Steak au Poivre (Peppercorn Steak)
A simplified take on the legendary Four Seasons New York“Ten Peppercorns” steak — classic French peppercorn steak with cream sauce, but with a nod to that remarkable pepper blend.
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Print PinServings: 4 Servings
Calories: 232kcal
Cost: £18.00
Equipment
- 1 Mortar & Pestle (or use a small pan on a board).
- 1 Large, Heavy Frying Pan
Ingredients
- 4 each Sirloin or Ribeye Steaks about 3 cm thick approx. 200–250g each
- 1 tsp Black Peppercorns coarsely cracked
- 1 tsp Green Peppercorns in brine drained and lightly crushed
- 1 tsp Pink Peppercorns lightly crushed
- 1 tsp Sea Salt flakes
- 30 g Unsalted Butter 1 oz
- 1 tbsp Olive Oil
- 60 ml Cognac or Brandy 4 tbsp
- 120 ml Double Cream ½ cup
- 1 tsp Dijon Mustard optional
Instructions
- Pat the steaks dry. Press the cracked peppercorns and sea salt onto both sides.
- Heat a heavy frying pan over medium-high heat and add the olive oil and half the butter. When hot, sear the steaks 3–4 minutes per side for medium-rare (adjust for preferred doneness).
- Transfer to a warm plate and set aside to rest.
- Pour off excess fat, keeping any browned bits. Carefully add the cognac and flambé or simmer to reduce by half, scraping the pan.
- Stir in the cream and Dijon mustard if using. Simmer gently until slightly thickened. Add the remaining butter for a glossy finish.
- Taste and adjust the seasoning.
- Return the steaks to the pan briefly to coat with sauce, or spoon the sauce over when serving.
Presentation
- Serve with French fries or pommes purée and a green salad, pouring the peppercorn cream sauce over each steak.
Notes
You can make this dish with the peppercorns that have. If you only have black peppercorns, the dish will still be delicious, if slightly less nuanced.
The Four Seasons’ famous recipe used an extraordinary array of peppers and spices for a unique, aromatic crust:
- Lampong black peppercorns
- Tellicherry black peppercorns
- Chinese Szechuan brown pepper berries
- Mexican Tepino brown chilli pepper berries
- Very hot red pepper flakes (or cayenne)
- Cubeb pepper berries
- Liberian grains of paradise
- Madagascar dried green peppercorns
- Montuk white peppercorns
- Madagascar soft green peppercorns (in brine)
Nutrition
Calories: 232kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 631mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 0.4mg
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