Foryoueats: Classic Steak Au Poivre Recipe
This Classic Steak Au Poivre recipe features boneless medallion steaks covered in a savory black peppercorn sauce. A splash of brandy and heavy cream add depth and richness, making this a timeless...
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Ingredients
- 4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
- Kosher salt
- 1 ounce (30g) whole black peppercorns, plus more as needed, divided
- 3 tablespoons (45ml) vegetable oil
- 1 tablespoon (15g) unsalted butter
- 2 thyme sprigs
- 1 medium clove garlic
- 1/2 large shallot (about 1 1/2 ounces; 40g), minced
- 2 tablespoons (30ml) brandy or cognac
- 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
- 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
- 1 teaspoon (5ml) Dijon mustard
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