Ingredients 2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer, weighing 6-8 oz (175-225 g) each 2 heaped teaspoons whole black peppercorns 1 clove garlic, crushed Steak au poivre (pronounced "oh-pwah-vruh) is one of the best ways you will ever consume a steak. Period. Originated in France, this dish is hard to beat. Made with freshly cracked peppercorns, oil, butter, and a healthy splash of heavy cream, this steak au poivre is bound to be your new favorite dish. TESTED & PERFECTED RECIPE - A classic French dish, steak au poivre is a pan-seared filet mignon with a crunchy peppercorn crust and rich Cognac sauce. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Steak sandwich with au poivre sauce. This sandwich has it going on! Grilled steak, caramelized onions, sautéed mushrooms and an au poivre sauce thats to die for. Grilled steak, carmelized onions, sautéed mushrooms and an au poivre sauce that brings the whole thing together. Ingredients Instructions Notes Did you make this recipe? What is Steak Au Poivre? Steak au Poivre, or "pepper steak," is a classic French bistro dish consisting of seared steaks (typically filet mignon) with a creamy shallot and cognac sauce. The steaks are coated in a thick crust of freshly cracked black peppercorns, hence the name "au poivre." Instructions Take the NY strips out of the fridge 20-30 minutes before you start cooking and allow them to come to room temperature. Place the butter and olive oil into a large cast-iron skillet (or a heavy-bottomed skillet) and heat them over Use several paper towels to pat dry the strips, then Ingredients 1 boneless NY strip steak, 1 ½ inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped ⅓ cup cognac 1 tablespoon Worcestershire sauce ¾ cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving Directions Classic Au Poivre Sauce For Steak. Jenny DeRemer. Au poivre sauce consists of peppercorn-encrusted beef seared in a cast iron pan, the drippings from that meat, Cognac, and heavy cream. 5 from 1 vote. Preheat the oven to 450 degrees F. Sprinkle the filets generously with salt. Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Look no further than this steak au poivre! This delectable French dish consists of peppercorn-crusted beef tenderloins coated in a garlic herb cream sauce. It's so flavorful, so delicious, and perfect for any occasion! Whether it's a special occasion or just a weeknight dinner, steak is a great choice! JZ3uya.