Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
543 kcal
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Cuisine
French
Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes
Description
Steak au Poivre (Peppered Steak) begins by crushing whole black peppercorns and thoroughly coating ribeye steaks to form a flavorful crust that contrasts the tender beef inside. The steaks are seared on high heat in a mixture of butter and olive oil, creating a browned exterior. Cooking time is adjusted to achieve rare, medium, or well-done results. After resting, the pan is deglazed with brandy, which is reduced before cream is added to form a luxurious sauce with pepper flavor.
This dish balances the robust pepper crust with creamy richness from the sauce, adding dimension without excessive spiciness. It works well as a standalone main course or paired with simple side dishes to highlight the steak’s flavor. The recipe guides careful timing to avoid overcooking and maintain juiciness.
While peppercorns add pepper flavor, they are not finely ground, so the heat level is moderate. For children or those sensitive to spices, omitting peppercorns and serving with sauce alone is an option, as the alcohol in brandy is cooked off in sauce preparation.
Ingredients
- 2 ribeye steak mine were about 8 oz/ 225 g, preferably organic, grass fed beef- in UK use Scotch fillet, plural
- 2 Tbsp black peppercorns see notes, whole
- 1 Tbsp butter
- 1 Tbsp olive oil
- ⅛ tsp kosher salt (to taste)
- 2 Tbsp brandy
- ⅓ cup heavy cream (you can substitute half and half for less fat)
- ¼ tsp parsley (to garnish, if desired)
Instructions
- Crush the peppercorns coarsely with a mortar and pestle. Another option is to place them in a plastic bag and crush with a heavy object, like a pan or rolling pin.
- Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks into the peppercorns to coat well on each side. Use all the pepper.
- Heat the oil and butter over medium heat. Then, increase the heat to high, add the steaks and sear for two minutes on one side.
- Turn the steaks over and continue to sear the other side for two minutes. Next, reduce the heat to medium, season with salt, and continue to cook the steaks for the following: 1 or 2 more minutes, each side, for RARE. 3 more minutes, each side, for MEDIUM. 5 to 6 more minutes,each side for WELL-DONE.
- Season the other side with salt, and when cooked to your preference, remove steaks from pan. Place on plate and loosely cover with aluminum foil to keep warm. You can also keep them in a warm oven.
- Meanwhile, pour the brandy into the pan, and warm slightly. TURN OFF gas or electric burner, remove the pan from the heat. Now, carefully light the brandy with a match (preferably a long one-and keep a tight fitting lid nearby, just for insurance).
- Once the flames have dissipated, return the pan to the burner over low heat.
- Add the cream, stirring well to clean all the flavorful bits from the bottom and sides of the pan.
- Place the steaks on plates and serve the brandy/cream sauce over the top. Along with a simple side salad, and/or vegetable or baked potato and you have a perfect meal.
Notes
- Coarsely crushed peppercorns provide flavor without excessive heat; omit for children and serve with sauce only.
- Use grass-fed ribeye steaks if possible for better flavor and texture.
- Adjust cooking time precisely for your preferred steak doneness based on timing guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 543kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 262mg | 11% |
| Potassium | 477mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 831IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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