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Steak Au Poivre (Peppercorn Steak)

While everyone is at home under "Stay at Home" orders - it has been incredible to see how creative people are really getting in the kitchen - especially those that were not inclined to cook before! I thought - in spirit - I better bring back this Steak Au Poivre recipe that I discovered back in 2009. It is such an easy dish to make, I cooked this well before I knew a lot of essentials about cooking, and it's the perfect way to bring that fancy steakhouse to your own home.

The first step is to generously sprinkle crushed peppercorn on both sides of your steak - in this recipe, I chose to use the Blade Steak (boneless) because it's not too thick and cooks well and because of it's tenderness.

Take butter and olive oil and place in a stainless steak skillet, and start to sear on both sides - about 6 minutes each for a medium-well steak.

Once the steak has cooked through, you have to remove it from the pan and deglaze it by carefully pouring the brandy in and scraping any bits off the bottom. Take a match and carefully light it on fire to speed up the process of killing the alcohol off and deglazing. Add the cream and ta-da! Your sauce is done.

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