Steak au Poirve is my family’s all time favorite steak recipe. It is easy to prepare,delicious and goes well with mashed potatoes, white rice or mixed vegetables. Keep a fire extinguisher handy though, because you will be igniting the brandy in the pan. I’ve never needed it, but it’s better to be prepared.
This recipe touches on the basics of French cooking since you will be creating a pan sauce. After the steaks have cooked, turn off the heat. You are left with these wonderful “bits” called fond. Pour off the excess fat and add the brandy and ignite. This will deglaze the pan while the brandy burns off. When the flames have subsided, add the cream and whisk to a nappe consistency. The sauce is incredible and the cream cuts the bite of the pepper for a nice contrast. Bon Appetit!
For this dish we have custom cut our own sirloin, strip steaks, tender loins and we have even used venison fillet. All have been excellent.
We use a coffee grinder that is dedicated to spice grinding to prepare the pepper corns for this dish. The fresher, the better!
Steak au Poivre Recipe
Steak coated in fresh ground peppercorns, with a cream sauce accented with VSOP cognac. The creamy sauce tempers the intense flavor of the cracked black peppercorns. I like to use tellicherry black pepper in a spice mill for a really fresh flavor.
- In a spice mill grind the 3 tablespoons of Tellicherry peppercorns.
- Remove the steaks from the fridge and bring them to room temperature.
- In a round pie tin spread the ground peppercorns. Coat both sides of the steak and set aside.
- In a medium skillet put the olive oil and the butter on medium heat until it begins to smoke. Quickly cook each steak for about 5 minutes on each side. Set aside on a plate and cover them. Turn off the heat.
- Add VSOP to the pan and ignite the alcohol with a long match stick. (BE CAREFUL: Keep a pan lid close by or fire extinguisher, just in case!)
- When the flame dies down turn the heat on again to medium.
- Add the cream and slowly whisk until it begins to boil.
- The sauce will be ready when it reaches nappe consistency. What this means is that you need to put a spoon into the cream mixture and turn it over. Run your finger from the tip of the spoon to its widest part. It you achieve a clean line in the middle, then your sauce is ready.
- Now, add the steaks back into the pan and coat them with the sauce.