Steak au Poivre
A pan-seared steak coated in a crushed peppercorn crust, finished with a rich cognac cream sauce and a squeeze of lemon.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
medium
Cuisine
French
gluten-free
Ingredients
4thick-cut beef fillet or ribeye steaks
3 tbspblack peppercorns, coarsely crushed
2 tbspvegetable oil
50gbutter
3 tbspcognac or brandy
150mldouble cream
saltto taste
Instructions
1
Press crushed peppercorns firmly onto both sides of steaks.
2
Sear in oil over very high heat 2–3 minutes per side. Remove and rest.
3
Deglaze pan with cognac — flambé or let alcohol burn off.
4
Add butter and cream. Stir up browned bits.
5
Simmer until sauce coats a spoon.
6
Pour over steaks and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
332
Protein
1.4g
Fat
35.1g
Carbs
4.6g
Fiber
1.4g
Sodium
13mg
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