Steak au Poivre

This isn’t just any old steak recipe. Steak au Poivre has a particular pedigree. It is one of those classic French dishes that chefs are forever judged by.

A steak traditionally coated with peppercorns, cooked in a skillet to medium rare, and served with a pan sauce. This appealed to me. So off to the kitchen I went.


- boneless steaks - large freshly ground peppercorns - butter - brandy - beef broth - heavy cream - Dijon mustard - parsley - salt

Let steaks sit at room temperature for 10 minutes. 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.

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