Description
Our juicy and decadent Steak au Poivre recipe is full of flavor and perfect for a date-night in, holiday dinner, or other special occasion!
Ingredients
Scale
Steak:
- (2) 1 inch thick ribeye steaks
- kosher salt & ground black pepper
- 1 tablespoon butter, more as-needed (sub plant-based butter)
Poivre Sauce:
- 2–3 tablespoons beef broth
- 2–3 tablespoons shallots, minced
- 1/3 cup cognac or brandy
- 1 cup heavy cream (sub unsweetened, unflavored dairy-free alternative)*
- 1 tablespoon butter (sub plant-based butter)
- 1 tablespoon whole peppercorns
- 1 teaspoon dijon mustard
- scant amounts of lemon zest, grated
- kosher salt, to taste
- optional garnish: chopped fresh parsley
Instructions
- Prep Steak: Place steaks on a large plate or cutting board and season with salt and pepper on both sides and along the sides.
- Cook Steak: Bring a large cast iron skillet to a medium-high heat and add butter to melt. Sear steak on each side for 2 minutes and 1 minute on any fat that may be on the sides of the steak. Note: you may need to turn on your cooktop fan for this part. Reduce to a medium-low heat. Spoon melted butter over steak and flip every 1-2 minutes until it reaches an internal temperature of 128 degrees F. (for a medium-rare finish).
- Meat Rest: Remove steaks from the hot pan and let rest. Steak will continue to cook as it rests and the internal temperature will end up between 130-135 degrees F which is medium rare). Use an instant read thermometer.
- Make Poivre Sauce: Return the large skillet to a medium heat and add beef broth to deglaze the pan, scraping up all the bits stuck to the bottom. Add shallots to the pan; move around to soften. Remove the pan from the heat, briefly, to add the 1/3 cup cognac (or brandy) and then return to the heat. Let reduce 2-3 minutes. Add 1 cup cream, 1 tablespoon butter, 1 tablespoon peppercorns, 1 teaspoon dijon mustard, and a sprinkling of lemon zest. Whisk to combine and let simmer for 5-7 minutes to reduce (or until sauce is thick enough to coat the pan). Feel free to also add any steak juices that have settled on the resting plate.
- Serve: Cut the steak into strips and return to the pan to toss in the sauce or serve with the sauce on top!
Notes
- *Cream: option to use heavy cream or lighten things up with NutPods creamer or Califia Farms Better Half.
- Steak: feel free to use other cuts of steak (New York Strip, Filet, etc), you will just need to adjust the cook time if they are thicker than 1 inch.
- Storage: leftover steak can be stored in an airtight container in the fridge for 4-5 days. Be sure to keep some of that sauce too!
Nutrition
- Serving Size: 6oz
- Calories: 260
- Sugar: 0.5 g
- Sodium: 480.4 mg
- Fat: 15.9 g
- Carbohydrates: 3 g
- Protein: 25.4 g
- Cholesterol: 72.3 mg