Steak Au Poivre

4
Servings
30m
Prep Time
15-20m
Cook Time
45m
Ready In


"Also known as Peppercorn Steak, this steak is over the top with its fabulous creamy peppercorn sauce! Filet Mignon is often used in this French dish, but New York Strip steaks are substituted with great results in this recipe. I love this steak and serve it when company comes. Impressive and delicious! PLEASE NOTE: To crack the peppercorns, place the whole peppercorns into a zipper bag. Place the bag onto a plastic cutting board, and smash the peppercorns with a meat tenderizer. From Amy's Cooking Adventures Blog"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (329.9 g)
  • Calories 312
  • Total Fat - 7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 184.8 mg
  • Sodium - 3812.7 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.6 g
  • Protein - 54.3 g
  • Calcium - 62.2 mg
  • Iron - 9.2 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.5 mg

Step 1

Generously season the steaks with salt. Let the steaks come to room temperature for 30 minutes.

Step 2

Heat the butter in a cast iron skillet over medium-high heat. Once the butter is melted and bubbly, place the steaks in the pan and sear for 4-5 minutes.

Step 3

Turn the heat to medium-low and cook the steaks to desired doneness.

Step 4

Move the steaks to a plate, sprinkle with 2 tablespoons of the cracked peppercorns, and tent loosely with foil.

Step 5

Place the onions into the same skillet, and cook for 2-3 minutes. Add the Whiskey, and cook until mostly evaporated, scraping any browned bits as it cooks.

Step 6

Add the beef stock. Turn the heat back up to medium-high, and reduce until a spoon leaves a trail as it’s pulled through the mixture.

Step 7

Stir in the cream, and cook until thickened.

Step 8

Remove from heat and stir in the parsley and remaining 1 tablespoon of peppercorns.

Step 9

Pour the sauce over the steaks, and serve.

Tips & Variations


No special items needed.

Related

Sheri

Delicious tender steak that melts in your mouth. Tastes like something out of a magazine. I won't forget about this one. It's headed to me repeats folder right now!

review by:
(11 Nov 2018)

ellie

Great steak - we skipped the brandy and added 1/4 cup beef broth instead. Served with baby potatoes and tossed salad with chocolate cake and ice cream for dessert. Great meal!

review by:
(14 Feb 2015)