This Steak Au Poivre is a luxurious yet manageable dinner option that delivers bold flavors in under 30 minutes. The star is the coarse black pepper crust, which provides a spicy kick that contrasts beautifully with the rich, velvety sauce made from cream, brandy, and a hint of mustard. Perfect for date nights or special weeknight treats, this dish feels elegant without being overly complicated. Serve over mashed potatoes or crusty bread to soak up every drop of the savory sauce.
Steak Au Poivre (Pepper Steak
Description
This Steak Au Poivre is a luxurious yet manageable dinner option that delivers bold flavors in under 30 minutes. The star is the coarse black pepper crust, which provides a spicy kick that contrasts beautifully with the rich, velvety sauce made from cream, brandy, and a hint of mustard. Perfect for date nights or special weeknight treats, this dish feels elegant without being overly complicated. Serve over mashed potatoes or crusty bread to soak up every drop of the savory sauce.Ingredients
Directions
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Pat the steaks dry with paper towels. Generously press the cracked black pepper onto both sides of each steak, ensuring an even crust. Let sit for 5 minutes.
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Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of butter. Once melted and foaming, add the steaks.
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Cook the steaks for 3-4 minutes per side, or until browned and cooked to your desired doneness. Transfer steaks to a plate and tent loosely with foil to keep warm.
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Reduce heat to medium. Drain excess fat from the skillet, leaving about 1 tablespoon of pan drippings.
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Add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the heavy cream, stirring constantly to deglaze the pan and incorporate any browned bits.
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Stir in the Dijon mustard and ketchup. Simmer the sauce gently for 2-3 minutes until it begins to thicken slightly.
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Remove the skillet from heat. Carefully add the brandy (3 glugs) and Worcestershire sauce. Stir to combine.
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Return the steaks to the skillet, spooning the sauce over them. Simmer gently for 1 minute to reheat the steaks and allow the sauce to coat them evenly.
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Serve immediately while hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 135.5kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 3.4g17%
- Cholesterol 41.0mg14%
- Sodium 36.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Steak Selection: Ribeye or New York Strip cuts work best for this recipe due to their marbling and flavor.
Pepper Crust: Use freshly cracked black pepper for the best aroma and texture. Pre-ground pepper may result in a bitter taste.
Brandy Substitution: If you prefer not to use alcohol, substitute the brandy with an equal amount of beef broth or a splash of balsamic vinegar for acidity.
Sauce Consistency: If the sauce becomes too thick, add a splash of cream or broth to loosen it. If too thin, simmer a bit longer.
Serving Suggestion: Serve with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
Safety Tip: When adding brandy to a hot pan, be cautious of potential flare-ups. Remove from heat before adding alcohol if concerned.
