tonight's pan

steak au poivre

Name: Pan-Seared Steak au Poivre
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: One-pan
Ingredients: 2 × 250 g Ribeye or sirloin steak; 15 g Black peppercorns, coarsely crushed; to taste Flaky salt; 60 g Unsalted butter; 1 Shallot, finely chopped; 60 ml Cognac or brandy; 120 ml Beef stock; 80 ml Heavy cream; 5 g Dijon mustard; 15 ml Neutral oil (for searing)

Pan-Seared Steak au Poivre

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steak au poivre

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“the bistro classic, in one pan”

A crust of crushed peppercorns on a properly seared steak, deglazed with cognac, then finished in a glossy cream sauce that smells like a Paris bistro at 9pm. Punchy, rich and just a little theatrical — the kind of dinner you cook when you want the night to feel like one.

⏱ 25 min🍳 one pan

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ingredients

Ribeye or sirloin steak
Black peppercorns, coarsely crushed
Flaky salt
Unsalted butter
Shallot, finely chopped
Cognac or brandy
Beef stock
Heavy cream
Dijon mustard
Neutral oil (for searing)