Peppercorn steaks, also known as steak au poivre, are a classic and elegant dish featuring tender steaks encrusted with cracked peppercorns, then seared to perfection. The peppercorns add a bold, slightly spicy kick that complements the rich, juicy flavor of the steak. Finished with a creamy pan sauce made from cognac and heavy cream, this dish is the epitome of indulgence. Ideal for a special dinner or a date night at home, peppercorn steaks are simple to make yet taste like a gourmet restaurant meal.
Ingredients:
- 4 (6-8 oz) beef tenderloin or filet mignon steaks
- 2 tablespoons whole black peppercorns, coarsely cracked
- Salt, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Prepare the steaks: Pat the steaks dry with paper towels and season both sides generously with salt. Press the cracked peppercorns onto both sides of the steaks, creating a peppery crust. Let the steaks sit at room temperature for about 15 minutes.
- Sear the steaks: Heat the butter and olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the steaks and cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Remove the steaks from the pan and let them rest on a plate while you make the sauce.
- Make the sauce: Carefully add the cognac to the same skillet (be cautious as it may flame up briefly). Stir to deglaze the pan, scraping up any browned bits from the bottom. Let the cognac reduce for about 1-2 minutes. Stir in the heavy cream and cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Serve: Pour the creamy sauce over the rested steaks and garnish with fresh parsley if desired. Serve immediately.
Enjoy your delicious peppercorn steaks with your favorite side dishes like roasted vegetables or mashed potatoes!
