Steak au Poivre

A French bistro classic, Steak au Poivre (“pepper steak”) is a dish that dates back to the early 19th century, popularized in Parisian cafés. Traditionally made with filet mignon or another tender cut, the steak is crusted with cracked black peppercorns, seared, and finished with a rich, creamy pan sauce often spiked with brandy or cognac. This elegant dish showcases the bold flavor of pepper balanced with velvety cream, making it both rustic and refined.

Ingredients

• 4 (6- to 8-ounce / 170 to 225 g) boneless medallion steaks, such as filet mignon
• Kosher salt
• 1 ounce (30 g) whole black peppercorns, divided
• 3 tablespoons (45 ml) vegetable oil
• 1 tablespoon (15 g) unsalted butter
• 2 thyme sprigs
• 1 medium garlic clove
• 1/2 large shallot (about 1 1/2 ounces / 40 g), minced
• 2 tablespoons (30 ml) brandy or cognac
• 3/4 cup (175 ml) chicken stock (homemade or low-sodium store-bought)
• 3/4 cup (175 ml) heavy cream or 6 tablespoons (90 ml) crème fraîche
• 1 teaspoon (5 ml) Dijon mustard

Directions

1. Prepare steaks: Season the steaks with kosher salt. Place them on a wire rack over a baking sheet and refrigerate uncovered for 30 minutes to air-dry.
2. Crack peppercorns: Crush peppercorns into coarse pieces using a pepper mill, mortar and pestle, or by pounding them with a skillet or mallet (wrap in a towel to contain them).
3. Pepper crust: Preheat oven to 375°F (190°C). Press one side of each steak into the cracked pepper to form an even crust. Set aside, pepper side up, reserving any extra pepper.
4. Sear steaks: Heat oil in a heavy skillet over medium-high until shimmering. Add steaks, pepper side down, and cook 3 minutes until pepper is toasted. Flip carefully, then add butter, thyme, and garlic. Baste steaks until well seared.
5. Finish cooking: Transfer steaks to a baking sheet. For medium-rare, cook to 125°F (52°C). If needed, finish in the oven until desired doneness. Rest for 5 minutes.
6. Make sauce: Pour off excess fat, discard garlic and thyme. Add shallot and remaining pepper; sauté 2 minutes. Add brandy (turn off burner first if using gas), simmer until nearly evaporated. Add stock, scraping up browned bits, then stir in cream or crème fraîche. Simmer until sauce thickens to coat a spoon. Whisk in Dijon mustard, season with salt.
7. Serve: Plate steaks and spoon sauce generously over the top.

Serving Suggestions

Steak au Poivre pairs beautifully with:

• French fries or pommes frites – the classic Parisian pairing
• Mashed potatoes – creamy potatoes complement the rich sauce
• Green beans or asparagus – for a crisp, fresh side
• A glass of Bordeaux or Pinot Noir – bold wines balance the pepper and cream