Classic Steak Au Poivre
You’ll want to open some windows for this one, or fully engage your exhaust fan – but it’s SO worth it. This peppery steak and garlicky, cognac-laced cream sauce is the stuff my dinnertime dreams are made of. It’s very quick and simple to make, just note that steaks are at their best when they’re cooked from room temp (not cold). The mustard and Worcestershire aren’t classic in this dish, but they’re delicious to me so in they go …
- Yield: Serves 4
Ingredients
- 4 steaks (filet mignon is classic, top sirloins are also great)
- Salt and lots of freshly cracked black pepper
- 2 teaspoons Worcestershire sauce (not traditional, but delicious)
- 2 teaspoons Dijon mustard
- 1.5 cups beef stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, minced
- 4 garlic cloves, 2 smashed and 2 sliced
- 1/3 cup Cognac, brandy, or bourbon (see note)
- 1/3 to 1/2 cup heavy cream or half and half
- Chopped chives, for garnish
Instructions
- One hour before cooking, pat the steaks very dry with a paper towel and season generously with salt and lots of black pepper (“au poivre” does mean “with pepper,” after all). Let the steaks come up to room temp on the counter for about an hour.
- Combine the Worcestershire sauce, Dijon, and stock.
- Add the olive oil and butter to a large, heavy-bottomed pan set over medium-high heat. When then butter has melted, add the smashed garlic cloves and the steaks. Cook for about 3 minutes per side (depending on how thick yours are), or until they’re cooked to your liking. During the last minute of cooking, tilt the pan and spoon/baste the garlicky butter and oil mixture over the steaks. Transfer them to a plate for now.
- Reduce the heat to medium. Add the shallots and sliced garlic and cook for about 30 seconds. Deglaze with the cognac (or whatever you’re opting to use here), and cook for about a minute. Add the stock/mustard mixture, along with the cream and allow the sauce to simmer for a few minutes to thicken slightly. Taste and season as needed.
-
When the steaks have rested for at least 8 to 10 minutes, slice them and serve them with the sauce spooned all over top. Garnish with chives and enjoy.
Notes
The cognac is the hallmark of this classically French dish, but you certainly don’t need it to create something delicious here. If you don’t have any, or don’t care to purchase it – feel free to just sub extra beef stock and you’ll be good to go.
Find it online: https://mykitchenlittle.com/2023/10/05/classic-steak-au-poivre/