Bastille Day Special: Steak au poivre (Peppercorn Steak)

Ingredients

• 1steak, preferably top sirloin or New York strip
• To tastesalt
• To tastefreshly cracked or coarsely ground pepper
• A pat and a drizzlebutter and oil
• Another patbutter
• 1shallot, peeled and finely minced
• 50 ml (¼ cup)Cognac, Calvados or other brandy
• 100 ml (½ cup)double cream

Instructions

1. 1

   Season the steak

   Season both sides of the steak generously with salt and pepper. Leave it at room temperature for at least an hour, ideally on a rack so air can circulate underneath; if you do not have a rack, turn it occasionally.

2. 2

   Sear the steak

   When ready to cook, heat the oil and butter in a heavy frying pan over a medium-high heat until the butter has melted and stopped sizzling. Add the steak and fry both sides until well browned and cooked to your liking, adjusting the heat so the butter does not burn. If preferred, sear it in the pan and finish cooking in the oven.

3. 3

   Make the sauce

   Transfer the steak from the pan and keep it warm. Pour off most of the fat, leaving the browned bits in the pan, then add the extra butter and shallot. Cook for about 30 seconds, add the brandy, scrape up the browned bits and reduce the liquid to a syrup. Stir in the cream and any juices released by the steak; reduce until the sauce coats a spoon, then taste and adjust the seasoning, adding more pepper if you like.

What is steak au poivre?

Steak au poivre is a French bistro dish: steak seasoned with pepper and served with a pan sauce, often made with spirits and cream. This version gets its flavour from a hard sear, shallot and the browned residue left in the pan.

The recipe is presented as a Bastille Day special, but its straightforward method suits any occasion when you want steak with a rich, freshly made sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 35g protein, 3g carbs, 38g fat.

The steak supplies most of the protein, while the cream and butter contribute much of the fat; the sauce also adds a small amount of carbohydrate. Serve it with a generous portion of vegetables and a measured helping of potatoes or bread to round out the plate.

Choosing the steak

Cut: Top sirloin or New York strip are suggested options. Either can take a good sear while staying tender when cooked to your preference.

Quantity: The ingredient list specifies one steak for four servings but gives no weight or cutting instructions. If serving four, check that your steak is large enough to portion for everyone.

Pepper and seasoning

Pepper: Freshly cracked or coarsely ground pepper gives the steak a noticeable, textured coating. Finer pepper can taste more evenly distributed, so use the style you prefer.

Resting: The recipe calls for salting and peppering the steak at least an hour before cooking. A rack helps air reach both sides; otherwise, turn the steak occasionally.

Getting a good sear

Pan: A heavy frying pan holds heat well and helps brown the steak. Heat the butter and oil over a medium-high setting, then add the meat once the butter has melted and stopped sizzling.

Heat control: Watch the butter as the steak cooks and adjust the heat if it begins to burn. The recipe also suggests searing in the pan and finishing in the oven as an alternative.

Building the pan sauce

Shallot: Cook the minced shallot in the reserved pan residue and extra butter for about 30 seconds, just before adding the brandy.

Brandy: Scrape the browned bits from the pan as the spirit reduces. Let it become syrupy before adding the cream.

Cream: Add any juices that collected while the steak rested, then simmer until the sauce reaches a coating consistency. Taste it at the end and adjust the salt and pepper.

Doneness and serving

Steak: The method leaves doneness to your preference and does not give cooking times, which will vary with the steak's thickness and the pan. Keep it warm while you finish the sauce.

On the plate: Serve with potatoes, chips or a green vegetable to complement the rich sauce. Spoon the sauce over the steak or offer it alongside.

Recipe notes & tips

• Crack the pepper shortly before seasoning for a more fragrant coating.
• Let the steak sit on a rack while it comes to room temperature so air can circulate underneath.
• Use a heavy pan and keep an eye on the butter to prevent it from burning.
• Pour off most of the fat after searing, but leave the browned bits in the pan for the sauce.
• Have the brandy and cream measured before you start making the sauce, as the pan moves quickly from one stage to the next.

Variations

• Use Calvados: Swap it for the Cognac for an apple-brandy note.
• Choose another brandy: Use the listed alternative if Cognac or Calvados is unavailable.
• Turn up the pepper: Add extra freshly cracked pepper to the sauce to make its peppery flavour more pronounced.
• Serve with greens: Pair the steak and sauce with green beans or a simple salad for freshness.
• Add potatoes: Serve with boiled or roasted potatoes to make the meal more substantial.

Common mistakes to avoid

• Burning the butter: Adjust the heat as needed, or sear the steak first and finish it in the oven.
• Skipping the pan residue: Leave the browned bits in the skillet when pouring off the fat; they flavour the sauce.
• Adding cream too soon: Reduce the brandy to a syrup before stirring in the cream.
• Leaving the steak uncovered on one side: Use a rack or turn it occasionally during its room-temperature rest.
• Reducing the sauce too far: Stop when it reaches a saucy, coating consistency.

How to store

Refrigerate leftover steak and sauce separately in covered containers and use within 3 days. Reheat gently in a pan until hot; add a splash of water or cream to loosen the sauce if needed, and avoid prolonged heating so the steak does not dry out.

Frequently asked questions