Steak au Poivre (Pepper Steak)

Ingredients

• 2filet mignon steaks, 2.5–4 cm thick (or another quality steak)
• to tasteDiamond kosher salt
• 2 tbsppeppercorns, coarsely and freshly cracked
• 2 tbspcanola oil or avocado oil
• 1 tbspunsalted butter
• 1 smallshallot, finely chopped
• 60 ml (¼ cup)cognac or brandy
• 180 ml (¾ cup)double cream
• 1 tbspunsalted butter

Instructions

1. 1

   Season the steaks

   Drizzle the steaks with a little oil and season generously with kosher salt, up to 24 hours ahead. Take them out of the fridge 45 minutes before cooking and pat dry with kitchen paper.

2. 2

   Coat with pepper

   Spread the cracked peppercorns on a plate, keeping about 1 teaspoon aside for garnish. Press the steaks into the pepper on both sides, or coat just one side if you prefer a milder pepper flavour.

3. 3

   Heat the pan

   Warm a heavy-based frying pan over medium-high heat. Add the oil and butter.

4. 4

   Cook the steaks

   Put the steaks in the pan and turn them every 1–2 minutes, moving them to the hotter part of the pan as needed. Cook for about 6–8 minutes per side for medium-rare, depending on their thickness.

5. 5

   Rest the steaks

   Transfer the cooked steaks to a chopping board and loosely cover with foil while you make the sauce.

6. 6

   Soften the shallot

   Pour any remaining fat out of the pan. Lower the heat to medium, add the shallot and stir frequently for about 1 minute.

7. 7

   Reduce the cognac

   Very carefully pour in the cognac. Ignite it with a long-reach lighter or torch, taking care as the alcohol will flame. Scrape up the browned bits with a whisk or wooden spoon and cook until only a few tablespoons of liquid remain.

8. 8

   Finish the sauce

   Whisk in the double cream and bring it to a simmer. Reduce the heat to medium-low and cook, stirring frequently, for 2–3 minutes, until the sauce thickens to your liking. Take the pan off the heat and whisk in the remaining 1 tablespoon of butter; taste and add kosher salt if needed.

9. 9

   Slice and serve

   Slice the rested steaks against the grain and serve with the sauce over and around them. If you like, garnish with the reserved peppercorns and finishing salt such as Maldon.

What is steak au poivre?

Steak au poivre means pepper steak in French and is a classic bistro dish: steak is coated with cracked pepper, seared, then served with a creamy pan sauce. The method makes use of the browned bits left in the pan to build flavour.

This version uses cognac, shallot and cream for a rich sauce, with freshly cracked pepper providing the characteristic bite. It is best made just before serving so the steak can rest while the sauce comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 18g protein, 7g carbs, 48g fat.

The steak provides most of the protein, while the cream and butter contribute much of the fat. The small amount of carbohydrate comes mainly from the shallot and cream. Serve with vegetables and a modest portion of potatoes or bread for a more balanced plate.

Choosing the steak and pepper

Steak: Filet mignon gives you tender, thick portions, but another good-quality steak can work. The recipe specifies steaks 2.5–4 cm thick, so keep thickness in mind when judging the cooking time.

Pepper: Crack the peppercorns coarsely and freshly for a noticeable texture and flavour. Press them onto the meat so they adhere, reserving a little for the finish if desired.

Getting a good sear

Dry surface: Patting the steaks dry before they go into the pan helps them sear rather than steam. If you salt them ahead, keep them chilled until the 45-minute rest before cooking.

Hot pan: Heat the heavy-based pan over medium-high before adding the oil and butter. Turn the steaks every 1–2 minutes as directed, shifting them to a hotter area of the pan when needed.

Making the cognac sauce

Flambé: Adding and igniting cognac is the most safety-sensitive part of the method. Use a long-reach lighter or torch, keep your face and hands back, and do not lean over the pan.

Reduction: Scrape up the browned bits and reduce the cognac until only a few tablespoons remain before adding the cream. Stir as the cream simmers so the sauce thickens evenly, then whisk in the final butter off the heat.

Resting and doneness

Resting: Let the steaks sit, loosely covered with foil, while you make the sauce. This gives you time to finish the pan sauce without leaving the meat in the hot pan.

Timing: The method gives about 6–8 minutes per side for medium-rare, depending on thickness, and calls for turning every 1–2 minutes. Use the stated timing as a guide and pay attention to the steak’s thickness and how it is cooking.

What to serve alongside

The creamy sauce and steak pair well with simple sides that can take up the sauce, such as mashed potatoes or chips. Green vegetables, such as green beans, also make a fresh contrast.

For a lighter-feeling plate, serve a smaller amount of steak and sauce with a generous portion of vegetables. Add bread if you want something to mop up any sauce left on the plate.

Recipe notes & tips

• Crack the peppercorns just before cooking for the most pronounced pepper flavour.
• Reserve about 1 teaspoon of cracked pepper before coating the steaks if you want to garnish them.
• Pat the steaks dry before searing, particularly if they have been salted ahead.
• Keep the steaks moving every 1–2 minutes as directed, and move them to a hotter part of the pan when needed.
• Keep your face and hands away from the pan when igniting the cognac.
• Whisk the final butter into the sauce after taking the pan off the heat.

Variations

• Use another steak: Choose a good-quality cut of similar thickness and adjust cooking time as needed.
• Choose avocado oil: Use it instead of canola oil for searing.
• Use brandy: Substitute brandy for the cognac in the sauce.
• Coat one side: Press pepper onto just one face of each steak for a milder pepper crust.
• Skip the garnish: Leave off the extra peppercorns and finishing salt when serving.

Common mistakes to avoid

• Wet steak: Pat it dry before cooking so the surface can sear.
• Uneven pepper coating: Press the cracked pepper firmly onto the steak so it sticks.
• Rushing the reduction: Cook the cognac until only a few tablespoons remain before adding cream.
• Unattended flambé: Stay by the pan and use a long-reach lighter or torch with care.
• Over-reducing the sauce: Stir frequently and take it off the heat once it reaches your preferred thickness.
• Skipping the rest: Let the steaks sit under foil while you make the sauce before slicing.

How to store

Refrigerate leftover steak and sauce in a covered container for up to 3 days. Reheat gently in a pan over low heat, adding a small splash of cream or water if the sauce has thickened; avoid high heat, which can make the steak tough.

Frequently asked questions