Recipe courtesy of Gourmet Magazine

Steak au Poivre

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


2 tablespoons black peppercorns

2 teaspoons white peppercorns

2 teaspoons dried green peppercorns

2 teaspoons fennel seeds

1 (1 1/2 to 2-pound) hanger steak, cut into 4 portions

2 tablespoons unsalted butter

2 tablespoons vegetable oil

3 tablespoons chopped shallots

1/2 cup beef broth

1/4 cup plus 2 tablespoons heavy cream

1/4 cup Cognac or brandy

2 teaspoons Dijon mustard



  1. In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Transfer to plates and cover to keep warm.
  2. Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.