Steak Au Poivre

I don’t usually make steak for dinner on a random weeknight, but the other day I accidentally defrosted two extra new york strips, so I decided to whip them up tonight with a simple and classic peppercorn sauce (which is also known as Steak Au Poivre). I have never tried this dish before, but it looked and sounded so simple, delicious, and elegant that I knew I would love it! I decided to use multi-coloured peppercorns to make it extra pretty, and I also served it with some garlic and parmesan mashed potatoes. This would be such a great meal for a sunday dinner, a dinner party, or even a special occasion… but it actually made for a pretty awesome weeknight dinner too!

Recipe, originally from
4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)
2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil
3 Tbsp black peppercorns, cracked
1/4 cup finely chopped shallots or onions
1/4 cup cognac or other brandy
1 cup beef broth or stock (for gluten-free version use gluten-free stock)
1/4 cup heavy cream
1/4 cup finely chopped parsley


Season the steaks generously with salt on both sides and let them come to room temperature, about 30 minutes. Heat the oil in a large sauté pan or dutch oven over high heat. When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes.

Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two.

Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.

To Make the sauce. Add the shallots and sauté for 2 minutes. Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the brandy is almost cooked away, add the beef stock and turn the heat to high.  Boil the sauce down until there’s a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

Pour in the heavy cream and resume boiling. Boil down until you can make another telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed. Serve on top of the steaks
Serve with garlic mashed potatoes My husband was probably wondering/ “worrying!” if it was a special occasion or something… but since I brought myself a new set of awesome pots and pans today, I guess I did have a good excuse to cook this after all!

Enjoy this recipe guys! And have an awesome July 4th tomorrow! As an English girl living in America, I always want to hide out on ‘Independence from England’ day, (just to avoid the same jokes I get year after year) but all the fireworks, food, friends, family and fun kind of make that hard!

<3 Sarah