Steak Au Poivre

Transform your dinner into a luxurious French bistro experience with this classic Steak Au Poivre. This isn’t just any steak dinner – it’s a masterpiece of crushed peppercorns and cognac cream sauce that will make you feel like a culinary genius.

The magic happens when the multicolored peppercorns meet sizzling butter and brandy, creating a sauce so rich and complex that you’ll want to lick your plate clean (no judgment here!). The pepper forms a beautiful crust that adds both texture and a gentle heat, while the cream sauce brings everything together in perfect harmony.

Ingredients

For the Steak:

• 2 (6-oz.) beef filets (about 1 1/2 inches thick)
• 1 tsp. kosher salt, plus more to taste
• 2 Tbsp. whole multicolor peppercorns
• 1 Tbsp. olive oil

For the Sauce:

• 2 Tbsp. salted butter, divided
• 1 Tbsp. dijon mustard
• 1/2 beef bouillon cube, crumbled
• 1/2 cup brandy or cognac
• 3/4 cup heavy cream

Steps

1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
2. Remove steaks from refrigerator 30 minutes before cooking to ensure even cooking. Pat completely dry with paper towels (moisture prevents proper searing) and season all sides with salt. Let rest at room temperature.
3. Create the pepper crust: Place peppercorns in a zip-top bag and crush using a rolling pin or heavy skillet until coarsely ground – aim for pieces about the size of coarse sand. Press filets firmly into peppercorns on both sides, ensuring even coverage. Reserve 2 tsp. of crushed peppercorns for the sauce.
4. Heat 1 Tbsp. oil and 1 Tbsp. butter in a 10-inch heavy-bottomed skillet over medium-high heat until butter foams. Sear steaks for 2 minutes per side until a dark brown crust forms. Transfer to a baking sheet and place in oven for 5-6 minutes for medium-rare (130°F/54°C internal temperature). Rest on cutting board for 5-10 minutes.
5. While steaks rest, reduce skillet heat to medium. Add remaining 1 Tbsp. butter, mustard, bouillon, and reserved peppercorns. Whisk until bouillon dissolves completely.
6. CAUTION: Remove pan from heat before adding brandy. Pour in brandy (stand back to avoid steam), let bubble for 30 seconds, then return to heat. Boil for 1 minute, scraping up brown bits with wooden spoon. These bits (fond) provide deep flavor to the sauce.
7. Add cream in a steady stream while whisking. Simmer, stirring frequently, for 4-6 minutes until sauce coats the back of a spoon and is reduced by half. Season with salt to taste.

Smart Swaps

• Replace heavy cream with cashew cream (blend 1 cup soaked cashews with 1/2 cup water)
• Use beef stock instead of brandy for alcohol-free version

Make It Diabetes-Friendly

• Serve with roasted cauliflower instead of traditional potato sides (reduces carbs by 15g per serving)
• Use 1/2 cup heavy cream + 1/4 cup unsweetened almond milk to reduce calories
• Keep portion size to 6 oz. of steak to maintain moderate protein intake

Pro Tips

• Let steaks come to room temperature for even cooking
• Use freshly cracked peppercorns for maximum flavor
• Rest steaks on a warm plate to prevent cooling
• Pat steaks completely dry for better crust formation