Classic Steak Au Poivre Recipe – A French Bistro Favorite

A nicely seared steak topped with crushed peppercorns and served with an opulent brandy cream sauce is the hallmark of the classic French dish steak au poivre. You may treat yourself or surprise guests with this recipe's tender, juicy steak that has a strong, fiery flavour. For perfect slicing, use it with a Sharp Blades knife!

Ingredients (Serves 2):
2 thick-cut ribeye or filet mignon steaks (1.5 inches thick)
2 tbsp whole black peppercorns (coarsely crushed)
1 tsp kosher salt
2 tbsp unsalted butter
1 tbsp olive oil
1/4 cup brandy or cognac
1/2 cup heavy cream
1/2 cup beef stock
1 small shallot (finely minced)
1 tsp Dijon mustard (optional)

The following equipment is required: 
A sharp chef's knife (from Sharp Blades)
Cast-iron frying pan (for ideal sear)
Meat thermometer
A rolling pin for crushing peppercorns or a mortar and pestle

Cooking Time:
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Directions:
Get the steak ready:
Use paper towels to pat dry the steaks.  Season with salt after liberally pressing crushed peppercorns on both sides.

Sear to Perfection: 
In a cast-iron skillet, heat the olive oil until it smokes over high heat.  Add the steaks and cook for 3–4 minutes on each side, or until medium-rare (internal temperature of 130°F).  In the final minute, baste the steaks with 1 tablespoon of butter.  Move to a dish.

To prepare the peppercorn sauce:
Lower the heat to medium, add the shallots, and cook for one minute, or until they are tender.  Use brandy to deglaze (be careful, it could catch fire!).  Cut it in half.  Add cream, Dijon mustard, and beef stock and stir.  Simmer for 3–4 minutes to thicken.  For added richness, finish with 1 tablespoon of butter.

To serve and savour:
Use a chef's knife with sharp blades to cut the steak against the grain.  Add extra crushed pepper as a garnish and drizzle with sauce.

Nutritional Info (Per Serving)
Calories: 680
Protein: 42g
Fat: 52g
Carbs: 5g
Fiber: 1g

Pro Tip for the Best Steak Au Poivre: 
Use a combination of black, green, and pink peppercorns for a more flavourful crust.  For easy slicing and a gorgeous display, pair this meal with a Sharp Blades high-carbon steel knife.