18 Delicious Steak Au Poivre Recipes Gourmet

Steak au poivre, with its rich, peppery crust and succulent interior, is a timeless dish that turns any meal into a gourmet experience. Whether you’re planning a romantic dinner or simply indulging in some comfort food, our roundup of 18 delicious recipes offers something for every home cook. From classic takes to innovative twists, these dishes promise to elevate your cooking game. Ready to find your next favorite? Let’s dive in!

Classic Steak Au Poivre with Brandy Cream Sauce

Remember the first time I tried Steak Au Poivre at a quaint little bistro in New York? The peppery crust paired with that luxurious brandy cream sauce was nothing short of a revelation. Today, I’m sharing my take on this classic, a recipe that’s become a staple in my kitchen for those special occasions that call for something extraordinary.

Ingredients

• For the steak:
  • 2 (1.5-inch thick) ribeye steaks
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
• For the sauce:
  • 1 tablespoon unsalted butter
  • 1 shallot, finely minced
  • 1/2 cup brandy
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • Salt to taste

Instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Press the crushed peppercorns onto both sides of the steaks, then season with salt.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Resist the urge to move the steaks around; letting them sear undisturbed ensures a perfect crust.
5. Transfer the steaks to a plate and tent with foil to rest.
6. In the same skillet, melt butter over medium heat. Add shallot and cook until softened, about 2 minutes.
7. Carefully pour in the brandy (it may flame up) and simmer until reduced by half, about 2 minutes. Tip: Use a long lighter to safely ignite the brandy for a more intense flavor, if desired.
8. Stir in heavy cream and Dijon mustard, then simmer until the sauce thickens slightly, about 3 minutes. Season with salt to taste.
9. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute.

You’ll love how the bold pepper crust gives way to the tender, juicy steak beneath, all enveloped in a creamy, slightly sweet brandy sauce. Try serving it over a bed of garlic mashed potatoes for a truly indulgent meal.

Steak Au Poivre with Green Peppercorns

Every now and then, I crave something indulgent yet straightforward to make, and that’s when Steak Au Poivre with Green Peppercorns comes to mind. It’s a dish that feels fancy but is surprisingly simple to whip up, especially when you’re in the mood to treat yourself to a luxurious dinner at home.

Ingredients

• For the steak:
  • 2 (8-ounce) filet mignon steaks, about 1 1/2 inches thick
  • 1 tbsp kosher salt
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup brandy
  • 1 cup heavy cream
  • 2 tbsp green peppercorns in brine, drained
  • 1/2 tsp kosher salt

Instructions

1. Preheat your oven to 400°F (204°C). This ensures it’s ready for finishing the steaks.
2. Season both sides of the steaks with 1 tbsp kosher salt and press 2 tbsp coarsely ground black pepper onto both sides. The pepper crust is key to the dish’s signature flavor.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully add the steaks and sear for 3 minutes per side for a medium-rare finish. Tip: Don’t move the steaks while searing to get a perfect crust.
4. Transfer the skillet to the preheated oven and cook for 5 minutes. This step ensures even cooking without over-searing the exterior.
5. Remove the steaks from the skillet and let them rest on a plate. Cover loosely with foil to keep warm.
6. In the same skillet, melt 1 tbsp unsalted butter over medium heat. Add 1 finely chopped shallot and cook until soft, about 2 minutes.
7. Pour in 1/2 cup brandy, carefully igniting it to flambé (optional) and cook until the flames subside. Tip: Stand back when igniting to avoid any accidents.
8. Stir in 1 cup heavy cream, 2 tbsp green peppercorns, and 1/2 tsp kosher salt. Simmer the sauce until thickened, about 5 minutes. Tip: Stir occasionally to prevent the sauce from sticking.
9. Plate the steaks and spoon the sauce over the top. Serve immediately.

Creating this dish brings out the perfect balance of tender, juicy steak with a creamy, peppery sauce that’s bold yet not overpowering. For an extra touch of elegance, serve it with a side of roasted asparagus or a crisp salad to cut through the richness.

