If you have ever dreamed of preparing a restaurant-worthy steak in your own kitchen, this Steak au Poivre with Creamy Peppercorn Sauce Recipe is your golden ticket. Imagine a perfectly seared New York strip steak crusted with boldly cracked peppercorns, resting tender and juicy as a luxuriously smooth, creamy peppercorn sauce drapes over every slice. This dish balances robust flavors and velvety textures in a way that feels indulgent yet effortlessly achievable. Whether it’s a special occasion or a night when you just want to treat yourself, this recipe brings a classic French bistro experience straight to your dining table with warmth, flair, and plenty of seasoning.
Ingredients You’ll Need
What makes this Steak au Poivre with Creamy Peppercorn Sauce Recipe truly special is how a handful of simple, quality ingredients come together to pack maximum flavor. Each component plays a crucial role in building layers of taste—from the peppercorn’s pungent crunch to the richness of the cream and delicate acidity from the vinegar.
- NY Strip Steaks: Choose steaks about 1 to 1 1/4-inch thick for that perfect tenderness and cooking time balance.
- Kosher Salt: Essential for seasoning, it enhances the natural flavors of the beef beautifully.
- Coarsely Cracked Peppercorns: Use multi-colored or black peppercorns for both visual appeal and an intense peppery crust.
- Vegetable or Neutral Oil: A high smoke point oil allows a flawless sear without burning.
- Shallots: Finely chopped shallots add a subtle sweetness and aroma to the sauce base.
- Brandy or Cognac: Adds depth and a touch of smoky warmth when deglazing the pan.
- Demiglace or Rich Stock: Provides a concentrated beefy flavor that forms the backbone of the sauce.
- Heavy Cream: Creates a luscious, silky texture that balances the peppery spice with richness.
- Sherry Vinegar: Brightens the sauce with a hint of acidity, cutting through the creaminess.
- Green Peppercorns: These add a milder, fragrant pop that contrasts with the cracked pepper crust.
- Unsalted Butter: Gives the sauce a glossy finish and rounds out its flavor with smoothness.
How to Make Steak au Poivre with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Oven and Pan
First things first, get your oven preheated to 400°F. While it’s warming up, place a large and heavy skillet—cast iron is ideal—to heat over high flame. This ensures the pan is screaming hot when you add your steaks, giving them that signature, caramelized crust.
Step 2: Season the Steaks
Pat your steaks completely dry with paper towels or a clean kitchen towel—that step is crucial to promote proper searing. Then, season generously with kosher salt on both sides. Press those coarsely cracked peppercorns into the meat just enough so they stick, creating the flavorful bark that makes this dish irresistible.
Step 3: Sear the Steaks
Add the oil to your hot skillet and let it shimmer before carefully lowering in the steaks. Sear the first side without moving them for about 4 minutes, letting that rich golden crust develop. Flip and repeat to ensure even browning on the other side, which locks in all those savory juices.
Step 4: Finish Cooking in the Oven
Transfer the skillet straight into the oven, letting your steaks bake for roughly 5 to 7 minutes. This finishing touch gently brings the steaks to medium-rare perfection (125°F internal temperature). Once done, lift them out and transfer to a cutting board to rest for at least 5 minutes, allowing the juices to redistribute evenly.
Step 5: Make the Sauce
Use the same skillet—no need to clean it! Place it back over medium heat and toss in your chopped shallots. Let them cook softly in the steak drippings for about 2 minutes. Pour in the brandy or cognac carefully, allowing the alcohol to cook off and reduce by half. If flames appear, let them subside on their own for added drama and flavor development.
Step 6: Finish the Sauce
Add your demiglace or rich stock along with the heavy cream and sherry vinegar. Allow the sauce to simmer gently, stirring frequently as it thickens over 3 to 5 minutes. Finally, stir in the green peppercorns and butter until the sauce reaches a handsome, glossy finish that’s rich and smooth.
Step 7: Serve
Slice your perfectly rested steaks if you prefer, then spoon that glorious creamy peppercorn sauce over the top, ensuring every bite carries both the peppery bite of the crust and the silky sauce harmony.
How to Serve Steak au Poivre with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of fresh parsley or finely chopped chives can brighten the presentation with a pop of vibrant color and fresh flavor. For a touch of elegance, garnish with a few cracked peppercorns on top, echoing the sauce and steak’s signature element.
Side Dishes
Classic Steak au Poivre pairs beautifully with creamy mashed potatoes, which soak up the luscious sauce perfectly. Roasted baby vegetables or a crisp green salad provide wonderful balance, adding color and freshness to your plate.
Creative Ways to Present
For a fun twist, serve your sliced steak stacked on a rustic wooden board with the sauce drizzled over and additional peppercorns to taste. Alternatively, plating the steak beside a quenelle of whipped horseradish or a rich gratin gratifies guests with extra layers of indulgence and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Steak au Poivre with Creamy Peppercorn Sauce Recipe, store both steak and sauce separately in airtight containers. The sauce maintains its creamy texture best when kept cold in the refrigerator for up to 3 days.
