Steak Au Poivre - Classic French Style (with Green Peppercorn Sauce)
Ingredients:
For the Steak:
2 beef tenderloin steaks (about 1 inch thick)
2 tablespoons coarse black peppercorns, coarsely crushed
Salt, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
For the Sauce:
2 tablespoons unsalted butter
1 shallot, finely minced
1/4 cup Cognac or brandy
1/2 cup beef stock
1/2 cup heavy cream
2 tablespoons green peppercorns, drained if brined
Salt, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steaks: Pat the steaks dry with paper towels. Season both sides generously with salt. Press the coarsely crushed black peppercorns into both sides of the steaks. You want a bold, peppery crust, so press firmly.
Sear the Steaks: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Once it’s shimmering, add your steaks and sear for about 3-4 minutes per side for medium-rare (adjust for your preferred doneness). Add the butter during the last minute of cooking. Remove from the pan and let rest for 5 minutes.
Make the Sauce: In the same pan, melt 1 tablespoon butter over medium heat. Add the minced shallot and sauté for about 2 minutes. Stir in the Cognac (or brandy) and cook for 2 minutes, letting it reduce.
Finish the Sauce: Stir in the beef stock, heavy cream, and green peppercorns. Simmer for 4-5 minutes until the sauce thickens. Season with salt to taste.
Serve: Place your steaks back in the pan and spoon the sauce over them. Let them heat through for a minute or two. Garnish with fresh parsley.
Serve with:
Crispy smashed potatoes or a simple green salad to balance the richness. And pour yourself a glass of Bordeaux—a classic French red that pairs perfectly with the peppery richness of the steak.
Wine Pairing:
Being a French-trained chef (shoutout to my alma mater, The French Culinary Institute), I have a special place in my heart for Bordeaux wines—and this Steak au Poivre is made for a bold, fruit-forward Bordeaux. Try a Château Moulin-à-Vent or Saint-Émilion for a rich, full-bodied red with hints of dark fruit and earthy undertones. Trust me, it’s the perfect pairing.