Description
Indulge in the rich flavors of this classic French delight, Steak au Poivre. Tender ribeye steaks coated in crushed peppercorns, seared to perfection, and served with a luscious cognac-infused cream sauce.
Ingredients
Scale
For the Steak:
- 2 boneless ribeye steaks (about 1 inch thick)
- 2 tablespoons whole black peppercorns (crushed)
- 1 tablespoon olive oil
- Salt to taste
For the Peppercorn Cream Sauce:
- 2 tablespoons unsalted butter (divided)
- 1/4 cup finely chopped shallots
- 1/2 cup heavy cream
- 1/3 cup cognac or brandy
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Steaks: Pat the steaks dry and season with salt. Press crushed peppercorns onto both sides.
- Sear the Steaks: Sear steaks in olive oil and butter until desired doneness. Rest the steaks.
- Make the Peppercorn Cream Sauce: Sauté shallots, deglaze with cognac, add cream, and simmer. Season with salt.
- Finish and Serve: Return steaks to the pan, warm briefly, and serve with the peppercorn cream sauce. Garnish with parsley.
Notes
- Use freshly crushed peppercorns for the best flavor.
- Pair with pommes frites, roasted vegetables, or a green salad.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 610
- Sugar: 2g
- Sodium: 360mg
- Fat: 46g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg
