Steak au Poivre; May I present you with a flavorful cut of beef drizzled, with a boozy sauce and ready to be appreciated. Yeah, you know you want it.
If you aren’t watching Archer – one of those down and dirty shows that requires a special sense of humor to be able to swallow – you probably don’t need to be. Not everyone can handle it. And those who can’t, are generally pretty offended by the off-color jokes. I, however, would love to sit down at a bar with any of the fictional characters on the show and pick their brains. Not that it would get me anywhere, as most of them are too self centered to have a two way conversation. Either way, they are ‘characters’ of the type I could share a strong drink with.
In an episode earlier this season, in typical fashion, Archer is drunk and enjoying an overpriced honeymoon suite complaining that his Steak au Poivre came without peppercorns. Which is the whole damn point to Steak au Poivre. A steak traditionally coated with peppercorns, cooked in a skillet to medium rare, and served with a pan sauce. This appealed to my foodie sensibilities, and off to the kitchen I went. Plus it was way past dinner time, so why the hell not.
Steak au Poivre, Girl Carnivore style
May I present you with just that. A flavorful cut of beef drizzled with a boozy sauce and ready to be appreciated. Sure, I didn’t use the traditional thick cut filet mignon because I believe rib eye’s to have better flavor (however, filet mignon is fork tender so really pick the cut you prefer). But it’s still damned tasty. I paired this with perogies for a quick and easy option to soak up that extra sauce. And because I was too lazy to make mashed potatoes from scratch.
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Steak au Poivre
- 2-4 small thick boneless steaks at least an 1″ thick
- salt and large freshly ground black peppercorns
- 2 tbsp butter
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- Fresh parsley
- Let steaks sit at room temperature for 10 minutes while skillet heats to medium high. Sprinkle them with a heavy coating of salt and pepper.
- Heat a skillet to medium-high.
- Melt the butter in the skillet and when it is nice and hot, add the steaks.
- Cook to desired doneness, flipping once. (I cook mine 5-7 minutes a side for medium rare).
- Remove steaks from pan, cover and let rest.
- Reduce the heat the to medium, add the brandy and broth.
- Scrape up any browned bits. Stir in the cream and mustard. bring to a boil.
- Reduce heat to a gently simmer and cook for 5 to 6 minutes longer. Season with pepper.
- Serve steaks with sauce drizzled over top and fresh parsley.