This peppercorn sauce is luxurious without being heavy, spicy without being harsh, and perfectly balanced for beef. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Because the sauce is built in the same skillet as the steak, it tastes unmistakably beefy and cohesive, not like something poured on top.
INGREDIENTS FOR THE SAUCE
– Steaks of your choice
– Salt and pepper
– Vegetable oi
– Brandy
– Beef broth/stock
– Heavy cream
– Whole black peppercorns
Remove the steaks from the refrigerator about 20 minutes before cooking. This allows them to cook more evenly and prevents a cold center.
STEP 1: BRING THE STEAKS TO TEMPERATURE
STEP 2: SEASON JUST BEFORE COOKING
Right before the steaks hit the pan, season both sides generously with salt and crushed black pepper.
STEP 3: SEAR THE STEAKS
Heat a heavy skillet over high heat. Add the vegetable oil. Add the steaks and sear for 2 minutes undisturbed. Flip and cook for another 2 minutes for medium-rare.
STEP 4: DEGLAZE WITH BRANDY OR COGNAC
Reduce the heat and carefully pour in the brandy or cognac. Scrape up the browned bits from the bottom of the pan. Let the alcohol simmer rapidly.
STEP 5: REDUCE THE BROTH
Add the beef broth and bring to a rapid simmer. Cook for 2–3 minutes, allowing it to reduce by about half.
STEP 6: FINISH WITH CREAM AND PEPPERCORNS
Lower the heat and stir in the heavy cream and the crushed peppercorns. Let the sauce simmer gently for 1–2 minutes, just until it thickens slightly.
STEP 7: TASTE AND ADJUST
Taste the sauce and adjust with salt or additional crushed pepper if needed. The sauce should be rich, peppery, and balanced.
STEP 8: SERVE
Place the rested steaks on warm plates and spoon the peppercorn sauce generously over the top. Serve immediately.
PRO TIPS
- Coarsely crush the peppercorns to release aromatics slowly
- Use low-sodium broth to control salt levels
- Add more peppercorns and serve over filet mignon for classic steak au poivre
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.