Steak Au Poivre with Brandy Cream Sauce
Recipe Introduction
Quick Hook
Ever wondered how to make a restaurant worthy meal at home? Honestly, this steak au poivre recipe is your answer! It's that classic French Bistro Steak dish that will blow your mind.
Brief Overview
Steak au poivre , or peppercorn steak, is a French classic that's been delighting folks for decades. This recipe is medium difficulty and takes about 35 minutes total.
This recipe will make 2 delicious servings. It is one of those Gourmet Steak Dinner Recipes you can easily make!
Main Benefits
This classic steak au poivre offers a hearty dose of protein. It's also perfect for a fancy date night. What makes this gourmet dinner recipe so special is that it tastes like something you would get at a restaurant, but you made it!
Preparing for Peppercorn Perfection
Okay, so first things first. Before we even THINK about firing up the stove, let's get prepped. This peppercorn steak recipe needs good ingredients.
You'll need a couple of nice steaks. I recommend ribeye or New York strip. Don't cheap out it makes a difference! You'll also want peppercorns.
Not the pre-ground stuff, mind you. We're talking whole peppercorns, cracked for maximum flavour and a bit of a kick.
This ensures a truly special Steak Au Poivre Dinner experience. You know, the kind that makes you say "Oh my gosh!".
Building that Brilliant Brandy Cream Sauce
The brandy cream sauce is the heart and soul of this dish. A good brandy cream sauce for steak needs some finesse, but don't worry, it's easier than you think.
You are looking for some shallots, brandy, beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Remember to deglaze your pan after searing the steak, that's where all the yummy bits are.
Once that sauce is simmering and thickening, you'll think, "Wow, this fancy steak dinner is almost ready!". Just imagine yourself in a Parisian bistro, even if you are just in your kitchen! It truly is a Gourmet Dinner Recipes .
Searing to Succulence
Right, let's talk about the main event: searing. First you want to make sure to pat your steak dry. Season it heavily with your freshly cracked peppercorns and salt.
Remember, moisture is your enemy.
Get your pan screaming hot before adding the steak. Sear it for about 3- 4 minutes per side for medium rare.
Honestly, a thermometer is your best friend here. Aim for 130- 135° F (54- 57° C) for medium rare. Let that steak rest before slicing, and that gives the perfect Pan-Seared Steak with Pepper .
Ingredients & Equipment for Your Steak Au Poivre Dinner
Alright, let's talk ingredients. Honestly, good ingredients make all the difference. Especially when you're aiming for a gourmet steak dinner recipe .
Remember, we're making steak au poivre , so the pepper is super important.
Main Ingredients: The Star of the Show
- Two 8-ounce (225g) Steaks : Ribeye, New York Strip, or Filet Mignon are top choices. Look for good marbling that's where the flavor lives!
- 2 tablespoons (30ml) Olive Oil : Nothing fancy, just a good all-rounder.
- 2 tablespoons (30g) Whole Black Peppercorns : Get whole ones and crush them yourself, seriously! It makes a massive difference.
- 1 teaspoon (5g) Kosher Salt
- 1/2 teaspoon (2.5g) Freshly Ground Black Pepper
Sauce Essentials: That Brandy Cream Sauce for Steak
- 1 tablespoon (15g) Unsalted Butter : Real butter, please. It adds that richness you crave in a fancy steak .
- 1 Shallot : Finely chopped. Adds a delicate oniony flavor.
- 1/4 cup (60ml) Brandy : Use a decent one. Not the cheap stuff, but you don't need to break the bank either.
- 1 cup (240ml) Beef Broth : Low sodium is your friend.
- 1/2 cup (120ml) Heavy Cream : This is what makes it creamy and dreamy.
- 1 tablespoon (15g) Dijon Mustard : Adds a little tang.
- 1 tablespoon (15g) Worcestershire Sauce : For that umami kick.
- Fresh Parsley (optional): For garnish.
Seasoning Notes: That Classic Steak Au Poivre Kick
The peppercorn steak recipe hinges on that cracked peppercorn crust. Don't skimp! Freshly cracked is key. I tried using pre-ground once and it was SO bland.
Learn from my mistakes! The Dijon and Worcestershire are the secret weapons for the sauce. They add depth and complexity, transforming it from just creamy to utterly addictive.
Equipment Needed: Keep It Simple
- Heavy Bottomed Skillet : Cast iron is ideal. A pan-seared steak with pepper needs good, even heat.
- Meat Thermometer : Seriously, get one. It takes the guesswork out of cooking.
- Mortar and Pestle (or a heavy pan): For crushing those peppercorns. A rolling pin works in a pinch.
Honestly, you don't need a load of fancy gadgets. A good skillet, a thermometer, and a way to crush those peppercorns are all you need to create a French bistro steak experience right in your own kitchen.
This Steak Au Poivre Dinner is totally achievable.
Cooking Method: Nail That Steak au Poivre !
Honestly, who doesn't love a good steak dinner recipe ? And if you want something a bit fancy, but without the faff, you need to try steak au poivre .
Trust me, it’s easier than it sounds. This gourmet dinner recipe is pure chef's kiss . I’m talking about that classic French bistro steak vibe, right in your own kitchen.
So, forget those boring Tuesday night dinners, and let's get started on an incredible gourmet steak dinner recipe !
Prep Like a Pro: Your Steak Au Poivre Dinner Starts Here
First, let's get our mise en place sorted. This just means having everything ready to go. We need two 8-ounce steaks.
Ribeye or New York Strip work best, about 1 inch thick. Get your peppercorns ready, roughly cracked. I use the bottom of a heavy pan if I can't find my mortar and pestle.
