Classic Steak au Poivre

4 servings · 35 min prep + 35 min cook = 70 min · Serious Eats

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Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.

Per serving

estimated from 9 of 12 ingredients

695
kcal: 46g
protein: 8g
carbs: 55g
fat

At least $0.18 a serving

3 ingredients need matching

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Kosher salt

Ingredients

4steak, sirloin, 6- to 8 ounce; 170 to 225 g; such as filet mignon794g
—kosher salt
1 ozblack pepper, ground, 30 g; plus more as needed, divided28g
3 tbspvegetable oil, 45 ml41g

Instructions

1.Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
2.Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).
3.Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)
4.In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
5.Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.
6.Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
7.Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.

Notes & research

Tips

From Serious Eats, by Daniel Gritzer (January 2018). Rated 4.8 from 13 ratings. Photos by Vicky Wasik / Serious Eats. THE STEAK - Filet mignon medallions are the classic: the most tender, so the crunchy crust stands out, but milder in flavour. Strip steak cut into round medallions works too, and so does any boneless steak. - Crust one side only. The pepper toasts on that side while the second side gets a proper sear. - Medium-rare is 125°F (52°C). Thick steaks may need the 375°F oven to get there. Rest 5 minutes either way. THE PEPPERCORNS - Aim for halves and quarters, not powder. - Ways to crack them: a mill on its coarsest setting, if it goes that coarse; a mortar and pestle, crushing until they stop jumping out; or wrap them in a towel and hit them with a mallet or the edge of a skillet. - Reader tip: pulse them in a coffee grinder. None escape. - Reader tip: crust the steaks just before cooking. Cracked pepper left to sit on the meat tasted harsher. THE SAUCE - Heavy cream makes a sweeter, gentler sauce that lets the pepper come through. Crème fraîche makes it tangier. Both work. - Stock: homemade chicken stock is best short of real beef stock. Store-bought chicken broth still beats store-bought beef stock. - On gas, turn the burner off before the brandy goes in, then relight it. Flambéing is optional; simmering burns the alcohol off as well. - It's done when it coats (glazes) a spoon. READER TWEAKS - Sauté a tablespoon of green peppercorns with the shallot. Or use the Green Peppercorn Pan Sauce instead for a milder version. - For kids, strain the cracked pepper out of the sauce. - Sous vide the steaks, then crust and sear them, and skip the oven. EQUIPMENT Rimmed baking sheet, wire rack, large stainless or cast iron skillet, instant-read thermometer, pepper mill or mortar and pestle (optional). SERVE WITH French fries, mashed potatoes, roasted baby potatoes, sautéed mushrooms. The site's nutrition per serving: 769 kcal, 48 g protein, 59 g fat, 9 g carbs.

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