Steak au Poivre (Pepper-Crusted Steak with Brandy Cream Sauce)
Why this recipe works
- Classic pan-sauce method: The steak is seared first, then the browned bits in the pan are deglazed to form the base of the sauce.
- Built-in depth: Cracked peppercorns, shallot, brandy, beef stock, cream and mustard create a sauce that is rich without tasting flat.
- Fast but polished: The whole dish comes together in one frying pan, making it practical enough for a weeknight but refined enough for guests.
Get the most out of this recipe
Ingredient notes
- Use coarsely cracked pepper: A rough crush gives the steak its distinctive crust and peppery bite; finely ground pepper can taste harsh and is more likely to burn.
- Choose a rich cream: Double cream gives the sauce body and helps it coat the steak smoothly. Keep the heat gentle once it is added.
- Pick a steak suited to searing: A steak of even thickness cooks more predictably and develops a better crust in the short searing time.
Timing notes
- Rest while making the sauce: Transfer the steak to a warm plate while the sauce reduces; this gives the juices time to settle without adding extra waiting time.
- Serve as soon as the sauce is ready: The sauce is best glossy and freshly simmered, and the steak should not sit in it for long or it may continue cooking.
Common mistakes
- Do not scorch the pepper crust: Use medium-high rather than maximum heat, so the steak browns before the peppercorns become bitter.
- Avoid boiling the cream: Once the cream and mustard are added, simmer gently until the sauce lightly coats a spoon.
- Dry the steak thoroughly: Moisture on the surface prevents good browning and makes it harder for the peppercorn crust to adhere.
Serving ideas
- Classic sides: Serve with chips, pommes frites or roasted potatoes to catch the peppery cream sauce.
- Fresh contrast: A crisp green salad or lightly dressed leaves balance the richness of the steak and sauce.
- Wine match: A medium-bodied red wine works well with the beef and pepper without overpowering the cream sauce.
Equipment you'll need
Ingredients
Instructions
- Pat the steaks dry and season both sides with the salt. Crush the peppercorns coarsely (a pestle and mortar is ideal, or bash them under the base of a pan), then press them firmly onto both sides of the steaks.
- Heat a frying pan over medium-high heat and add half the butter. When the butter is foaming, add the steaks and sear for 2 to 4 minutes per side until well browned; cook to your preferred doneness (about 52°C for rare, 57°C for medium-rare).
- Transfer the steaks to a warm plate to rest. Reduce the heat to medium, add the remaining butter, then add the shallot and cook for 1 to 2 minutes until softened.
- Carefully add the brandy and let it bubble for about 30 to 60 seconds, scraping up the browned bits. Add the beef stock and simmer for 2 minutes to reduce slightly.
- Stir in the double cream and Dijon mustard, then simmer gently for 1 to 2 minutes until the sauce lightly coats the back of a spoon. Taste and adjust with a pinch more salt if needed, then spoon the sauce over the steaks and serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
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 does not split.
- 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 crème fraîche for a tangier finish; keep the heat low and do not let it boil.
- Replace Dijon mustard with whole-grain mustard for a more textured sauce.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat the sauce gently in a saucepan over low heat until piping hot, then warm the steak briefly in the sauce to avoid overcooking.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: French
-
recipes.allergens:
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