Creamy Steak Au Poivre with Mushrooms

Dinner parties are my favorite way to unwind, and nothing impresses quite like a perfectly cooked steak. Last weekend, I decided to elevate my usual steak night with a creamy twist—adding mushrooms for that earthy depth we all love. Here’s how you can recreate this indulgent dish at home.

Ingredients

• For the steak: 2 ribeye steaks (1 inch thick), 1 tbsp black peppercorns (coarsely crushed), 1 tsp salt, 2 tbsp olive oil
• For the sauce: 1 cup heavy cream, 1/2 cup beef broth, 1 tbsp Dijon mustard, 1 cup sliced mushrooms, 2 tbsp unsalted butter

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear. Season both sides with salt and press the crushed peppercorns onto each side.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook for 4 minutes per side for medium-rare, or until your desired doneness. Remove steaks and let them rest on a plate.
3. In the same skillet, melt butter over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to get them perfectly browned.
4. Pour in beef broth to deglaze the pan, scraping up any browned bits. Stir in Dijon mustard and heavy cream, then simmer for 5 minutes until the sauce thickens slightly.
5. Return the steaks to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to warm through.
6. Tip: Let the steaks rest for a few minutes before serving to allow the juices to redistribute. For an extra touch, garnish with fresh thyme.

How the creamy sauce clings to each slice of steak is nothing short of magical, with the mushrooms adding a lovely texture contrast. Serve this over a bed of mashed potatoes or with a crisp green salad to round out the meal.

Steak Au Poivre with Cognac Sauce

Yesterday, I found myself craving something decadently rich and utterly comforting, and that’s when Steak Au Poivre with Cognac Sauce came to mind. It’s a dish that feels like a special occasion but is surprisingly simple to whip up on a weeknight.

Ingredients

• For the steak:
  • 2 (1-inch thick) ribeye steaks
  • 2 tbsp whole peppercorns, coarsely crushed
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup cognac
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 shallot, finely minced

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Press the crushed peppercorns and salt onto both sides of the steaks, coating them evenly.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks to the skillet and cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving the steaks too much to get a perfect crust.
5. Transfer the steaks to a plate and tent with foil to rest.
6. In the same skillet, reduce the heat to medium and add the minced shallot, cooking until softened, about 2 minutes.
7. Carefully add the cognac to the skillet and let it simmer for 1 minute to cook off the alcohol. Tip: Stand back when adding cognac to prevent flare-ups.
8. Stir in the heavy cream and butter, simmering until the sauce thickens slightly, about 3 minutes. Tip: For a smoother sauce, strain out the shallots before serving.
9. Return the steaks to the skillet, spooning the sauce over them to warm through for about 1 minute.

Zesty and bold, the peppery crust of the steak pairs beautifully with the velvety cognac sauce. Serve it over a bed of creamy mashed potatoes or with a side of roasted asparagus for a complete meal that’s sure to impress.

Pan-Seared Steak Au Poivre with Red Wine Reduction

Goodness, there’s nothing quite like the sizzle of a steak hitting a hot pan to make your kitchen feel like a five-star restaurant. I remember the first time I tried making Steak Au Poivre at home; it was a game-changer, and now it’s my go-to for impressing dinner guests or treating myself on a lazy Sunday.

Ingredients

• For the steak:
  • 2 (1-inch thick) ribeye steaks
  • 1 tbsp kosher salt
  • 2 tbsp freshly cracked black pepper
  • 1 tbsp olive oil
• For the red wine reduction:
  • 1 cup dry red wine
  • 1/2 cup beef broth
  • 1 shallot, finely minced
  • 2 tbsp unsalted butter

Instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Pat the steaks dry with paper towels to ensure a good sear, then season both sides with kosher salt and press the cracked black pepper onto both sides.
3. Heat olive oil in a heavy skillet over medium-high heat until it’s shimmering but not smoking, about 2 minutes.
4. Place the steaks in the skillet and sear without moving them for 4 minutes to develop a crust, then flip and sear the other side for another 4 minutes for medium-rare (125°F internal temperature).
5. Transfer the steaks to a plate and tent loosely with foil to rest while you make the sauce.
6. In the same skillet, reduce the heat to medium and add the minced shallot, cooking until softened, about 2 minutes.
7. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan, and simmer until the liquid is reduced by half, about 5 minutes.
8. Remove the skillet from the heat and whisk in the butter until the sauce is glossy and slightly thickened.
9. Slice the steaks against the grain and serve drizzled with the red wine reduction.

