook, turn your stove fan to high and heat a cast iron pan on high heat and once smoking hot, add two tablespoons of the butter. Be ready for close-by smoke detectors to start singing.

The butter will melt then start to froth and brown. As soon as the butter starts to brown add both steaks and do not touch them for four minutes.

Flip and cook between three and six minutes on the second side depending on the thickness of the steak and your level of doneness. I always use the poke test where I tuck my thumb into my palm and make a loose fist. If I press on the pad above my thumb, that is how a medium rare steak will feel. If I squeeze tighter and press, that is how a medium steak will feel. If I open my hand and press the pad, that is how a rare steak will feel when poked. This method works extremely well for me. A steak that is 1 ½-inches thick should take about 8-9 minutes total. A 2-inch steak will take closer to 10 minutes, possibly longer, depending on how you like it cooked of course. Also don’t forget that the steak will need to rest and cook a little more off-heat. For steaks 2-inches and greater, you may need to sear the sides as well as the top and bottom so try to keep them under 2-inches thick. An 8-ounce steak should be right at 1 ½-inches thick. (See this tutorial on the Easiest Way to Tell when Steak is Done).

Remove the cooked steaks to the warm plates and cover each loosely with foil.

Turn heat under pan to medium and add the last tablespoon of butter. Once melted, add the shallots and stir and cook one minute.

Please take caution with this next step as you will be igniting the cognac.

Shut off heat and pour in the quarter cup of cognac then turn the heat to high. With a long match, light cognac. It will flare up for a second or two then go out as the alcohol gets burned off. Cook until most of the cognac has cooked off, about a minute or two.

Add the beef stock and boil to reduce to a third, about five minutes.

Add cream and once it starts to boil, reduce to a medium simmer and cook until the back of a spoon gets coated when dipped in the sauce. As it reduces, it thickens.

Remove from heat and stir in the teaspoon of cognac then taste. Add more kosher salt as needed. I added ½ teaspoon.

Place the steaks back into the sauce and coat. Then remove back to the serving dishes and serve with the sauce on the side or poured over each portion.

Incredible! If I could give this 10 stars, I would!

A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet or filet mignon for a delicious treat with this easy and creamy peppercorn sauce.

Steak with Peppercorn Sauce (Steak au Poivre)

olive oil

beef

sea salt

pepper

unsalted butter (optional)

shallots, finely chopped

60 ml (1/4 cup) brandy

250 ml (1 cup) chicken stock or beef stock

green peppercorns

cornflour (cornstarch)

parsley, finely chopped

Heat the oil in a large frying pan which can fit all of the pieces of beef comfortably.

Season each piece of beef with salt and pepper. (See Kitchen Notes)

Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. This should take about 4-5 minutes per side for medium-rare meat. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)

Remove the beef to a plate and set aside.

Turn the heat down and add the butter and shallots.

Use a wooden spoon to try and scrape any caramelised bits from the pan.

Add the brandy or cognac and let the mixture bubble away for a few minutes.

Add the stock, cream, and green peppercorns.

Meanwhile, mix the cornflour (cornstarch) with a bit of water.

To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more cornflour mixture as necessary until the sauce has thickened to your liking.

Return the pieces of beef to the pan and reheat them briefly in the sauce.

Serve with steamed greens, boiled potatoes, roast potatoes or French fries.

I haven't had pepper sauce like this in ages. It looks wonderful with the steak.

This would be the perfect meal for date night. The peppercorn sauce and the tender beef, what a meal!

That's a good beefsteak recipe. I like this smell.

Beautiful recipe! This is easy to make and looks spectacular when serving, especially for a dinner party. I'll be making this again for sure.

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Steak Au Poivre

Steak with Peppercorn Sauce (Steak ...

Top 4 steak au poivre recipes from across the web

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Au Poivre Peppercorn Steak Sauce

Steak au Poivre

Steak Au Poivre

Steak with Peppercorn Sauce (Steak ...

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