Steak Au Poivre

Directions

Prep and Crust the Steaks:

• 1

  Pat filets dry.

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• 2

  Season lightly with kosher salt. 

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• 3

  Press the crushed peppercorns into all sides of the steaks so they adhere and form a crust. 

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Sear:

• 1

  Heat a heavy pan over medium-high heat. 

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• 2

  Add neutral oil, then the steaks. 

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• 3

  Sear 3–4 minutes per side until browned.

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• 4

  Transfer steaks out to rest (they’ll finish carrying over—about 130–135°F for medium-rare). 

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Build the Sauce:

• 1

  Reduce heat to medium. Add minced shallot; sauté 30–45 seconds. 

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• 2

  Add remaining crushed peppercorns. 

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• 3

  Deglaze with whiskey (about 1/4 cup) and scrape up fond (*Note: Using Cognac is traditional for Steak au Poivre—you can swap 1:1).

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• 4

  Flambe (be careful) and let alcohol reduce by half. 

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Add Liquids:

• 1

  Add reduced beef stock; simmer 1–2 minutes. 

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• 2

  Add AE Dairy Heavy Whipping Cream. Lower to a gentle simmer. 

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• 3

  Reduce until thick enough to coat a spoon.

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Finish:

• 1

  Season with salt as needed. 

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• 2

  Whisk in 1 tsp cold butter for shine and richness.

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