Steak au Poivre – Perfectly Seared Steak with Creamy Peppercorn Sauce

Today we’re making Steak au Poivre – a fancy sounding French dish that’s surprisingly easy to make! It’s a deliciously juicy steak coated in a creamy peppercorn sauce. Let’s get cooking!

=== 🍽🍸🥩 RECIPE ===
2 Boneless NY Strip Steaks
2 Tablespoons Vegetable Oil
1 Tablespoon Whole Black Peppercorns, Crushed
4 Garlic Cloves, 2 Smashed, 2 Thinly Sliced
3 Sprigs of Fresh Thyme
1 Large Shallot, Finely Chopped
3 Tablespoons Butter, Divided
3 Ounces (90ml) Cognac, Dry Sherry Or Brandy
4 Ounces (120ml) Heavy Cream
Salt & Pepper

Pat steaks dry with paper towels. Season generously all over with salt and pepper. Let sit at room temperature for 15 to 30 minutes.

Coarsely crush the whole peppercorns with a mortar and pestle or place in zip top bag and crush with a small sauce pan or meat mallet. They should be a lot coarser than ground pepper.

Heat the oil in a large skillet, preferably cast iron, over medium-high heat until just smoking. Cook the steaks, undisturbed, until a dark golden crust forms, about 3 minutes per side. (If the steaks have a fat cap, stand them up on their sides and cook until browned.)

Reduce the heat until medium-low. Add the crushed garlic, thyme and 1 tablespoon of the butter. Baste the steaks continuously until they reach an internal temperature of 120°F (48°C). Remove to cutting board and allow to rest for 10 minutes.

In the same pan, add the shallots, sliced garlic, crushed peppercorns and remaining t tablespoons of butter. Cook, stirring often, until the shallots and garlic are soft, but not browned.

Remove the pan from the heat and add the cognac. Return to a medium heat, and cook until the cognac is mostly evaporated. Add the cream and bring to a simmer. Cook until the sauce coats the back of a spoon. Taste for seasoning.

Slice steaks against the grain and fan out on a platter. Pour any juices accumulated on the board back into the sauce and stir to combine. Generously spoon the sauce over the steaks and serve.

=== 📑 NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup –

Subscribe to the Channel –
Website for more recipes –
Follow us on Facebook –
Follow us on Twitter –

=== 🔪 Chef Pete’s Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and a budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart –
VivoHome Stand Mixer 6 Quart –
Hamilton Beach Electric Hand Mixer –
*Cuisinart 14 Cup Food Processor –
Hamilton Beach 12-Cup Food Processor –
*Mercer Culinary Renaissance Knife Set –
Mercer Culinary Millennia Knife Set –
Lodge Seasoned Cast Iron 10 Inch Skillet –
Basics Cast Iron Covered Dutch Oven 6-Quart –
OXO Good Grips Mandoline Slicer –
Black & Decker Blender –
Chefman Immersion Stick Blender –
Nicewell Digital Food Scale Digital –
ThermoPro Oven Digital Thermometer –
ThermoPro Instant Read Digital Thermometer –

LCTV is user-supported – When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
🛒 Amazon:

=== 🎉 About Let’s Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!

=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:19 Steak au Poivre
00:46 It starts with the Steak
02:22 Garlic, Thyme and Butter
02:51 Basting the Steak
04:12 Building the Peppercorn Sauce
05:40 Adding Flavor with Cognac
06:37 Adding Richness with Heavy Cream
07:43 Plating the Steak and the Peppercorn Sauce
08:38 Tasting and Recipe Recap
09:21 Social Media and Video Recommendations

#letscelebratetv #peterlee
COPYRIGHT © 2023 Let’s Celebrate TV / LGManor Productions – ALL RIGHTS RESERVED.

Post A Comment For The Creator: Peter Lee