Steak au Poivre with Brandy Cream Pan Sauce

Steps

1. Step 1

   Take the steaks out of the fridge 30 minutes before cooking so they lose their chill. Pat them completely dry with paper towels and season both sides generously with salt.

   30 min, hands-off

   • 4 top sirloin steaks, about 8 oz each and 1 1/4 inches thick
   • kosher salt
2. Step 2

   Crack the peppercorns: put them in a zip-top bag or on a cutting board and crush them with the bottom of a heavy skillet until coarse and uneven, not powdery. Press the cracked pepper firmly onto both sides of each steak so it sticks.

   5 min

   • 4 top sirloin steaks, about 8 oz each and 1 1/4 inches thick
   • 2 tbsp whole black peppercorns
3. Step 3

   Heat a large heavy skillet (cast iron or stainless, not nonstick) over medium-high heat until hot. Add the oil and 1 tbsp of the butter. When the butter foams, lay in the steaks, leaving space between them. Sear without moving for 3 to 4 minutes, until a deep brown crust forms.

   4 min

   • 4 top sirloin steaks, about 8 oz each and 1 1/4 inches thick
   • 1 tbsp neutral oil, such as canola
   • 1 tbsp unsalted butter
4. Step 4

   Flip and cook 3 to 4 minutes more for medium-rare (125°F on an instant-read thermometer in the center; it will rise a few degrees as it rests). Move the steaks to a plate or board and tent loosely with foil.

   4 min

   • 4 top sirloin steaks, about 8 oz each and 1 1/4 inches thick
5. Step 5

   Turn the heat to medium. Add the shallots to the pan and cook, stirring, for 1 to 2 minutes until soft. Take the pan off the heat, pour in the brandy, then return it to the heat and let it bubble hard for about 1 minute, scraping up the browned bits, until it is reduced by about half.

   3 min

   • 2 shallots
   • 1/3 cup brandy or Cognac
6. Step 6

   Stir in the beef broth, cream and Dijon. Simmer, stirring now and then, for 4 to 5 minutes, until the sauce coats the back of a spoon. Pour in any juices from the resting steaks and taste for salt.

   5 min

   • kosher salt
   • 3/4 cup heavy cream
   • 1/2 cup beef broth
   • 1 tsp Dijon mustard
7. Step 7

   Off the heat, swirl in the remaining 2 tbsp butter until the sauce is glossy. Spoon it over the steaks and serve right away, with crisp potatoes alongside.

   2 min

   • 4 top sirloin steaks, about 8 oz each and 1 1/4 inches thick
   • 2 tbsp unsalted butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026