Steak au Poivre is a French classic built around contrast and control. A well-prepared version delivers a juicy, medium-rare steak coated in crushed black peppercorns, finished with a smooth pan sauce enriched with cream and a splash of brandy.

Despite its bold appearance, the dish is about restraint. The pepper should provide warmth and aroma rather than sharp heat. The sauce should feel silky, not thick or heavy. Precision in heat and timing separates an average steak from a refined one.

This recipe works best when attention is given to preparation and temperature.

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Ingredients (Serves 2)

• 2 beef steaks (ribeye or filet, about 2–3 cm thick)

• 2 tablespoons whole black peppercorns

• Salt, to taste

• 1 tablespoon neutral oil

• 1 tablespoon butter

• 60 ml brandy or cognac

• 120 ml heavy cream

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Pepper

Coarsely crush the peppercorns using a mortar and pestle or the back of a pan.

Important:
They should be cracked, not powdered.

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2. Season and Coat

Pat the steaks dry and season lightly with salt.
Press the crushed pepper evenly onto both sides.

Let rest at room temperature for 15–20 minutes.

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3. Sear Properly

Heat oil in a heavy skillet over medium-high heat.

Sear steaks for 3–4 minutes per side for medium-rare (adjust for thickness).

Add butter during the last minute and baste lightly.

Remove and let rest.

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4. Build the Sauce

Lower heat to medium.
Carefully add brandy to the pan and let it reduce for 1–2 minutes.

Add cream and simmer gently until slightly thickened.

Key point:
Keep the heat moderate — boiling separates the sauce.

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5. Finish and Serve

Return the steak briefly to the pan or spoon sauce over when plating.

Let rest another 2–3 minutes before serving.

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Professional Tips for Best Results

• Use steaks at room temperature

• Do not grind pepper too fine

• Let meat rest properly after searing
  
  

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Common Mistakes to Avoid

• Overcooking the steak

• Burning the pepper

• Boiling the sauce aggressively

• Skipping resting time

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Serving Suggestions

Serve with mashed potatoes, green beans, or simple fries.
Pairs beautifully with a dry red wine.