Steak au Poivre

How to Make Steak au Poivre

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1. Crush the peppercorns coarsely, using a mortar or the flat base of a heavy pan, so the pieces are the size of small crumbs, not powder.

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2. Pat the steaks dry, season them with the salt and press the pepper firmly onto both sides and the edges.

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3. Heat the oil in a heavy frying pan over medium-high heat and cook the steaks for 4 minutes on the first side and 3 to 4 minutes on the second for medium-rare, or until a thermometer reads 52°C / 125°F.

   Mark done Start 3 min timer

4. Move the steaks to a warm plate and cover loosely with foil. They will keep cooking as they rest.

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5. Pour off the fat, add the butter to the pan over medium heat and cook the shallots for 2 minutes, until soft.

   Mark done Start 2 min timer

6. Take the pan off the heat, add the brandy and return to the heat, letting it bubble and reduce for 1 minute. Stand back from the pan.

   Mark done Start 1 min timer

7. Add the stock and boil for 4 minutes, until reduced by half, then stir in the cream and mustard and simmer for 2 minutes, until it coats a spoon.

   Mark done Start 4 min timer

8. Return the steaks and their resting juices to the pan for 30 seconds, or spoon the sauce over the top. Scatter with parsley and serve at once.

   Mark done Start 30 sec timer

Tips for Making Steak au Poivre

• Crack the peppercorns coarsely. Ground pepper burns and turns bitter in a hot pan, whereas cracked pieces toast and form a crust.
• Keep the brandy away from a direct flame. Take the pan off the heat before you add it, in case it ignites, and keep a lid close.
• Do not wash the pan before the sauce. The brown bits that stick to it are concentrated beef flavour.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Steak au Poivre

• Thin fries
• Green beans with shallots
• Creamy mashed potatoes

Storing & Reheating Steak au Poivre

Best eaten straight away. Leftover steak keeps 2 days in the fridge and is good sliced cold in a sandwich. The sauce keeps for 2 days and is warmed gently.

Steak au Poivre FAQ: Common Questions

Steak au Poivre Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.