Steak au Poivre (Pan-Fried Steak with Peppercorn Sauce)
Why this recipe works
- Classic pan-sauce method: The sauce is built in the same pan as the steak, so the browned bits and peppery fond become the base of the flavour.
- Layered savoury depth: Shallot, brandy, beef stock, Dijon and cream each add a different note, creating a sauce that is rich, sharp and aromatic.
- Fast but polished: The steak and sauce cook in sequence, giving a restaurant-style result within a short cooking window.
Get the most out of this recipe
Timing notes
- Rest before saucing: Let the steaks rest while the sauce reduces, then return any juices to the pan so they enrich the sauce rather than being lost on the plate.
- Serve straight away: Steak au poivre is best served as soon as the sauce is glossy and hot, before the cream thickens too much or the steak cools.
Ingredient notes
- Use coarse pepper: Crush whole black peppercorns rather than using fine ground pepper; the coarse texture gives the dish its characteristic bite without tasting dusty.
- Choose the cream carefully: Double cream gives the sauce body and stability. Single cream can be used for a lighter finish, but the sauce will be looser.
- Pick a thick steak: A steak around 2.5 cm thick gives enough time to form a peppery crust while keeping the centre juicy.
Texture tips
- Dry the steak well: Patting the surface dry helps the peppercorns cling and encourages a stronger sear in the pan.
- Keep the cream gentle: After adding the double cream, keep the sauce at a gentle simmer rather than a hard boil so it stays smooth and glossy.
Authenticity notes
- French bistro character: Steak au poivre is closely associated with French bistro cooking: a seared steak, bold pepper crust and a rich pan sauce served without delay.
- Classic accompaniments: It is commonly served with chips, pommes purée or green beans to balance the richness of the peppercorn cream sauce.
Equipment you'll need
Ingredients
Instructions
- Pat the steaks dry. Crush the peppercorns coarsely with a mortar and pestle, then press them firmly onto both sides of the steaks.
- Heat a frying pan over medium-high heat and add the butter. When the butter is foaming, add the steaks and pan-fry for 3 to 4 minutes per side for medium-rare, turning with tongs; adjust by 1 to 2 minutes per side for your preferred doneness.
- Transfer the steaks to a warm plate to rest. Pour off all but a thin sheen of fat from the pan, keeping the peppery bits.
- Reduce the heat to medium and add the shallot to the pan. Cook for 1 to 2 minutes until softened and fragrant, stirring to lift any browned bits.
- Add the brandy and let it bubble for about 30 to 60 seconds, scraping the pan well. Pour in the beef stock and simmer for 3 to 4 minutes until reduced by roughly half.
- Whisk in the Dijon mustard, then stir in the double cream. Simmer gently for 2 to 3 minutes until glossy and lightly thickened; do not let it boil hard.
- Return the steaks and any resting juices to the pan and turn to coat. Serve immediately with the hot peppercorn sauce spooned over the top.
Recipe notes
Tips
- For the best crust, make sure the steaks are very dry before pressing on the crushed peppercorns.
- Keep the sauce at a gentle simmer after adding the double cream so it stays smooth and glossy.
- If serving anyone who should avoid alcohol, simmer the brandy for a full minute before adding the stock to cook off more of the alcohol.
Substitutions
- Replace Brandy with dry white wine for a lighter, sharper sauce.
- Replace Double cream with single cream for a looser, less rich sauce.
- Replace Dijon mustard with whole-grain mustard for a more textured finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of beef stock, warming until piping hot; avoid boiling the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk Mustard
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