Creamy, peppery, and rich with the depth of red wine, this steak is a masterpiece of contrasts. Try serving it over a bed of creamy mashed potatoes to soak up every last drop of that luxurious sauce.

Steak Au Poivre with Blue Cheese Butter

Last weekend, I found myself craving something rich and indulgent, a dish that would feel like a special occasion even on a quiet night at home. That’s when I decided to whip up my favorite Steak Au Poivre with Blue Cheese Butter, a recipe that never fails to impress with its bold flavors and luxurious texture.

Ingredients

• For the steak:
  • 2 (8-ounce) beef tenderloin steaks, 1 inch thick
  • 1 tablespoon kosher salt
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 1 tablespoon olive oil
• For the blue cheese butter:
  • 4 tablespoons unsalted butter, softened
  • 2 ounces blue cheese, crumbled
  • 1 teaspoon fresh thyme leaves
• For the sauce:
  • 1/4 cup brandy
  • 1/2 cup heavy cream

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steaks.
2. Season both sides of the steaks with kosher salt, then press the crushed peppercorns onto both sides to form a crust.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks to the skillet and sear for 3 minutes on each side for a medium-rare finish. Tip: Don’t move the steaks while searing to get a perfect crust.
5. Transfer the skillet to the preheated oven and cook for an additional 5 minutes. Tip: Use an instant-read thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.
6. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil, for 5 minutes.
7. While the steaks rest, return the skillet to medium heat and carefully add the brandy, scraping up any browned bits. Tip: Stand back as the brandy may flame up.
8. Stir in the heavy cream and simmer for 2 minutes until the sauce slightly thickens.
9. In a small bowl, mix the softened butter, blue cheese, and thyme until well combined.
10. Top each steak with a dollop of blue cheese butter and drizzle with the brandy sauce.

Delightfully rich and creamy, the blue cheese butter melts beautifully over the hot steak, creating a sauce that’s both tangy and smooth. Serve this dish with a side of roasted vegetables or a crisp salad to cut through the richness, making every bite a perfect balance of flavors.

Grilled Steak Au Poivre with Herb Butter

How many times have you craved a steak that’s not just juicy but packed with flavors that dance on your palate? I remember the first time I tried making Grilled Steak Au Poivre with Herb Butter at home; it was a game-changer. The combination of peppery crust and creamy herb butter turned an ordinary dinner into a celebration.

Ingredients

• For the steak:
  • 2 (1-inch thick) ribeye steaks
  • 2 tbsp coarsely ground black pepper
  • 1 tsp salt
  • 1 tbsp olive oil
• For the herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1 garlic clove, minced

Instructions

1. Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F. This ensures a perfect sear on the steaks.
2. While the grill heats, pat the steaks dry with paper towels. This step is crucial for achieving a good crust.
3. Rub each steak with olive oil, then season both sides with salt and press the coarsely ground black pepper onto them. The pepper should adhere well to the oiled surface.
4. Place the steaks on the grill. Cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer for accuracy.
5. While the steaks cook, mix the softened butter with parsley, thyme, and minced garlic in a small bowl to create the herb butter.
6. Once the steaks are done, let them rest for 5 minutes off the grill. This allows the juices to redistribute.
7. Top each steak with a generous dollop of herb butter before serving. The residual heat will melt the butter, creating a luxurious sauce.

Key to this dish’s magic is the contrast between the spicy pepper crust and the cooling, aromatic herb butter. Serve it with a side of roasted vegetables or a crisp salad to cut through the richness. The herb butter not only adds flavor but also keeps the steak incredibly moist.

Steak Au Poivre with Mustard Cream Sauce

Perfectly seared steak with a peppery crust and a velvety mustard cream sauce is my go-to dish when I want to impress without the stress. I remember the first time I tried making Steak Au Poivre; I was so nervous about overcooking the steak, but the mustard cream sauce was a forgiving companion that made everything taste divine.

