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Steak au Poivre
© Fredrika Stjärne

Steak au Poivre

  • ACTIVE: 30 MIN

This classic steak with a creamy brandy-spiked pepper sauce is a great one-skillet dish.

Slideshow: One-Pan Meals

  1. Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick
  2. Kosher salt
  3. Coarsely crushed black peppercorns
  4. 4 tablespoons unsalted butter
  5. 2 tablespoons extra-virgin olive oil
  6. 2 shallots, minced
  7. 1/3 cup brandy
  8. 3/4 cup chicken stock
  9. 1/4 cup heavy cream
  1. Season the steaks with salt and black peppercorns and let stand for 45 minutes.
  2. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.
  3. Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.
  4. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.

Suggested Pairing

Peppery, berry-dense Chilean Syrah.