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Classic Steak au Poivre

×2

A succulent, peppercorn-crusted steak served with a rich, creamy sauce.

  • 8 boneless medallion beef steaks, such as filet mignon (6 to 8 ounce; 170 to 225 g)
  • kosher salt

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

  • 2 oz (57 g) whole black peppercorns

Crack peppercorns into rough halves and quarters using appropriate method.

Preheat oven to 375°F (190°C). Press one side of each steak into the cracked pepper to encrust it in an even layer. Set each steak aside, peppercorn side up.

  • 1⁄3 cup, 2 tsp (78 g) vegetable oil
  • 2 Tbsp (28 g) unsalted butter
  • 4 sprigs fresh thyme
  • 2 cloves garlic

In a large skillet, heat oil. Add steaks, peppercorn side down, to toast peppercorns. Carefully turn steaks, adding butter, thyme, and garlic while basting with a spoon.

Transfer steaks to a baking sheet and check the internal temperature. If required, continue to cook in the oven until desired doneness. Rest the steaks for 5 minutes.

  • 1 large shallot, minced

Pour off excess fat from skillet, discard garlic and thyme. Add shallot and any reserved cracked peppercorns, cook until shallot is tender.

  • 1⁄4 cup (56 g) brandy or cognac

Add brandy or cognac, cook until alcohol smell has burned off and it has almost completely evaporated.

  • 1 1⁄2 cups (360 g) chicken stock (low-sodium)
  • 1 1⁄2 cups (350 g) heavy cream
  • 2 tsp (10 g) dijon mustard

Add chicken stock, bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, simmer until sauce has reduced. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with sides of your liking.

Notes
  • Heavy cream makes a more delicate, sweeter sauce that better showcases the peppercorn flavor, while crème fraîche adds a layer of tangy complexity to the sauce. Both work well!

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