Ingredients

• For the steak:
  • 2 (8-ounce) beef tenderloin steaks, 1 inch thick
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
• For the sauce:
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon kosher salt

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Press the crushed peppercorns and salt onto both sides of the steaks.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Resist the urge to move the steaks; letting them sit ensures a perfect crust.
5. Transfer the steaks to a plate and tent with foil to rest.
6. In the same skillet, melt butter over medium heat and sauté shallots until soft, about 2 minutes.
7. Whisk in heavy cream, Dijon mustard, whole grain mustard, and salt. Bring to a simmer and cook until slightly thickened, about 3 minutes. Tip: If the sauce thickens too much, add a splash of water to reach desired consistency.
8. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute. Tip: This step melds the flavors beautifully.

Rich and creamy with a punch of pepper, this dish pairs wonderfully with crispy roasted potatoes or a simple green salad. The contrast between the tender steak and the bold sauce is nothing short of spectacular.

Slow-Cooked Steak Au Poivre with Onions

Last weekend, I found myself craving something rich and comforting, yet elegant enough to feel like a special occasion. That’s when I decided to dust off my slow cooker and whip up this Slow-Cooked Steak Au Poivre with Onions. It’s a dish that marries the deep, peppery flavors of a classic steak au poivre with the melt-in-your-mouth tenderness only slow cooking can achieve.

Ingredients

• For the steak: 2 lbs beef chuck roast, 1 tbsp olive oil, 1 tsp salt, 2 tsp freshly ground black pepper
• For the onions: 2 large yellow onions, sliced, 1 tbsp butter
• For the sauce: 1 cup beef broth, 1/2 cup heavy cream, 1 tbsp Dijon mustard

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the beef chuck roast with salt and freshly ground black pepper, then sear in the skillet for 3-4 minutes per side until a deep brown crust forms. Tip: Don’t move the steak around too much to ensure a good sear.
3. Transfer the seared steak to the slow cooker.
4. In the same skillet, melt the butter over medium heat and add the sliced onions. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Spread the onions over the steak in the slow cooker.
6. Pour the beef broth into the slow cooker, cover, and cook on low for 8 hours. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
7. After 8 hours, remove the steak and onions from the slow cooker and set aside.
8. Whisk the heavy cream and Dijon mustard into the cooking liquid in the slow cooker until smooth. Tip: For a thicker sauce, let it simmer uncovered for 10 minutes.
9. Slice the steak against the grain and serve topped with the onions and sauce.

Out of the slow cooker, the steak is incredibly tender, with the onions and sauce adding a creamy, peppery depth that’s utterly irresistible. Try serving it over a bed of mashed potatoes to soak up every last drop of that delicious sauce.

Steak Au Poivre with Garlic Mashed Potatoes

Just last week, I found myself craving something indulgent yet straightforward to whip up after a long day. That’s when I decided to revisit a classic that never fails to impress—Steak Au Poivre with Garlic Mashed Potatoes. It’s the perfect blend of bold flavors and comforting sides that feels like a hug on a plate.

Ingredients

• For the Steak:
  • 2 (8 oz) ribeye steaks, 1 inch thick
  • 2 tbsp whole peppercorns, coarsely crushed
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 1/4 cup brandy
  • 1/2 cup heavy cream
• For the Garlic Mashed Potatoes:
  • 2 large russet potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 1 tsp salt

Instructions

1. Preheat your oven to 200°F to keep the steaks warm after searing.
2. Season both sides of the steaks with kosher salt and press the crushed peppercorns onto both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steaks for 3 minutes per side for medium-rare, or until your desired doneness is achieved.
5. Transfer the steaks to the oven to keep warm. Tip: Letting them rest ensures juiciness.
6. In the same skillet, carefully add brandy off the heat to avoid flare-ups, then return to heat to reduce by half, about 2 minutes.
7. Stir in heavy cream and simmer until the sauce thickens slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon.
8. For the mashed potatoes, boil the cubed potatoes in salted water until fork-tender, about 15 minutes.
9. Drain the potatoes and return them to the pot. Add minced garlic, butter, milk, and salt. Mash until smooth. Tip: For extra creaminess, warm the milk before adding.
10. Plate the mashed potatoes, top with a steak, and drizzle with the brandy cream sauce.

