There’s something undeniably magical about a perfectly seared steak draped in a velvety peppercorn pan sauce. The first bite—crusty, juicy, and enveloped in that rich, peppery creaminess—feels like a little celebration on a plate. Whether it’s a date night, a solo indulgence, or just a Tuesday that deserves a little extra love, this Steak au Poivre is the kind of dish that makes you pause and savor every bite.
Why This Recipe Works
- That perfect sear: High heat locks in juices while creating a caramelized crust packed with flavor, thanks to the Maillard reaction (the chemical process that turns proteins and sugars into delicious browning).
- A sauce worth swooning over: Brandy deglazes the pan, dissolving flavorful browned bits (fond), while cream and crushed peppercorns create a luscious, balanced sauce.
- Peppercorn power: A mix of black, green, and pink peppercorns adds layers of spice, but even plain black peppercorns will do in a pinch. Toasting them for 1–2 minutes in a dry pan mellows their harshness and boosts aroma.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (8–10 oz) ribeye or filet mignon steaks (well-marbled cuts ensure tenderness; sirloin works for budget-friendly options)
- 1 tbsp kosher salt (its coarse grains cling better than table salt, ensuring even seasoning)
- 2 tbsp whole mixed peppercorns (black, green, and pink for complexity; sub with all black peppercorns if needed)
- 1 tbsp neutral oil (avocado or grapeseed oil withstands high heat; olive oil may smoke)
Ingredients for the Peppercorn Pan Sauce
- 2 tbsp unsalted butter (adds richness; clarified butter prevents browning if preferred)
- 1 shallot, minced (offers subtle sweetness; sub with ¼ cup finely diced onion)
- ¼ cup brandy or cognac (deglares the pan, adding depth; sub with bourbon or 1 tbsp Apple Cider vinegar + 1 tbsp honey for alcohol-free)
- ½ cup heavy cream (creates a silky base; sub with coconut milk for dairy-free, but add 1 tsp nutritional yeast for umami)
- ½ cup beef stock (use low-sodium to control saltiness)
- 1 tsp Dijon mustard (balances richness; whole-grain mustard adds texture)
Tools You’ll Need
- Cast-iron or stainless steel skillet (retains heat for an even sear; nonstick won’t develop fond)
- Meat thermometer (ensures precise doneness; aim for 130°F for medium-rare)
- Tongs (flips steak without piercing, preserving juices)
- Mortar and pestle or rolling pin (for crushing peppercorns; a spice grinder works too)
Serves: 2 | Prep: 30 min | Cook: 15 min | Total: 45 min
How to Make Steak with Peppercorn Pan Sauce
- Prep the steak: Pat steaks dry with paper towels—surface moisture prevents browning. Coat evenly with 1 tbsp kosher salt and 2 tbsp crushed peppercorns, pressing gently to adhere. Let sit at room temperature for 20–30 minutes to ensure even cooking.
- Sear the steak: Heat 1 tbsp neutral oil in a skillet over high heat until smoking. Add steaks; cook 3–4 minutes per side for medium-rare (130°F). Resist moving them—this ensures a crust. Transfer to a plate, tent loosely with foil, and rest for 5–7 minutes.
- Make the sauce: Reduce heat to medium. Melt 2 tbsp unsalted butter, then sauté 1 minced shallot until soft (1–2 minutes). Off heat, add ¼ cup brandy (stand back—it may flame briefly). Return to heat, simmer until reduced by half (2–3 minutes), scraping up the fond.
- Finish the sauce: Stir in ½ cup beef stock, ½ cup heavy cream, and 1 tsp Dijon mustard. Simmer 3–5 minutes until the sauce coats the back of a spoon. For extra silkiness, strain through a fine sieve. Spoon over rested steaks.
Pro Technique
The Perfect Sear
- Dry meat is key: Pat it thoroughly—water creates steam, which inhibits browning.
- Hot pan, no peeking: Wait for a steady sizzle. If the steak sticks, it’s not ready to flip.
Sauce Secrets
- Deglaze thoroughly: Those browned bits (fond) are flavor gold.
- If the sauce breaks: Whisk in 1 tsp cold butter off-heat to re-emulsify.
Chef’s Wisdom
Resting Isn’t Optional
Resting the steak for 5–7 minutes under foil allows carryover cooking (internal temp rises ~5°F) and lets juices redistribute. For longer rests, place on a warm plate.
Peppercorn Perfection
Toasting peppercorns in a dry pan for 1–2 minutes mellows their bite. Press them into the steak with the back of a spoon to adhere.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: The creamy texture absorbs the peppercorn sauce beautifully, while garlic’s pungency cuts through the richness.
- Roasted Asparagus: Its slight bitterness and crisp-tender bite provide a refreshing contrast.
Drinks
- Cabernet Sauvignon: The wine’s tannins cut through the fat, and its dark fruit notes echo the sauce’s depth.
- Smoky Bourbon: A neat pour complements the brandy in the sauce, adding a warm, oaky finish.
Something Sweet
- Dark Chocolate Mousse: The bitterness balances the dish’s richness, while the airy texture lightens the meal.
- Poached Pears: Their subtle sweetness and wine-poached aroma mirror the sauce’s complexity.
Storage & Freshness Guide
Leftover Steak
Store in an airtight container for up to 3 days. Reheat gently in a 250°F oven for 10–15 minutes to avoid toughness.
Sauce Storage
Refrigerate separately for up to 3 days. Reheat with a splash of stock or cream to restore consistency.
Nutrition Profile
| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Fat | 48g |
| Protein | 42g |
| Carbs | 6g |
| Fiber | 1g |
Ingredient Variations and Their Impact
- Dairy-free: Coconut milk + nutritional yeast for cream.
- Peppercorns: Sichuan peppercorns add citrusy heat.
- No brandy: Apple cider vinegar + honey mimics tang and sweetness.
The Irresistible Allure of Steak with Peppercorn Pan Sauce
Recipe Controls
Make restaurant-quality Steak with Peppercorn Pan Sauce at home! Juicy steak meets creamy, peppery goodness. Try this easy recipe tonight!
Ingredients
For the Steak
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2 ribeye or filet mignon steaks (8-10 oz)
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1 tbsp kosher salt
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2 tbsp whole mixed peppercorns
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1 tbsp neutral oil
For the Peppercorn Pan Sauce
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2 tbsp unsalted butter
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1 shallot (minced)
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1/4 cup brandy or cognac
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1/2 cup heavy cream
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1/2 cup beef stock
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1 tsp Dijon mustard
Instructions
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Pat steaks dry, season with 1 tbsp kosher salt and 2 tbsp crushed peppercorns, and let sit at room temp for 20–30 minutes.01
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Heat 1 tbsp neutral oil in a skillet over high heat until smoking. Sear steaks 3–4 minutes per side for medium-rare (130°F). Rest under foil.02
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Reduce heat to medium. Melt 2 tbsp unsalted butter, sauté 1 minced shallot until soft. Off heat, add ¼ cup brandy, then simmer until reduced by half.03
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Stir in ½ cup beef stock, ½ cup heavy cream, and 1 tsp Dijon mustard. Simmer 3–5 minutes until thickened. Spoon over steaks.04
