Steak au Poivre

If you’re looking to elevate your home-cooked steak game (or if you forgot that Valentines Day reservation), Steak au Poivre (peppercorn-crusted steak with a rich, creamy sauce) is the perfect dish. This French bistro classic is surprisingly simple to make and packs an incredible depth of flavor. With a crisp, peppery crust and a luscious brandy-infused cream sauce, you’ll have a restaurant-worthy meal in no time.

Peppercorn Steak with Brandy Cream Sauce

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Servings: 2

Prep Time: 10 min

Total Time: 25 min

Ingredients

• Two 6-ounce steaks
• Neutral oil (avocado or canola)
• Kosher salt
• 2 tbsp coarse ground black peppercorns
• 2 tbsp butter
• 1/3 cup cognac or brandy (or beef broth)
• 1/3 cup light or heavy cream
• 1 tbsp English mustard
• 1/4 tsp dried thyme

Instructions

1. Oil and season steaks with salt and press on coarse pepper.
2. Sear in hot skillet with oil and butter, basting and flipping until cooked to 130°F for medium-rare. Rest under foil.
3. Remove excess fat, add brandy to pan. Ignite carefully if desired, or let simmer to cook off alcohol.
4. Add cream, mustard, and thyme. Simmer and stir 3–4 minutes to thicken.
5. Slice steak and serve with 1/4 of the sauce. Great with veggies or salad.

Nutrition
Per Serving (1 steak + 1/4 of sauce)

Calories: ~725 • Protein: ~44g • Fat: ~58g • Carbs: ~3g

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