Au Poivre Recipe
Indulge in our classic Au Poivre, a succulent cut of tender beef perfectly seared and encrusted with a robust blend of cracked black peppercorns. Served with a rich, creamy cognac sauce that enhances the savory flavors, this dish is complemented by a side of seasonal vegetables and garlic-infused mashed potatoes. Experience a timeless culinary delight that awakens your senses with every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Steak
Season the beef steaks generously with salt and coarsely crushed black peppercorns on both sides. Press the peppercorns into the meat to ensure they adhere.
- 2
Sear the Steak
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks to the pan. Sear for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and let them rest on a plate, covering them loosely with foil.
- 3
Make the Sauce
In the same skillet, add the remaining tablespoon of butter and the chopped shallots. Sauté until the shallots are translucent, about 2-3 minutes. Carefully add the cognac or brandy (be cautious of flames) and scrape up any browned bits from the bottom of the pan. Allow to reduce for about 1-2 minutes.
- 4
Finish the Sauce
Pour in the heavy cream and stir well. Simmer for another 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
- 5
Serve
Slice the rested steaks and plate them. Drizzle the peppercorn sauce over the top and serve immediately.
