Steak Au Poivre

Date Added: May 12, 2010 French Entrees
Back to Search

No Related Video Recipes Available.

Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


Classical French Bisto Cuisine. Seared Sirloin Steak covered with crushed black pepper corns. Served with a creamy peppercorn sauce with a brandy reduction.


  • 16  Ounce(s) Weight Sirloin Steak
  • 1
  • 1  To Taste Salt, Kosher
  • 2
  • 3  Table Spoon(s) Black Pepper, crushed coarse
  • 3
  • 1  Table Spoon(s) Oil, Blended (75% neutral / 25% olive)
  • 4
  • 1  Table Spoon(s) Green Peppercorns
  • 5


    1. Season steak with salt and pepper then dredge in peppercorns
    2. Sear in pan with oil on all sides until dark color
    3. Remove steak from pan and make Au Poivre Sauce
    4. Pour Sauce over steak and serve

    Au Poivre Sauce


  • 1/4 Cup(s) Brandy
  • 1 Cup(s) Beef Stock
  • 1 Cup(s) Red Wine
  • 1/4 Cup(s) Cream
  • 1 Pinch Kosher Salt
  • 1 Pinch Sugar
  • Directions

    1. Lightly wipe pan of excess peppercorns and add brandy, allow alcohol to burn off
    2. In a seperate man, add red wine and beef stock, let reduce by half
    3. When brandy is done flaming, add the reduced wine and beef stock
    4. Let simmer for 4 minutes then add cream and green peppercorns
    5. Season with salt and sugar
    6. Let simmer for a minute
    7. Taste and adjust seasoning

To add a comment you must have to login or sign up.