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Perfect Steak au Poivre for Two Easy Rich Peppercorn Sauce Recipe

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A classic French steak au poivre recipe for two, featuring a peppercorn crust and a rich, creamy brandy sauce. Quick and easy to prepare, perfect for a cozy date night or indulgent dinner.

Ingredients

Scale
  • 2 boneless ribeye or filet mignon steaks, about 6 oz (170 g) each, 1 to 1.5 inches thick
  • 1–2 tablespoons whole black peppercorns, coarsely crushed
  • Kosher salt or sea salt, to season steaks generously
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon extra virgin olive oil
  • 1 small shallot, finely minced
  • 1/4 cup (60 ml) brandy or cognac
  • 1/2 cup (120 ml) heavy cream or double cream
  • 1/4 cup (60 ml) low sodium beef stock or broth
  • 1–2 sprigs fresh thyme (optional)

Instructions

  1. Take the steaks out of the fridge about 30 minutes before cooking to reach room temperature. Pat dry with paper towels.
  2. Using a mortar and pestle, crush the black peppercorns coarsely and spread them on a plate.
  3. Season both sides of each steak generously with salt, then press firmly into the crushed peppercorns to coat.
  4. Heat a cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter; let butter melt and foam without burning.
  5. Add steaks to the hot pan and sear for 3-4 minutes on the first side without moving. Flip and cook an additional 3 minutes for medium-rare (adjust time for thickness and preference).
  6. Transfer steaks to a warm plate, cover loosely with foil, and rest for 5-10 minutes.
  7. Lower heat to medium. Add minced shallots to the pan and sauté for about 1 minute until softened.
  8. Add brandy or cognac to deglaze the pan, scraping up brown bits. Cook off alcohol for 1-2 minutes.
  9. Pour in beef stock and heavy cream. Add thyme sprigs if using. Stir and simmer gently for 3-5 minutes until sauce thickens slightly. Season with salt to taste.
  10. Remove thyme sprigs. Spoon peppercorn sauce over rested steaks and serve immediately.

Notes

Let steaks come to room temperature before cooking for even doneness. Crush peppercorns fresh for best aroma. Avoid pressing steaks while searing to maintain crust. If sauce is too thin, simmer longer to thicken. Use a meat thermometer for precise doneness: 130°F for medium-rare, 140°F for medium. For dairy-free, substitute butter with vegan margarine or olive oil and heavy cream with coconut cream.

Nutrition

Keywords: steak au poivre, peppercorn steak, French steak recipe, easy steak recipe, peppercorn sauce, ribeye steak, filet mignon, romantic dinner, quick steak recipe

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