Description
Classic Steak au Poivre is a savory dish featuring ribeye steak coated in crushed black peppercorns, served with a creamy pepper sauce.
Ingredients
Scale
- 1 ½ pounds ribeye steak (about 2 steaks)
- 2 tablespoons whole black peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons brandy or cognac
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Season the ribeye steaks with salt on both sides.
- Place the black peppercorns in a zip-top bag and crush them coarsely.
- Press the crushed peppercorns onto both sides of the steaks.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the steaks and cook for about 4-5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
- In the same skillet, reduce the heat to medium and add the butter.
- Once melted, add the brandy or cognac and scrape up any browned bits.
- Allow it to simmer for about 1 minute.
- Stir in the heavy cream and Dijon mustard, bringing to a gentle simmer.
- Cook for about 3-4 minutes until the sauce thickens slightly.
- Season with salt to taste.
- Slice the rested steaks and serve topped with the creamy pepper sauce and garnish with chopped parsley.
Notes
- For a milder flavor, use less black pepper or substitute with crushed pink peppercorns.
- Serve with a side of garlic mashed potatoes or steamed asparagus for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 850
- Sugar: 0g
- Sodium: 800mg
- Fat: 70g
- Saturated Fat: 30g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 200mg