Jul 14 2026
Restaurants›Six Thirteen›Steak Au Poivre Recipe

Steak Au Poivre Recipe

Inspired by Six Thirteen
Time1h
Serves2

16 oz. Pepper Crusted Ribeye with Mashed Potatoes, Green Beans, and Peppercorn Brandy Sauce

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Ingredients

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Steak

Mashed Potatoes

Green Beans

Peppercorn Brandy Sauce

Method

Steak

  1. 1

    Prepare the Steak

    Season the ribeye steak with salt and crush the black peppercorns. Press the crushed peppercorns onto both sides of the steak.

  2. 2

    Cook 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 of cooking for flavor.

Mashed Potatoes

  1. 3

    Prepare the Potatoes

    Peel and chop the russet potatoes into quarters. Place them in a pot and cover with water.

  2. 4

    Cook the Potatoes

    Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender. Drain and return to the pot.

  3. 5

    Mash the Potatoes

    Add butter, heavy cream, and salt to the drained potatoes. Mash until smooth and creamy.

Green Beans

  1. 6

    Prepare the Green Beans

    Trim the ends of the green beans and rinse under cold water.

  2. 7

    Cook the Green Beans

    In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add green beans, salt, and sauté for 5-7 minutes until tender-crisp.

Peppercorn Brandy Sauce

  1. 8

    Prepare the Sauce

    In the same skillet used for the steak, add brandy and cook for 1-2 minutes to deglaze the pan.

  2. 9

    Finish the Sauce

    Add beef stock, heavy cream, and peppercorns. Simmer for 5-7 minutes until thickened. Season with salt to taste.

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