Freezing
You can freeze the cooked steak and sauce individually. Wrap steaks tightly in plastic wrap and place in freezer bags. Freeze sauce in a separate airtight container. Both will keep well for up to 2 months, ensuring you can enjoy this dish another day with minimal effort.
Reheating
To reheat, gently warm the sauce on the stove over low heat, stirring frequently to prevent separation. Warm the steak briefly in a low oven or skillet to avoid overcooking. This way, you preserve that perfect medium-rare texture and vibrant sauce flavor.
FAQs
What cut of steak is best for Steak au Poivre with Creamy Peppercorn Sauce Recipe?
NY Strip steaks are a fantastic choice because they offer a great balance of tenderness, flavor, and fat content. Ribeye or filet mignon can also work well, but NY Strip remains the classic and most accessible option.
Can I use other types of peppercorns?
Absolutely! Multi-colored peppercorns add visual interest and a mild complexity, but black peppercorns are traditional and pack the classic punch. Green peppercorns in the sauce are milder and provide a lovely contrast.
What if I don’t have demiglace?
No worries. Rich beef or even chicken stock can stand in for demiglace. Just allow it to reduce a bit more to concentrate its flavors before adding cream for that thick, decadent sauce.
Is brandy necessary in the sauce?
Brandy or cognac adds a beautiful depth and aroma that’s hard to replace. However, if you prefer, a good-quality white wine or additional stock can work as alternatives, though the character of the sauce will shift slightly.
How do I achieve the perfect peppercorn crust on the steak?
Coarsely crack your peppercorns yourself for the best texture and flavor. Press them firmly onto the steak’s surface to make sure they stick well and develop a crisp crust during searing. Avoid finely ground pepper which won’t create that iconic crunch.
Final Thoughts
Cooking this Steak au Poivre with Creamy Peppercorn Sauce Recipe is truly a joyful experience that brings classic French flavors right into your home kitchen. Every step feels like a little celebration of technique and taste, culminating in a dish that’s as beautiful as it is delicious. So go ahead, invite a friend or family member, break out your best skillet, and savor the magic of this timeless favorite together!
Print
Steak au Poivre with Creamy Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Entree
- Method: Baking
- Cuisine: French
Description
This classic Steak au Poivre recipe features succulent NY Strip steaks coated with cracked peppercorns, seared to perfection, and finished in the oven to achieve a tender medium-rare center. The rich, creamy peppercorn sauce made with brandy, demiglace, shallots, and cream perfectly complements the bold flavors of the steak, making it a sophisticated yet approachable meal for any occasion.
Ingredients
Steaks
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Heat a large, heavy skillet—preferably cast iron—over high heat to get it smoking hot and ready for searing.
- Season the Steaks: Pat the steaks dry thoroughly with paper towels or a clean dish towel to ensure a good sear. Season both sides generously with kosher salt. Evenly coat each side with the coarsely cracked peppercorns, pressing them gently into the meat so they adhere firmly.
- Sear the Steaks: Once the skillet is hot, add the neutral oil and swirl to coat. Place the steaks in the pan carefully and sear without moving for about 4 minutes until the bottom is deeply browned and crusted with peppercorns. Flip the steaks and sear the other side similarly.
- Finish Cooking in the Oven: Transfer the skillet with the steaks directly into the preheated oven. Bake for 5 to 7 minutes until an instant-read thermometer registers 125°F (52°C) in the center for medium-rare. Remove the skillet from the oven and transfer steaks to a cutting board. Let the steaks rest for at least 5 minutes to retain juices.
- Make the Sauce: Place the skillet back on medium heat on the stovetop with all the flavorful browned bits and juices. Add the finely chopped shallots and cook, stirring occasionally for about 2 minutes until they soften and become translucent.
- Deglaze and Reduce: Carefully pour in the brandy or cognac to deglaze the pan, scraping up any stuck bits. Allow the alcohol to cook off and reduce by half, about 2 minutes. If the liquid ignites briefly, let the flames subside naturally, which adds a lovely depth of flavor.
- Finish the Sauce: Stir in the demiglace (or beef/chicken stock), heavy cream, and sherry vinegar. Simmer the sauce gently, stirring frequently, for 3 to 5 minutes until it thickens slightly. Then stir in the drained green peppercorns and butter, whisking until the sauce becomes glossy, rich, and smooth.
- Serve: Slice the rested steaks if desired and arrange on plates. Spoon the warm peppercorn-cream sauce generously over the steaks and serve immediately, enjoying the perfect harmony of peppercorn heat and silky sauce richness.
Notes
- Use a heavy skillet such as cast iron for best searing results and even heat distribution.
- Resting the steaks after cooking is essential to let juices redistribute, ensuring a juicy steak.
- If you don’t have demiglace, substitute with a high-quality beef or chicken stock reduced to concentrate flavor.
- The sauce can be made ahead and gently reheated; add butter at the end for a fresh finish.
- Adjust peppercorn quantity based on your preferred spice level, but don’t skimp—they form the core flavor.
- Ensure your kitchen is well ventilated as flambéing the brandy might produce flames.
