RESET360 with Camille McLaughlin
Dinner

Steak au Poivre

Steaks pressed into cracked black peppercorns, seared hard, and served with a silky pan sauce of shallot, beef bone broth, Dijon, and cream.

Why you'll love Steak au Poivre

Steak au poivre is the French bistro classic: a thick steak crusted with coarsely cracked black pepper, seared until deeply browned, and served with a creamy pan sauce made in the same skillet. The pepper crust is fragrant and warm rather than harsh, because cracking whole peppercorns coarsely and searing them in fat mellows their bite.

The pan sauce is where the flavor lives. After the steaks come out, shallots soften in the browned bits and drippings, beef bone broth goes in and scrapes up the fond, and the sauce reduces until it is concentrated and savory. Then cream and Dijon go in and simmer briefly into a glossy, peppery sauce. Reducing the broth by half is what gives the sauce its depth, so give it the full time.

Serve it with the roasted radishes or a green salad, and a dinner at home tastes like a night out.

Quick overview: This Steak au Poivre takes 10 min of hands-on time and about 30 min in all and makes 4 servings, each 1 steak with sauce. You'll need a skillet and a mortar and pestle.

Jump to recipe

Steak au poivre with peppercorn cream pan sauce
Prep 10 minCook 20 minTotal 30 minServes 4Serving 1 steak with sauceYou'll need Skillet, Mortar and pestle

Ingredients

  • 4 top sirloin or strip steaks (about 6 oz each), 1 inch thick
  • 1 tbsp whole black peppercorns
  • 3/4 tsp fine sea salt
  • 1 tbsp avocado oil
  • 2 tbsp butter, divided
  • 2 shallots, finely chopped
  • 1 cup beef bone broth Label: beef bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1/2 cup heavy cream Label: cream, with no gums or carrageenan
  • 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 tbsp chopped parsley
  • Make it from scratch: Beef Bone Broth

Instructions

  1. Crack the pepper: Crack the peppercorns coarsely in a mortar and pestle, or put them in a bag and crush them with the bottom of a heavy pan. You want rough pieces, not powder.
  2. Season the steaks: Pat the steaks dry and season them with the salt. Press the cracked pepper firmly onto both sides so it sticks. Let them sit at room temperature for 15 minutes.
  3. Sear: Heat the avocado oil in a heavy skillet over medium-high heat until it shimmers. Add the steaks and cook for 3 to 4 minutes a side, adding 1 tablespoon of the butter after you turn them and spooning it over the tops, until they reach 130°F (54°C) for medium-rare. Move them to a plate to rest.
  4. Start the sauce: Lower the heat to medium. Pour off all but 1 tablespoon of fat, add the remaining tablespoon of butter and the shallots, and cook for 2 minutes, until soft.
  5. Reduce: Add the broth and scrape up the browned bits with a wooden spoon. Simmer for 5 to 6 minutes, until reduced by about half.
  6. Finish and serve: Stir in the cream and Dijon and simmer for 2 to 3 minutes, until the sauce coats a spoon. Add any juices from the resting steaks. Spoon the sauce over the steaks and scatter the parsley.

Storage and leftovers

Refrigerate leftover steak and sauce separately for up to 3 days.

Slice the steak and eat it cold, or warm it briefly in the reheated sauce over low heat. The sauce reheats gently in a small pan; add a splash of broth if it is too thick.

Variations

  • Green peppercorn: Add a tablespoon of drained green peppercorns in brine to the sauce with the cream.
  • Mushroom: Cook sliced mushrooms with the shallots for a richer sauce.
  • Filet: Use filet mignon, searing 4 to 5 minutes a side for a thicker cut.
  • Bison: Bison steaks work the same way; cook them a minute less, since bison is very low in fat.

Notes and tips

  • Crack the pepper coarsely: Fine ground pepper burns and turns bitter. Coarse pieces toast.
  • Dry the steaks: A dry surface browns better.
  • Use a heavy pan: Cast iron or stainless steel builds the browned bits that make the sauce.
  • Check the broth label: Bone broth should be bones, water, vegetables, herbs, and salt.

Nutrition and mindful eating

  • Sirloin is rich in protein, iron, zinc, and vitamin B12.
  • Black pepper carries piperine, which gives it its warm bite, and cracking it fresh brings out its aroma.
  • Heavy cream and butter are the real fats in the sauce, and a little goes a long way.
  • Beef bone broth reduces into a deeply savory base, so the sauce needs very little salt.
  • As you eat, notice the warmth of the pepper crust against the cool, creamy sauce, and pay attention to how a satisfying dinner leaves you comfortable for the rest of the evening.

Frequently asked questions

Have a question about this Steak au Poivre? Start here, with the questions people ask most.

Is the pepper crust very spicy?

It is warm and fragrant rather than fiery. Searing mellows the peppercorns.

Can I make it without cream?

Swirl in an extra tablespoon of cold butter at the end instead, for a lighter sauce.

What cut of steak is best?

Strip, sirloin, or filet, about 1 inch thick.

What can I serve with it?

Roasted radishes, celery root purée, a green salad, or green beans.

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Tags: Dinner, French, 30 Minutes or Less