5 from 22 votes
Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes
This Steak au Poivre recipe features ribeye steaks coated with coarsely crushed black peppercorns and seared in butter and olive oil for a charred crust and tender interior. A sauce made with brandy and cream is prepared in the same pan, adding a rich, silky finish. The coarse peppercorns provide flavor without overwhelming heat. The method includes specific cooking times for different levels of doneness, making it accessible for a mid-week meal that feels indulgent.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
543 kcal
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 543
% 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.