Name: Beef au Poivre: A Pepper-Crusted Steak Worth Mastering
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 filet mignon steaks (6–8 oz each); 2 tbsp mixed peppercorns, cracked; 1 tsp kosher salt; 1 tbsp olive oil; 2 tbsp butter, divided; 1 small shallot, minced; ¼ cup brandy; ½ cup heavy cream; ½ cup beef stock; 1 tsp Dijon mustard; 1 tbsp parsley, chopped

Every steak lover needs this classic French dish in their repertoire. Tender filet mignon coated in cracked peppercorns, seared to perfection, and draped in a creamy brandy sauce—it’s fancy enough for date night but simple enough for any Tuesday.

Why This Recipe Works

Pepper Crust Magic: Coarse cracked peppercorns create a bold, aromatic crust that doesn’t overpower the beef.
Pan Sauce Perfection: Deglazing with brandy and adding cream transforms pan drippings into a luxurious sauce.
Temperature Control: Resting the steak ensures juicy, medium-rare results every time.
Quick & Impressive: Ready in 30 minutes but tastes like a Michelin-starred meal.
Adaptable Heat: Adjust the pepper amount for milder or spicier preferences.

Ingredients

2 filet mignon steaks (6–8 oz each, 1.5 inches thick)
2 tbsp mixed peppercorns (black, green, and pink), coarsely cracked
1 tsp kosher salt
1 tbsp olive oil
2 tbsp unsalted butter, divided
1 small shallot, minced
¼ cup brandy (or cognac)
½ cup heavy cream
½ cup beef stock
1 tsp Dijon mustard
1 tbsp fresh parsley, chopped (for garnish)

Equipment Needed

Heavy skillet (cast iron or stainless steel)
Meat thermometer
Mallet or rolling pin (for cracking peppercorns)
Tongs
Measuring spoons/cups

Instructions

Step 1: Crack the Peppercorns & Season the Steaks

Place peppercorns in a zip-top bag and crush with a mallet or rolling pin until coarsely cracked (not powdered). Pat steaks dry with paper towels, then press the pepper onto both sides, followed by salt. Tip: For extra adherence, lightly brush steaks with oil before pressing in pepper.

Step 2: Sear the Steaks

Heat olive oil and 1 tbsp butter in a skillet over medium-high heat until shimmering. Add steaks and cook undisturbed for 4 minutes per side for medium-rare (125°F internal temp). Transfer to a plate, tent with foil, and rest for 10 minutes. Tip: Don’t move the steaks while searing—this ensures a crispy crust.

Step 3: Sauté the Shallots

Reduce heat to medium and melt remaining 1 tbsp butter in the same skillet. Add shallots and cook for 2 minutes until softened, scraping up any browned bits.

Step 4: Deglaze with Brandy

Off the heat, add brandy (it may flame up—stand back!). Return to heat and simmer for 1 minute to cook off the alcohol. Stir in beef stock, cream, and Dijon mustard. Simmer for 3–5 minutes until slightly thickened. Tip: Sauce too thin? Simmer longer; too thick? Add a splash of stock.

Step 5: Finish & Serve

Return steaks to the skillet, spooning sauce over them to warm through for 1 minute. Garnish with parsley and serve immediately, with extra sauce on the side.

Tips and Tricks

Pepper Prep: For even cracking, use a spice grinder or pulse peppercorns in a coffee grinder (2–3 pulses max).
Steak Swap: Filet mignon is classic, but ribeye or strip steak work too—just adjust cook time for thickness.
No Flames? If brandy doesn’t ignite, tilt the pan slightly toward the flame or use a long lighter.
Make Ahead: Crack pepper and measure ingredients ahead. Sear steaks last-minute for best texture.
Sauce Boost: Add a splash of Worcestershire sauce or a pinch of thyme for extra depth.
Resting Is Key: Skipping the rest time? Say goodbye to juicy steak—those 10 minutes let juices redistribute.

Recipe Variations

Mushroom Au Poivre: Sauté 1 cup sliced mushrooms with the shallots for an earthy twist.
Creamless Version: Replace heavy cream with ¼ cup crème fraîche or Greek yogurt.
Bourbon Substitute: Swap brandy for bourbon and add a dash of maple syrup for sweetness.
Pork or Chicken: Use pork chops or chicken breasts (cook to 145°F or 165°F, respectively).
Vegan Hack: Use portobello steaks and coconut cream, deglazing with vegetable stock + whiskey.

Frequently Asked Questions

Q: Can I use pre-ground pepper?
A: Avoid it—pre-ground pepper lacks flavor and burns easily. Freshly cracked is essential for the right texture and taste.

Q: My sauce broke! How do I fix it?
A: Remove from heat, whisk in 1 tbsp cold butter, or blend with an immersion blender to re-emulsify.

Q: What if I don’t have brandy?
A: Substitute whiskey, bourbon, or even red wine (simmer longer to reduce acidity). Non-alcoholic? Use apple juice + 1 tsp vinegar.

Q: How do I get a stronger pepper flavor?
A: Double the peppercorns or add ½ tsp ground pepper to the sauce.

Summary

Beef au poivre is a showstopper: crackly pepper crust, velvety sauce, and tender steak. Perfect for impressing guests—or treating yourself.