Steak au poivre, or peppered steak, is a luxury mid-weak meal you can whip up in 15 minutes! Don’t save it for only weekends!
How much do you think this steak au poivre with a side would be at a decent restaurant?
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Easily a minimum of $35, right? Multiply that times two, add tax and tip, and the bill is pushing $100 and that doesn’t include a beverage (or other members of the family)!
Making a restaurant type meal at home saves a lot of $.
I think many people don’t realize just how simple it is to make “restaurant-style meals” at home. When making steak au poivre, you can choose your own organic, grass fed steak for much less than half the price you’d pay at a steak restaurant (we all love to eat out once in a while, but many of us can’t do it often.) Of course you do realize for that $35, most places are not serving you quality, organic, grass-fed steaks.
Before I go any further, I want to explain that one of the main goals I have in writing this: to convince readers that eating well doesn’t have to entail endless hours in the kitchen. Or the fact that you don’t need to deplete your savings account when you go to the grocery store. In fact, if you are eating out, or ordering in, or buying pre-made meals, cooking at home will actually save you money (and your health).
Also, please note that my photos are grainy on this post because this is what I made for dinner after being at my daughter’s swim finals for hours earlier that day and into the early evening. I cooked this at 7:30 p.m., and there wasn’t much natural light at that time, therefore, the grainy photos!
My point is that if I can make this steak au poivreand take pictures in 20 minutes, it’ll take you even less time just to cook the steaks.
Another recipe you may enjoy, my pork schnitzel!
The photos you see on my siteis the food my family and I are eating. My food photos are real. They are not some shellac-sprayed, boot polished, painted, or photo-shopped dishthat looks fabulous, but is completely inedible.
By the way, I am nota steak person, in fact, I will not eat a thick steak, unless it’s prepared au poivre. So do I really need to talk about the fabulous brandy and cream sauce, combined with the flavor of the crushed pepper on the tender, seared steak?
I didn’t think so.
What Does au Poivre Mean?
This is French for made with pepper (black pepper). It would be the same as Italian dishes like spaghetti alla carbonara. “Made in the style of,” type of dishes.
Steak au Poivre(Peppered Steak)
adapted from a Bella Magazine recipe serves 2
FULL PRINTABLE RECIPE BELOW
NOTE: Although the steaks are encrusted with black peppercorns, because they are not finely ground, the dish is not very spicy. However, if making this for young children, you can omit the peppercorns and serve the plain steak with the sauce (all the alcohol is burned off).
Crush the peppercorns coarsely with a mortar and pestle.Another option is to place them in a plastic bag and crush with a heavy object, like a pan or rolling pin.
Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks into the peppercorns to coat well on each side. Use all the pepper. I love these trays for jobs like this.
Cook the Steaks
Heat the oil and butter over medium heat. Then, increase the heat to high, add the steaks and sear for two minutes on one side.
Turn the steaks over and continue to sear the other side for two minutes. Next, reduce the heat to medium, season with salt, and continue to cook the steaks for the following:
1 or 2 more minutes, each side, for RARE
3 more minutes, each side, for MEDIUM
5 to 6 more minutes, each side for WELL-DONE
Season the other side with salt, and when cooked to your preference, remove steaks from pan. Place on plate and loosely cover with aluminum foil to keep warm. You can also keep them in a warm oven.
Make the Pepper Sauce for the Steak au Poivre
Meanwhile, pour the measured brandy into the pan, and warm slightly. TURN OFF gas or electric burner, remove the pan from the heat. Now,carefully light the brandy with a match(preferably a long one-and keep a tight fitting lid nearby, just for insurance).
Once the flames have dissipated, return the pan to the burner over low heat.
Add the cream, stirring well to clean all the flavorful bits from the bottom and sides of the pan.
Serve the Steak au Poivre
Place the steaks on plates and serve the brandy/cream sauce over the top. Along with a simple side salad, and/or fries, and you have a perfect meal.
*Tip: you can crush the peppercorns ahead of time, so this meal takes even less time to prepare.
If you have someone who doesn’t like pepper, you can serve this authentic Béarnaise sauce with their steak.
Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes
Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Recipe based on a Bella magazine recipe I had cut out many years ago. Steak with a brandy, peppercorn, cream sauce.
Ingredients
- 2 ribeye steaks, (mine were about 8 oz) (preferably organic, grass fed beef) in UK use Scotch fillet
- 2 Tbsp. whole black peppercorns*
- 1 Tbsp butter
- 1 Tbsp olive oil
- Kosher salt
- 2 Tbsp brandy
- 1/3 cup (3 oz) heavy cream (you can substitute half and half for less fat)
- parsley, to garnish, if desired
Instructions
- Crush the peppercorns coarsely with a mortar and pestle.Another option is to place them in a plastic bag and crush with a heavy object, like a pan or rolling pin.
- Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks into the peppercorns to coat well on each side. Use all the pepper.
- Heat the oil and butter over medium heat. Then, increase the heat to high, add the steaks and sear for two minutes on one side.
- Turn the steaks over and continue to sear the other side for two minutes. Next, reduce the heat to medium, season with salt, and continue to cook the steaks for the following:
1 or 2 more minutes, each side, for RARE
3 more minutes, each side, for MEDIUM
5 to 6 more minutes, each side for WELL-DONE
- Season the other side with salt, and when cooked to your preference, remove steaks from pan. Place on plate and loosely cover with aluminum foil to keep warm. You can also keep them in a warm oven.
- Meanwhile, pour the measured brandy into the pan, and warm slightly. TURN OFF gas or electric burner, remove the pan from the heat. Now,carefully light the brandy with a match(preferably a long one-and keep a tight fitting lid nearby, just for insurance).
- Once the flames have dissipated, return the pan to the burner over low heat.
- Add the cream, stirring well to clean all the flavorful bits from the bottom and sides of the pan.
- Place the steaks on plates and serve the brandy/cream sauce over the top. Along with a simple side salad, and/or vegetable or baked potato and you have a perfect meal.
Notes
*Although the steaks are encrusted with black peppercorns, because they are not finely ground, the dish is not very spicy. However, if making this for young children, you can omit the peppercorns and serve the plain steak with the sauce (all the alcohol is burned off).
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 516Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 120mgSodium: 281mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 33g
Nutrition information is only estimated.
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