Butter-Basted Steak Au Poivre with Brandy Pan Sauce

This post was sponsored by Tyson Fresh Meats, Inc.. All thoughts and opinions are my own.

My spin on the classic French dish consists of steak coated in freshly cracked peppercorns, pan seared in a screaming hot cast iron pan and basted in butter to create a flavorful golden-brown crust on the outside of the steak.

Butter-Basted Steak Au Poivre with Brandy Pan Sauce

What is Steak Au Poivre

While the name implies a “difficult-to-create” French recipe, in actuality it is an attainable one even for a beginner. And it can be done in the comfort of your own home. This steak dish is elevated with a pan sauce created from the drippings left in the pan from searing the steak, beef broth, a bit of brandy, and thickened with crème fraîche.

Serve the steak alongside a generous portion of crispy fries (tip: try dipping them in the leftover sauce) and some greens for a restaurant-quality entrée.

More About This Recipe

The most important thing is to source the highest quality of meat available. This makes a huge difference in the flavor. Chairman’s Reserve® Meats is the top tier of USDA Choice grade beef. 2020 is the brand’s 20th anniversary, marking 20 years of high quality beef and pork.

Key Ingredients in This Recipe

• Peppercorns – Don’t be alarmed by the amount of pepper used to season the steaks – it helps to create a crisp and flavorful crust on the meat. Use a pepper mill set to the coarsest setting to create larger cracked pieces of peppercorn rather than a fine grind to create a good crust. This can also be done by wrapping the peppercorns in a clean dish towel and then crushing them under a heavy-bottomed skillet.
• Ribeye – The ribeye cut, as used in this recipe, comes from the primal section or beef rib. I love cooking this cut of beef because it is extremely marbled; it is great when it’s pan-seared – it cooks surrounded by its fat and remains tender with a rich, bold flavor without a marinade.

How to Make Steak Au Poivre

1. Season the ribeye. Season the ribeye all over with salt and let sit at room temperature for 30 minutes. Season the steak with the peppercorns all over, pressing the peppercorns into the meat so that it adheres when cooked.
2. Cook the ribeye. Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes. Turn the steaks, then add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 4 minutes.
3. Let the meat rest. Transfer the steak to a cutting board, tent with aluminum foil and let it rest for 10 minutes.
4. Sauté shallot. Pour off all but 2 tablespoons of fat from the pan then return to medium-high heat. Add the shallot and sauté until the shallot is tender and opaque, about 2 minutes.
5. Make the pan sauce. Then add the cognac and ignite it with a kitchen lighter (do not stand too close as there will be a flame). Allow the alcohol to burn off for about a minute then add the stock. Cook until the mixture has reduced by about half, about an additional 4 minutes. Whisk in the crème fraiche and continue to cook until the sauce coats the back of a spoon, about 2 minutes.
6. Assemble and serve. Slice the steak into ½” strips. Divide the steak slices among plates and spoon the pan-sauce over the top. Serve immediately with a side of fries and salad.

Other Recipes to Try

If you enjoy this classic steak au poivre recipe, I recommend checking out some of these:

• Pan Seared Flank Steak with Chimichurri Sauce
• Steak and Boursin Cheese Crostini
• Surf & Turf with Garlic Herb Butter

Butter-Basted Steak au Poivre with Brandy Pan Sauce

Print Pin

Prep Time 30 mins

Cook Time 20 mins

Serves 2

US Customary – Metric

Ingredients:

• 1 pound Chairman’s Reserve® boneless ribeye steak, cut 1” thick
• Kosher salt, as needed
• 1½ tablespoons cracked black peppercorns or mixed peppercorns
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter
• 1 medium shallot, diced
• ¼ cup brandy
• 1 cup beef stock
• ¼ cup crème fraîche

Instructions:

• Season the ribeye all over with salt and let sit at room temperature for 30 minutes. Season the steak with the peppercorns all over, pressing the peppercorns into the meat so that it adheres when cooked.
• Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes. Turn the steaks, then add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 4 minutes.
• Transfer the steak to a cutting board, tent with aluminum foil and let it rest for 10 minutes.
• Pour off all but 2 tablespoons of fat from the pan then return to medium-high heat. Add the shallot and sauté until the shallot is tender and opaque, about 2 minutes.
• Then add the cognac and ignite it with a kitchen lighter (do not stand too close as there will be a flame). Allow the alcohol to burn off for about a minute then add the stock. Cook until the mixture has reduced by about half, about an additional 4 minutes. Whisk in the crème fraiche and continue to cook until the sauce coats the back of a spoon, about 2 minutes.
• Slice the steak into ½” strips. Divide the steak slices among plates and spoon the pan-sauce over the top. Serve immediately with a side of fries and salad.

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