How to Make Steak Au Poivre | Classic French Recipe

Mince one shallot and reserve for the pan sauce later.

Crush peppercorns in a small zip-top bag using a meat mallet or a flat-bottom skillet until roughly cracked.

Pat the steaks dry and season one side with kosher salt.

Press the cracked peppercorns firmly into the salted side of the steaks.

Gently flip the filets and season the second side with salt only, no pepper.

Heat a skillet over medium-high heat and add canola oil.

Sear the unpeppered side of the steaks until a good crust develops, then flip them over.

Add unsalted butter to the pan after flipping to help baste the steaks and prevent the peppercorns from burning.

Transfer the steaks to a sheet pan with a wire rack and place in the oven to finish cooking.

Add the minced shallots to the pan and season with salt, sauté for about a minute.

Add brined green peppercorns to the pan, then remove from heat before adding cognac to prevent flare-ups.

Return to heat and let the cognac flambe until the alcohol smell dissipates.

Add beef broth to the pan and bring to a simmer.

Stir in heavy cream and bring to a boil, then reduce to a rapid simmer for about 10 minutes until reduced by half.

Occasionally stir the sauce to prevent scorching and check for readiness by seeing if it coats the back of a spoon.

Once the steaks are out of the oven, check for a nice pepper crust on top.

Plate the dish by placing a mound of fries on the side and spooning the sauce on the plate.

Place the steak on top of the sauce to showcase the pepper crust.

Equipment Needed

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