“The subtle taste of tender beef paired with the bold richness of peppercorn sauce creates a simple yet indulgent dish.”
Thomy
The Story Behind Steak au Poivre (Peppercorn Sauce Steak)
Steak au Poivre is a classic French bistro dish, celebrated for its bold peppercorn sauce. Traditionally made with beef tenderloin, the steak is simply seasoned with salt and pepper before being seared and cooked in a creamy brandy-based sauce. This dish has remained a favorite for its savory richness and luxurious flavor, offering a refined yet simple experience.
About The Recipe
This version of Steak au Poivre keeps things simple by seasoning the steak with salt and pepper, allowing the rich sauce to shine. The creamy sauce, made from brandy and heavy cream, is infused with Szechuan peppercorns to introduce a fragrant, spicy kick that balances the richness. This is an easy, indulgent dish with a unique twist.
Ingredients
- 2 beef tenderloin steaks (about 200g each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup brandy (or cognac)
- 1/2 cup heavy cream
- 1 teaspoon Szechuan peppercorns, crushed
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Steaks:
Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. - Sear the Steaks:
Heat the olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side, or until the desired doneness is reached. Remove the steaks from the pan and let them rest. - Prepare the Sauce:
In the same skillet, melt the butter over medium heat. Add the brandy and let it cook off, scraping up any flavorful bits from the bottom of the pan. Add the heavy cream and bring the sauce to a simmer. Add the crushed Szechuan peppercorns, stirring until the sauce thickens slightly. Taste and adjust with salt if needed. - Serve:
Plate the steaks, drizzle with the Szechuan cream sauce, and garnish with fresh parsley. (and sprinkle even more peppercorns to your taste!!)
Thomy Twist
For this Steak au Poivre, we’ve kept it simple with the traditional seasoning and rich cream sauce, but added Szechuan peppercorns to the sauce for a subtle tingling spice and fragrant heat. This modern twist provides an exciting complexity while keeping the essence of the classic dish.
Elevate The Experience
CAST IRON SKILLET
For the perfect sear on your steak, use a cast iron grill pan. Its even heat distribution ensures your steak has a crispy, golden exterior while staying juicy on the inside.
MEAT THERMOMETER
Ensure your steak is cooked exactly to your liking with a meat thermometer. It helps you achieve the perfect doneness, whether you prefer it rare, medium, or well-done.
Why You’ll Love This
This Steak au Poivre (Peppercorn Sauce Steak) offers the perfect balance of bold peppercorn flavor and rich creamy sauce, with the addition of Szechuan peppercorns adding a unique, spicy complexity. It’s a simple yet indulgent dish that feels luxurious, making it perfect for special occasions or an elegant dinner at home.
