Steak au Poivre (Peppercorn Sirloin with Brandy Cream Sauce)
Steak au poivre presses coarsely crushed peppercorns into the surface of sirloin steaks before searing in a smoking-hot pan, then builds a sauce in the same pan using brandy, shallot, heavy cream, and Dijon mustard. Crushing the peppercorns rather than grinding them fine is essential - coarse pieces embed into the seared crust and release their sharp, aromatic bite when chewed, rather than just adding uniform heat. When brandy hits the hot pan, the alcohol ignites and burns off in seconds, leaving behind concentrated fruit sweetness and caramel notes that deepen the sauce. The cream tempers the pepper's aggressive heat into something rich and rounded, while the mustard adds a subtle acidic edge that keeps the sauce from feeling heavy. Bringing the steaks to room temperature for 20 minutes before cooking ensures even doneness from edge to center.
Adjust Servings
Instructions
- 1
Pat steaks dry and season with salt.
- 2
Crush peppercorns and press them evenly onto steak surfaces.
- 3
Sear steaks in hot oil and cook to desired doneness, then rest.
- 4
In the same pan, cook shallot in butter, then add brandy and reduce.
- 5
Add cream and mustard, simmer 3-4 minutes until slightly thickened.
- 6
Return steaks to coat with sauce, then serve.
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