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+ servings

Peppercorn Steak Recipe

Classic Peppercorn crusted steak or “ Steak au Poivre ”, pan seared in a cast iron skillet and served with a quick wine or cognac pan sauce.
Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Florentina

Ingredients

  • 2 X 8 oz grass fed beef fillets, sirloin or ribeye
  • 2 tbsp mixed colors peppercorns
  • pinch coarse sea salt (to taste)

Sauce

Instructions

  • Dry your steak well on paper towels and allow them to rest at room temperature for 20 minutes.
  • Crack the peppercorns onto a plate and sprinkle with a good pinch of sea salt.
  • Roll the fillets in the peppercorn salt mix, including the sides.
  • Add the butter to a cast iron skillet over medium flame.
     Use tongues and add the fillets. Sear until golden brown, about 4 to 5 minutes each side for medium rare.Transfer to a plate and loosely cover with aluminum foil to keep warm while the juices redistribute. 

Make the Sauce (Optional)

  • Add the red wine, cognac or brandy to the pan with the steak drippings. If using cognac you can carefully ignite it at this time, for about 30 seconds or so then add the stock. Reduce by half then stir in the cream. Continue cooking and reduce for a few more minutes until thickened to your liking.
    Taste and adjust seasonings with more sea salt and spoon over the steaks.