How to Make Steak Au Poivre - Classic French Recipe

### **🥩 Steak Au Poivre – Classic French Recipe 🇫🇷**

Steak au Poivre is a classic French dish featuring a juicy, pan-seared steak coated in crushed peppercorns and served with a rich, creamy pan sauce. Here’s how you can make it perfectly at home!

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### **🛒 Ingredients:**
- **2 boneless beef steaks** (ribeye, filet mignon, or NY strip, about 1½ inches thick)
- **1 tbsp whole black peppercorns** (coarsely crushed)
- **Salt** (to taste)
- **1 tbsp olive oil**
- **2 tbsp unsalted butter**
- **¼ cup cognac or brandy** (or beef broth)
- **½ cup heavy cream**
- **1 tsp Dijon mustard** (optional)
- **½ tsp Worcestershire sauce** (optional, for extra depth)

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### **🔪 Instructions:**

#### **1️⃣ Prep the Steak:**
- Pat the steaks dry and season both sides with salt.
- Press **crushed peppercorns** onto both sides of the steak, coating evenly.

#### **2️⃣ Sear the Steak:**
- Heat **olive oil and 1 tbsp butter** in a heavy skillet (preferably cast iron) over **medium-high heat.**
- Sear the steaks for **3-4 minutes per side** for medium-rare (adjust for preferred doneness).
- Transfer steaks to a plate and tent with foil.

#### **3️⃣ Make the Pan Sauce:**
- Carefully add **cognac or brandy** to the pan (🔥 *be cautious, it may flame up!*).
- Scrape the browned bits from the pan, then let it reduce for 1-2 minutes.
- Lower the heat and stir in **heavy cream, Dijon mustard, and Worcestershire sauce** (if using).
- Simmer for **2-3 minutes** until the sauce thickens.

#### **4️⃣ Serve & Enjoy:**
- Return the steaks to the pan for **30 seconds**, spooning sauce over them.
- Serve immediately with **fries, mashed potatoes, or roasted veggies!**

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### **🥂 Perfect Pairing:**
Pair with **a glass of red wine** (like Bordeaux or Pinot Noir) for an authentic French bistro experience. 🇫🇷🍷

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