Flavorful and rich, this dish pairs the boldness of peppercorn-crusted steak with the creamy, garlicky comfort of mashed potatoes. Serve it with a side of roasted vegetables to cut through the richness for a balanced meal.

Steak Au Poivre with Truffle Oil Drizzle

Nothing beats the classic elegance of a perfectly cooked steak, especially when it’s a Steak Au Poivre with a luxurious truffle oil drizzle. I remember the first time I tried this dish at a quaint bistro in New York; the bold pepper crust paired with the earthy truffle aroma was unforgettable. Now, I love recreating this dish at home, especially for special occasions.

Ingredients

• For the steak:
  • 2 (8 oz) filet mignon steaks, 1 inch thick
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp kosher salt
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp truffle oil

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks with salt and press the ground black pepper onto both sides.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks to the skillet and cook for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
5. Remove steaks from the skillet and let them rest on a plate, covered loosely with foil.
6. Pour brandy into the same skillet and cook over medium heat, scraping up any browned bits, until reduced by half, about 1 minute.
7. Stir in heavy cream and Dijon mustard, simmering until the sauce thickens slightly, about 3 minutes.
8. Remove from heat and stir in truffle oil.
9. Drizzle the sauce over the rested steaks before serving.

Unbelievably tender with a kick of pepper and the rich depth of truffle, this steak is a showstopper. Serve it with a side of creamy mashed potatoes to soak up every last drop of that divine sauce.

Steak Au Poivre with Roasted Vegetables

Waking up to the aroma of a perfectly seared steak is one of those simple pleasures that never gets old. Today, I’m sharing my go-to recipe for Steak Au Poivre with Roasted Vegetables, a dish that’s as impressive as it is delicious, perfect for those nights when you want to treat yourself.

Ingredients

• For the steak:
  • 2 (8 oz) ribeye steaks, 1 inch thick
  • 2 tbsp whole peppercorns, crushed
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
• For the roasted vegetables:
  • 2 cups mixed vegetables (carrots, Brussels sprouts, and potatoes), chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) for the roasted vegetables.
2. Season the steaks evenly with crushed peppercorns and kosher salt, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving the steaks too much to get a perfect crust.
5. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
6. In the same skillet, carefully add brandy (it may flame up) and scrape up any browned bits. Tip: This deglazing step adds incredible flavor to the sauce.
7. Stir in heavy cream and Dijon mustard, simmering for 2-3 minutes until slightly thickened.
8. While the sauce simmers, toss the chopped vegetables with olive oil, salt, and pepper, then spread on a baking sheet.
9. Roast the vegetables for 20-25 minutes, stirring halfway, until tender and slightly caramelized. Tip: For extra crispiness, place the baking sheet on the top oven rack.
10. Slice the rested steaks against the grain and serve with the sauce and roasted vegetables.

Here’s the magic of this dish: the creamy, peppery sauce complements the juicy steak beautifully, while the roasted vegetables add a sweet and earthy balance. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.

Steak Au Poivre with a Hint of Rosemary

Diving into the world of gourmet cooking at home can seem daunting, but trust me, this Steak Au Poivre with a Hint of Rosemary is a game-changer. It’s a dish that marries the boldness of pepper with the subtle elegance of rosemary, creating a symphony of flavors that’s surprisingly simple to achieve. I remember the first time I made it; the aroma alone was enough to convince me it was going to be a staple in my kitchen.

Ingredients

• For the steak: 2 (8 oz) ribeye steaks, 1 tbsp freshly ground black pepper, 1 tsp salt, 1 tbsp olive oil
• For the sauce: 1/4 cup brandy, 1 cup heavy cream, 1 tsp Dijon mustard, 1 tbsp fresh rosemary (finely chopped)

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks with salt and press the freshly ground black pepper onto both sides.
3. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steaks to the skillet and cook for 4 minutes on each side for medium-rare, or until your desired doneness.
5. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.
6. In the same skillet, carefully add the brandy (it may flame up, so stand back) and scrape up any browned bits.
7. Stir in the heavy cream, Dijon mustard, and rosemary, bringing the mixture to a simmer.
8. Cook the sauce for 3 minutes, or until it thickens slightly.
9. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute.

