Steak Au Poivre Recipe

Season the Steak

Generously season the Teres Major steak with Maldon sea salt and crushed black peppercorns on both sides.

Sear the Steak

In a skillet, heat olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Add butter during the last minute and baste the steak with it.

Rest the Steak

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Make the Sauce

In the same skillet used for the steak, add brandy and scrape up any browned bits. Allow it to reduce for 1-2 minutes, then add chicken or beef stock and bring to a simmer.

Finish the Sauce

Stir in heavy cream and Dijon mustard. Cook until the sauce thickens, about 5-7 minutes. Season with salt and more crushed peppercorns if desired.

Glaze the Carrots and Green Beans

Steam or boil the carrots and green beans until tender. Glaze them with a little butter and season with salt.

Prepare the Potatoes

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes.

Whip the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt to taste.