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

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
Sirloin Steaks	2	piece
Black Peppercorns	3	tbsp
Salt	1	tsp
Unsalted Butter	25	g
Olive Oil	1	tbsp
Shallot	40	g
Brandy	40	ml
Heavy Cream	120	ml
Dijon Mustard	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Finish

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

Control

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

Finish

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cracked pepper pressed into sirloin bursts with heat; a brandy-flamed pan sauce with cream and Dijon follows.
Finish cue: Remove the steaks when they are slightly less done than your target, then rest them on a warm plate for 5 minutes.
Avoid this: 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.