Absolutely divine, the steak emerges tender and juicy, with a crust that’s packed with flavor. The rosemary-infused sauce adds a creamy, aromatic touch that elevates the dish to restaurant-quality. Serve it over a bed of mashed potatoes or with a side of roasted vegetables for a complete meal that’s sure to impress.

Steak Au Poivre with Caramelized Shallots

Goodness, there’s something undeniably luxurious about a perfectly cooked steak, especially when it’s a Steak Au Poivre with Caramelized Shallots. I remember the first time I tried making this at home; the aroma of peppercorns toasting in the pan was so inviting, it felt like a special occasion right in my kitchen.

Ingredients

• For the steak: 2 (8-ounce) filet mignon steaks, 1 tbsp whole black peppercorns, 1 tsp kosher salt, 1 tbsp olive oil
• For the caramelized shallots: 2 large shallots (thinly sliced), 1 tbsp unsalted butter, 1 tsp sugar
• For the sauce: 1/4 cup brandy, 1/2 cup heavy cream, 1/2 cup beef stock

Instructions

1. Crush the black peppercorns coarsely using a mortar and pestle. Press the crushed peppercorns and salt onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest on a plate.
3. In the same skillet, melt butter over medium heat. Add shallots and sugar, cooking until shallots are soft and caramelized, about 5 minutes. Remove shallots and set aside.
4. Pour brandy into the skillet to deglaze, scraping up any browned bits. Simmer for 1 minute to reduce slightly.
5. Add heavy cream and beef stock to the skillet. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
6. Return the steaks and shallots to the skillet, spooning the sauce over them to warm through, about 1 minute.

Delight in the contrast of the crispy, peppery crust against the tender, juicy steak, all brought together by the rich, velvety sauce and sweet shallots. Serve it over a bed of creamy mashed potatoes to soak up every last drop of that delicious sauce.

Steak Au Poivre with a Balsamic Glaze

Last weekend, I found myself craving something rich and indulgent, a dish that would feel like a celebration on a plate. That’s when I decided to whip up my favorite Steak Au Poivre with a Balsamic Glaze, a recipe that never fails to impress with its perfect balance of spicy, sweet, and savory flavors.

Ingredients

• For the steak:
  • 2 (8 oz) filet mignon steaks, 1 inch thick
  • 2 tbsp whole peppercorns, coarsely crushed
  • 1 tbsp kosher salt
  • 1 tbsp olive oil
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steaks.
2. Press the coarsely crushed peppercorns and kosher salt onto both sides of each steak, ensuring an even coating.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steaks for 3 minutes on each side to develop a golden-brown crust.
5. Transfer the skillet to the preheated oven and bake for 5 minutes for medium-rare, or until desired doneness.
6. While the steaks are in the oven, combine balsamic vinegar and honey in a small saucepan over medium heat.
7. Simmer the mixture, stirring occasionally, until it reduces by half and becomes syrupy, about 5 minutes.
8. Remove the saucepan from heat and whisk in the butter until the glaze is smooth and glossy.
9. Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
10. Drizzle the balsamic glaze over the steaks just before serving.

You’ll love how the spicy crust of the steak contrasts with the sweet and tangy balsamic glaze. For an extra touch of elegance, serve it with a side of roasted asparagus or a creamy mashed potato.

Steak Au Poivre with Sweet Potato Fries

Remember those evenings when you crave something indulgent yet straightforward to whip up? That’s exactly how I felt last night, leading me to create this Steak Au Poivre with Sweet Potato Fries combo. It’s a dish that balances richness with a hint of sweetness, perfect for a cozy dinner at home.

