Recipe courtesy of Knife

Steak au Poivre

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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1 14-ounce sirloin

Butter, at room temperature

2 tablespoons plus 1 teaspoon cracked black pepper 

Oil, for searing

1 tablespoon salt 

1 tablespoon green peppercorns 

1/4 cup brandy 

1 tablespoon Dijon mustard 

1/4 cup cream 

1/4 cup veal demi-glace 

French fries, for serving


  1. Preheat the oven to 600 degrees F.
  2. Brush the steak with butter and then sprinkle with 2 tablespoons of the pepper and the salt. Heat a medium pan with oil until just smoking. Cook until a nice crust forms on the bottom of the steak and then flip, about 3 minutes on each side. While the steak is cooking, add a spoonful of butter to the pan and baste the steak for 1 to 2 minutes. Transfer the steak to a clean ovenproof pan and cook in the oven for 5 to 7 minutes. Rest the steak while you cook the sauce.
  3. Toast the remaining 1 teaspoon black pepper and the green peppercorns in a dry medium pan. Deglaze with the brandy and reduce by half. Add the mustard and reduce by half. Add the cream and reduce by half. Add the veal demi-glace and pour over the steak. Serve the steak with French fries.