Honestly? It works just as well. Set out all your other sauce ingredients too. This is key for smooth cooking.
The Steak Au Poivre Dance: step-by-step
- Pat your steaks dry. Super important! This helps them sear properly.
- Crush your peppercorns. Don't go too fine, you want that lovely peppery bite.
- Season generously. Salt, pepper, and those glorious cracked peppercorns. Press it in there!
- Sear like you mean it. Heat olive oil in a pan over high heat until it's practically smoking.
- Cook for 3- 4 minutes per side for medium rare. 130- 135° F (54- 57° C) is the magic number. Use a thermometer, alright?
- Rest your steaks. 5- 10 minutes, tented with foil. Resist the urge to cut into them.
- Make that dreamy sauce. Butter, shallots, brandy, beef broth, Dijon, Worcestershire, cream. Reduce, reduce, reduce!
- Serve like a boss! Slice your fancy steak , smother it in sauce, and garnish.
Pro Peppercorn Steak Recipe Tips: Level Up
- Hot pan = crispy steak. Seriously, don't skimp on the heat.
- Brandy boom! Be careful when adding the brandy, it can flame up. Keep your face back!
- Don’t be stingy with the brandy. Use good quality, or the brandy cream sauce for steak will lack depth.
Honestly, this classic steak au poivre recipe is a winner every time. Give it a try and prepare to impress! You will love this pan-seared steak with pepper .
Recipe Notes for the Perfect Steak Au Poivre
So, you're about to tackle this Classic Steak Au Poivre . Brilliant! Honestly, it's easier than you think, but a few insider tips can make all the difference between "meh" and "OMG.
" Let's get into it.
Serving It Up: Plating Like a Pro
Right, so you've nailed your Pan-Seared Steak with Pepper . Now what? Don't just slap it on a plate! Think posh pub grub.
Slice the steak against the grain. Fan it out slightly on the plate. Drizzle generously with that incredible Brandy Cream Sauce for Steak .
A sprig of parsley adds a pop of colour. For sides, creamy mashed potatoes are a no-brainer. Sautéed green beans or asparagus? Perfect.
And for something to drink? A nice Cabernet Sauvignon, you know, something bold. It elevates the whole Steak Au Poivre Dinner experience.
Keeping it Fresh: Storage Savvy
Alright, so you've got leftovers of this Gourmet Steak Dinner Recipe ? Lucky you! Let the steak and sauce cool completely before storing.
Pop them in separate airtight containers in the fridge. They'll keep for about 3 days. Freezing isn't really recommended. The sauce might split.
When reheating, gently warm the steak in a skillet with a bit of butter. Reheat the sauce separately over low heat.
Don't boil it, or it might separate too.
Mixing It Up: Variations and Tweaks
Want to put your own spin on this Peppercorn Steak Recipe ? Go for it! If you want a dairy-free version, try using coconut cream instead of heavy cream.
It will change the flavour profile slightly, but it's still delicious. You can also use a pinch of red pepper flakes for some extra heat.
Know Your Numbers: Nutrition Lowdown
Okay, so Steak Dinner Recipes aren't exactly diet food. But hey, everything in moderation, right? This Gourmet Steak Dinner Recipe comes in at around 650 calories.
You are also getting 50g of protein which is fantastic! It's also packed with iron and other essential nutrients.
This recipe for Steak Au Poivre also provides key health benefits, as steak is packed with iron. It is also a good source of protein which is vital for muscle repair.
Honestly, once you've made this Fancy Steak once, you'll be whipping it up all the time! So, get in the kitchen and enjoy!
Frequently Asked Questions
What's the best cut of steak to use for steak au poivre?
For Steak au Poivre, fattier cuts like Ribeye or New York Strip are fantastic as the fat renders and adds flavour. Filet Mignon is also a popular choice for its tenderness, but it might need a bit more fat in the pan for searing.
Ultimately, it's a bit like choosing your favourite Beatle - it comes down to personal taste!
Help! My steak au poivre sauce is too thin. How can I thicken it?
No worries, it happens to the best of us! The easiest fix is to continue simmering the sauce over medium heat, allowing it to reduce further until it reaches your desired consistency.
If it's still not thickening, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) just add it gradually and stir until thickened.
Can I make steak au poivre ahead of time?
The beauty of Steak au Poivre is its freshness, so ideally, you should cook the steak right before serving. However, you can prep the sauce components (chop the shallot, measure out the ingredients) ahead of time to save some time.
Avoid making the sauce entirely in advance, as the cream can sometimes separate upon reheating, a bit like reheated custard - not ideal!
I don't have brandy. Is there a substitute I can use in my steak au poivre?
While brandy adds a distinctive flavour to the sauce, you can substitute it. Dry sherry or dry white wine can work in a pinch, but the flavour profile will be slightly different. If you're avoiding alcohol altogether, use extra beef broth with a splash of balsamic vinegar for a touch of acidity.
My pepper is burning when I sear the steak for the steak au poivre, what am I doing wrong?
Burning pepper is a common issue, even for seasoned chefs! The key is to not have the pan too hot and to coarsely crush the peppercorns, rather than finely grinding them. Also, make sure your pan is well oiled.
If it continues to burn, consider searing the steak plain and adding freshly cracked pepper to the sauce itself.
How should I store leftover steak au poivre, and how long will it last?
Store leftover Steak au Poivre in an airtight container in the refrigerator. It's best consumed within 2-3 days. When reheating, do it gently to avoid overcooking the steak and separating the sauce.
You can reheat it in a pan on low heat or in the microwave, but try to avoid overheating it or the steak will be well done!
Steak Au Poivre With Brandy Cream Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 |
|---|---|
| Fat | 45g |
| Fiber | 0g |
