Steak au Poivre (Peppercorn Sirloin with Brandy Cream Sauce)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Coarsely crushed peppercorns pressed into the sirloin give every bite a sharp, aromatic crackle, while finely ground pepper would add heat but lose that fragrance.
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The sauce comes from the same pan, where the browned bits left by the steak meet shallot, brandy, cream, and Dijon. Cream rounds off the pepper's bite and the mustard adds a quiet acidity that keeps the sauce bright rather than heavy.
Ingredients
Instructions
- 1
Set the 2 sirloin steaks at room temperature for 20 minutes before cooking, then pat them very dry with paper towels.
Sprinkle the 1 teaspoon salt evenly over both sides so the surface can sear instead of steam.
- 2
Crush the 3 tablespoons black peppercorns coarsely and spread them on a plate.
Press each steak firmly into the pepper with your palm so the coarse pieces embed in the meat rather than falling off in the pan.
- 3
Heat the pan over high heat until very hot, then add 1 tablespoon olive oil.
When it just begins to smoke, add the steaks and sear about 2 minutes per side, until a dark pepper crust forms.
- 4
Remove the steaks when they are slightly less done than your target, then rest them on a warm plate for 5 minutes.
Leave the browned bits in the same pan, because they will season the brandy cream sauce.
- 5
Lower the heat to medium, add 25 g unsalted butter and 40 g chopped shallot, and cook for about 1 minute until fragrant.
Pour in 40 ml brandy and let the alcohol aroma fade as the liquid reduces.
- 6
Add 120 ml heavy cream and 1 teaspoon Dijon mustard, then simmer over medium-low heat for 3 to 4 minutes.
When the sauce coats a spoon, return the steaks briefly, turn to coat, and serve immediately.
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