Steak au Poivre (Black Pepper Steak)
Learn to make this restaurant classic at home! The key to this recipe is only coating the steak on one side with pepper, so the other side can get a good sear.
Servings: 8
Ingredients
- 2 tablespoons whole black peppercorns
- 4 steaks (about 8 ounces each)
- Kosher salt
- 4 tablespoons extra virgin olive oil, divided
- 2 small shallots, finely chopped
- 2 tablespoons cognac, brandy, white wine, or a splash of white wine vinegar
- 1/2 cup beef stock
- 1/2 cup crème fraîche or sour cream
- 1 teaspoon Dijon mustard
- 4 sprigs fresh thyme (optional)
Instructions
- Crush the peppercorns. Using a mortar and pestle, coarsely crack the black peppercorns. Alternatively, fold the whole peppercorns into a parchment paper packet, like an envelope, and bash them with a kitchen mallet. You want mostly broken peppercorns, with some whole pieces and some crumble. Using a peppermill (even on the coarse setting) is likely finer than what you’re after. Ideally, the pepper will have a more varied texture with bigger pieces.
- Pepper the steaks. Pat steaks dry with a paper towel. Season each side of the steak liberally with Kosher salt. Then, evenly sprinkle cracked peppercorns all across one side of each steak. Press with your palms to pack the peppercorns in so they stick.
- Sear the steaks. In a heavy-bottomed skillet, heat 2 tablespoons olive oil over medium-high heat. Working in two batches to avoid crowding the pan, place the steaks in the pan, peppercorn-side up, which maximizes the caramelized flavor and reduces the chance of burning the peppercorns. Sear steaks for about 3 to 4 minutes, undisturbed, per side, flipping with care so the peppercorn crust can stay intact.
- Cook until desired level of doneness: For rare, cook until the internal temperature reaches 120°F, for medium-rare aim for 130°F, medium 140°F, medium-well 150°F, and for well-done 160°F. Transfer the steaks to a plate, cover with foil, and set aside. The steaks will continue to cook and increase in temperature a few more degrees as they rest, so we recommend removing them from the pan at these temperatures. Set the steaks on a plate and tent with foil.
- Make the pan sauce. In the same skillet, add the remaining 2 tablespoons of olive oil and turn the heat down to medium. Toss in the shallots and sauté until translucent and lightly browned, about 2 minutes. Add the cognac to the pan, scraping up all the bits of fond stuck on the bottom of the pan. Let the cognac come to a light boil for about 1 minute (for the alcohol to evaporate) before adding in the beef stock, creme fraiche, and sprigs of thyme.
- Reduce the sauce: Stir and simmer until the sauce reduces and thickens. About 5 or 6 minutes, or until the sauce coats the back of a wooden spoon. Finally, stir in the Dijon mustard. Taste and season with salt if needed.
- Finish and serve. To serve, fish out the thyme sprigs and pour the sauce over your cooked steaks, or serve the sauce on the side. If you like, you can slice the steaks, plate them, and then drizzle the sauce on top.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Temperature Note: While the pan sauce comes together in less than 10 minutes, it’s possible that the steaks will have cooled down more than you’d like. If that’s the case, place the steaks pan into the pan on low to medium heat, along with the sauce, to warm up for 1 minute before serving.
- How to Store and Reheat: Cooked steaks and sauce can be kept refrigerated in an airtight container for 3 days. Reheat both on the stovetop on low heat for the best results. I don't recommend freezing the steaks, once cooked. If you have a surplus of sauce you can freeze it in an airtight container.
Nutrition
Calories: 347.7kcal | Carbohydrates: 3.6g | Protein: 23.9g | Fat: 25.9g | Saturated Fat: 9.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 13.5g | Cholesterol: 77.4mg | Sodium: 101.3mg | Potassium: 406.8mg | Fiber: 0.9g | Sugar: 1.1g | Vitamin A: 144.6IU | Vitamin C: 1.4mg | Calcium: 39.5mg | Iron: 2.4mg
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