Best French Pepper Steak Steak Au Poivre Recipes

French Pepper Steak (Steak Au Poivre) image

Provided by threeovens

Categories Steak

Time 20m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 8

4 teaspoons black pepper, coarsely ground
3 lbs rib eye steaks, cut into 6 equal portions, about 1 1/2 inch thick
3 tablespoons butter
2 tablespoons olive oil
salt
1/2 cup brandy
1/4 cup heavy cream
fresh parsley, for garnish

Steps:

Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
Remove steak to serving platter and keep warm. Season lightly with salt to taste.
Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.

Nutrition Facts : Calories 804.6, Fat 64, SaturatedFat 27, Cholesterol 183.1, Sodium 172.6, Carbohydrate 1.2, Fiber 0.4, Protein 40.1

French Pepper Steak (Steak Au Poivre) Recipe by Tasty image

Provided by Jordan Kenna

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

14 oz new york strip steak, or other steak of good quality
2 teaspoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 cup cream
⅓ cup brandy or cognac
1 tablespoon dijon mustard

Steps:

Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
Enjoy!

Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams