Sep 24 2026
Restaurants›Petit & Keet›Steak Au Poivre Recipe

Steak Au Poivre Recipe

Inspired by Petit & Keet
Time45m
Serves2

10 oz. Teres Major, Brandy Peppercorn Cream, Maldon Sea Salt, Glazed Carrots & Green Beans, Butter & Cream Whipped Potatoes

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Ingredients

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Steak

Brandy Peppercorn Cream Sauce

Vegetables

Whipped Potatoes

Method

Steak Preparation

  1. 1

    Season the Steak

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

  2. 2

    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.

  3. 3

    Rest the Steak

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

Brandy Peppercorn Cream Sauce

  1. 4

    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.

  2. 5

    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.

Vegetable Preparation

  1. 6

    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.

Whipped Potatoes Preparation

  1. 7

    Prepare the Potatoes

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

  2. 8

    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.

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