Classic Steak Au Poivre Recipe – Rich & Creamy
This recipe will teach you how to prepare restaurant-caliber steak au poivre at home. Smooth peppercorn sauce, succulent steak, expert advice from Sharp Blades!
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Ingredients
- 2 thick-cut ribeye or filet mignon steaks (1.5 inches thick)
- 2 tbsp whole black peppercorns (coarsely crushed)
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1/2 cup beef stock
- 1 small shallot (finely minced)
- 1 tsp Dijon mustard (optional)
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