Description
Steak au Poivre is a classic French dish featuring a perfectly cooked steak coated with crushed peppercorns, creating a rich and flavorful crust.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons black peppercorns
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup brandy or cognac
Instructions
- Crush the black peppercorns coarsely and press them onto both sides of the steaks.
- Season the steaks with salt.
- Heat olive oil in a skillet over medium-high heat.
- Add the steaks and cook for about 4-5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, add the brandy and scrape up any browned bits.
- Stir in the heavy cream and simmer until thickened.
- Serve the steaks with the sauce poured over them.
Notes
- For a spicier flavor, use a mix of different peppercorns.
- Let the steaks rest for a few minutes before slicing to retain juices.
- This dish pairs well with a side of roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg