This classic steak au poivre has a distinct pepper crust and char that complements the beef without overwhelming the flavor. The creamy sauce, sweetened by brandy (or cognac) complements the peppery steak beautifully., November 2022


Credit: Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Roughly crush peppercorns using a mortar and pestle or with the bottom of a small skillet. Transfer to a plate. Sprinkle steaks evenly with salt. Press the steaks into the crushed pepper until evenly coated.

  • Heat oil in a large skillet over medium-high heat until shimmering. Add the steaks; cook until well browned on the bottom, 3 to 4 minutes. Flip the steaks and add thyme sprigs and garlic to one side of the pan. Tilt the pan to coat the thyme and garlic in oil. Using a spoon, baste the steaks with oil. Continue to cook, basting often, until the steaks are browned on both sides and an instant-read thermometer inserted in the thickest portion registers 145°F, 5 to 7 minutes. Transfer the steaks to a cutting board; let rest for 5 minutes. 

  • Meanwhile, remove and discard the thyme and garlic. Do not wipe the pan clean. Add shallot; cook over medium heat, stirring often, until softened, about 1 minute. Remove from heat. Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds. Return to medium heat and stir in broth and half-and-half; bring to a simmer. Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes. 

  • Slice the steaks against the grain into 1/4-inch-thick slices. Arrange the sliced steak on a large platter; pour the sauce over the steak. Garnish with thyme leaves, if desired.

Nutrition Facts

3 oz. steak & 2 Tbsp. sauce
307 calories; protein 24g; carbohydrates 5g; dietary fiber 1g; sugars 2g; fat 19g; saturated fat 6g; mono fat 11g; poly fat 1g; cholesterol 71mg; vitamin a iu 128IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 2mg; vitamin d iu 4IU; vitamin e iu 3IU; folate 12mg; vitamin k 5mg; sodium 315mg; calcium 64mg; chromium 2mcg; iron 2mg; magnesium 28mg; phosphorus 221mg; potassium 406mg; zinc 4mg; omega 6 fatty acid 1g; niacin equivalents 10mg; selenium 27mcg.