Steak au Poivre with Brandy Cream Sauce
85% authentic · French-Inspired
A rich and decadent variation of Steak au Poivre, using brandy for a deeper flavor profile in the creamy pan sauce.
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Ingredients
- Ribeye Steaks4 (8 oz each)
- Black Peppercorns3 tablespoons, coarsely crushed
- Unsalted Butter2 tablespoons
- Olive Oil1 tablespoon
- Shallots1, finely minced
- Brandy1/4 cup
- Heavy Cream3/4 cup
- Beef Broth1/4 cup
- Fresh Parsley2 tablespoons, chopped, for garnish
- Saltto taste
Steps
- 1
Season steaks with salt and half of the crushed peppercorns on both sides.
- 2
Heat oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear steaks for 4-5 minutes per side for medium-rare. Remove and let rest.
- 3
Reduce heat to medium. Add remaining 1 tablespoon of butter and minced shallots. Sauté until softened, about 2 minutes.
- 4
Pour in the brandy. Let it bubble and scrape up browned bits. Cook until mostly evaporated, about 1 minute.
- 5
Add heavy cream and beef broth. Bring to a simmer and cook, stirring, until sauce thickens, about 4-6 minutes.
- 6
Season sauce with salt and remaining peppercorns. Return steaks to pan briefly to coat.
- 7
Serve steaks with sauce spooned over. Garnish with chopped parsley.