Ingredients

• For the Steak:
  • 2 (8 oz) ribeye steaks, 1 inch thick
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 1/4 cup brandy
  • 1 cup heavy cream
• For the Sweet Potato Fries:
  • 2 large sweet potatoes, cut into 1/2 inch sticks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for the fries.
2. Toss the sweet potato sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp paprika until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Bake the sweet potato fries for 25 minutes, flipping halfway through, until they’re crispy and golden brown.
4. While the fries bake, season both sides of the steaks with 1 tbsp kosher salt and 2 tbsp coarsely ground black pepper, pressing the pepper into the meat.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook for 4 minutes per side for medium-rare, or until your desired doneness.
6. Remove the steaks from the skillet and let them rest on a plate. Pour 1/4 cup brandy into the skillet to deglaze, scraping up any browned bits, then stir in 1 cup heavy cream. Simmer for 2 minutes until the sauce thickens slightly.
7. Slice the steaks against the grain and serve with the sweet potato fries, drizzled with the brandy cream sauce.

Out of the oven, the sweet potato fries offer a crispy exterior with a soft, sweet center, perfectly complementing the peppery crust and tender, juicy steak. For an extra touch, garnish with fresh thyme or a sprinkle of flaky sea salt to elevate the flavors even further.

Steak Au Poivre with a Side of Asparagus

Having spent countless evenings perfecting the art of cooking steak, I’ve come to realize that Steak Au Poivre is not just a dish—it’s a celebration of flavors that brings a touch of elegance to any dinner table. Paired with crisp asparagus, it’s my go-to recipe for impressing guests or treating myself to a luxurious meal at home.

Ingredients

• For the steak:
  • 2 boneless ribeye steaks (1 inch thick)
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
• For the asparagus:
  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (204°C) to roast the asparagus later.
2. Season both sides of the steaks with kosher salt and press the coarsely ground black pepper onto them.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steaks to the skillet and cook for 4 minutes on each side for medium-rare, or until your desired doneness.
5. Remove the steaks from the skillet and let them rest on a plate covered with foil.
6. In the same skillet, carefully add brandy off the heat to avoid flames, then return to heat and simmer until reduced by half.
7. Stir in heavy cream and Dijon mustard, simmering for 3 minutes until the sauce thickens.
8. Toss asparagus with olive oil and salt, then roast in the preheated oven for 10 minutes until tender.
9. Serve the steaks with the sauce poured over and asparagus on the side.

The pepper crust gives the steak a bold kick, perfectly balanced by the creamy sauce, while the asparagus adds a fresh crunch. For an extra touch, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil to elevate the dish even further.

Steak Au Poivre with a Creamy Horseradish Sauce

After a long day, there’s nothing quite like treating yourself to a decadent meal that feels both luxurious and comforting. Steak Au Poivre with a Creamy Horseradish Sauce is my go-to for such occasions, combining the bold flavors of peppercorns with the smooth, tangy kick of horseradish. It’s a dish that never fails to impress, whether I’m cooking for myself or hosting a dinner party.

Ingredients

• For the steak:
  • 2 (8-ounce) filet mignon steaks, 1 1/2 inches thick
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
• For the sauce:
  • 1/2 cup heavy cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Coat both sides of each steak with the crushed peppercorns and salt, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steaks to the skillet and cook for 4 minutes on the first side without moving them to develop a crust.
5. Flip the steaks and add butter to the skillet. Cook for another 4 minutes, basting the steaks with the melted butter.
6. Transfer the steaks to a plate and let rest for 5 minutes. The internal temperature should reach 135°F for medium-rare.
7. While the steaks rest, reduce the heat to medium and pour the heavy cream into the skillet, scraping up any browned bits.
8. Whisk in the horseradish, Dijon mustard, and salt, cooking for 2 minutes until the sauce thickens slightly.
9. Serve the steaks with the creamy horseradish sauce drizzled over the top.

Now, the steak should be perfectly medium-rare with a crusty peppercorn exterior that gives way to a tender, juicy interior. The creamy horseradish sauce adds a delightful contrast, with its sharpness cutting through the richness of the meat. For an extra touch, try serving it with a side of roasted asparagus or a crisp green salad to round out the meal.

Conclusion

Just like that, we’ve sliced through 18 mouthwatering Steak Au Poivre recipes that promise to spice up your dining table! Whether you’re a seasoned chef or a curious newbie, there’s a dish here calling your name. Don’t forget to whip one up, share your favorite in the comments, and pin this roundup for your next gourmet adventure. Happy cooking!