5 from 42 votes
Steak Au Poivre Recipe
Steak Au Poivre features New York strip steaks seasoned with salt and cracked black pepper, pan-seared with butter, garlic, and thyme for rich flavor. A creamy sauce made from sautéed shallots, garlic, crushed peppercorns, cognac, and heavy cream complements the steak. The sauce thickens until velvety and is finished with parsley, providing a smooth, peppery contrast to the meat.
Prep Time
5 mins
Cook Time
15 mins
Servings:
2
Calories:
1051 kcal
Course:
Main Course
Cuisine:
French
Ingredients
For the Steak:
- 2 12- ounce New York Strip Steaks
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon butter unsalted
- 5 garlic cloves
- 3 thyme sprigs, fresh
- black pepper cracked, to taste
- sea salt cracked, to taste
For the Sauce:
- 2 teaspoons butter unsalted
- 1 shallot peeled and finely minced
- 2 garlic finely minced cloves
- 1 ½ tablespoons crushed peppercorns
- ¼ cup cognac
- 1 ½ cups heavy whipping cream
- 1 tablespoon parsley chopped, fresh
- salt sea salt, to taste
Instructions
- Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
- Add the oil to a large frying pan over high heat and heat up until it begins to smoke lightly.
- Place in the steaks, turn the heat down to medium-high, add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
- Remove the steaks and let rest on a plate. Drain the oil from the pan.
- Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
- Deglaze with the cognac and cook until it is almost gone.
- Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.
- Season with salt and parsley, and serve the sauce with the steaks.
Cup of Yum
Notes
- Serve the Steak Au Poivre immediately after cooking for best flavor and texture.
- Reheat by quickly re-searing in a hot pan if necessary; this recipe does not reheat well in general.
- Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.
- If encrusting with peppercorns, apply them after salting the steaks and omit peppercorns in the cream sauce.
- Cognac is preferred for deglazing; brandy is an acceptable substitute.
Nutrition Information
Calories
1051kcal
(53%)
Carbohydrates
14g
(5%)
Protein
45g
(90%)
Fat
88g
(135%)
Saturated Fat
44g
(220%)
Trans Fat
1g
(50%)
Cholesterol
340mg
(113%)
Sodium
156mg
(7%)
Potassium
916mg
(19%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2244IU
(45%)
Vitamin C
10mg
(11%)
Calcium
191mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 1051
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 14g | 5% |
| Protein | 45g | 90% |
| Fat | 88g | 135% |
| Saturated Fat | 44g | 220% |
| Trans Fat | 1g | 50% |
| Cholesterol | 340mg | 113% |
| Sodium | 156mg | 7% |
| Potassium | 916mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2244IU | 45% |
| Vitamin C | 10mg | 11% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.