Steak au Poivre

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
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Ingredients

1 tablespoon black peppercorns

2 blade (aka flat iron) steaks, gristle removed

Salt

1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 medium shallots, thinly sliced

1/2 cup beef broth

1/4 cup brandy

1/4 cup heavy cream

1/2 teaspoon white wine vinegar

Directions

  1. Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
  2. Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
  3. Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
  4. Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
  5. Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce.

Steak au Poivre

Steak au Poivre

Filet of Beef au Poivre

Steak au Poivre