Au Poivre Recipe
Make Au Poivre Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Peppercorn Pan Sauce
Garnish (optional)
Method
Steak
- 1
Bring steaks to room temperature
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.
- 2
Season steaks
Generously season both sides of each steak with kosher salt. Press the cracked black pepper evenly into both sides so it adheres to the meat.
- 3
Preheat pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
- 4
Sear steaks
Place steaks in the hot pan without crowding. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for another 3–4 minutes for medium-rare (internal temperature ~130–133°F / 54–56°C). Adjust time for desired doneness.
- 5
Rest steaks
Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–8 minutes while you make the sauce; resting allows juices to redistribute.
Peppercorn Pan Sauce
- 6
Remove excess fat
Carefully pour off and discard all but about 1 tablespoon of fat from the skillet used to cook the steaks. Leave any browned bits (fond) in the pan — they flavor the sauce.
- 7
Sauté shallot and peppercorns
Return pan to medium heat. Add the minced shallot and the lightly crushed whole peppercorns. Cook, stirring, until fragrant and shallot softens, about 1–2 minutes — do not burn.
- 8
Flambé or deglaze with brandy (optional precaution)
Carefully add the brandy or cognac. If comfortable and safe, tilt the pan slightly to ignite and burn off alcohol, or simply allow it to bubble and reduce for 30–45 seconds while scraping browned bits with a wooden spoon. Keep face and loose clothing away from the pan if igniting alcohol.
- 9
Add stock and reduce
Add the beef stock and bring to a simmer. Reduce by about half, simmering 3–5 minutes, until the sauce thickens slightly and concentrates in flavor.
- 10
Finish sauce with cream and mustard
Lower heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer gently 1–2 minutes until the sauce is glossy and coats the back of a spoon. Taste and season with kosher salt as needed.
- 11
Mount with butter
Remove from heat and whisk in the cold cubed butter one piece at a time to emulsify and give the sauce a silky finish.
- 12
