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Juicy steak with brandy peppercorn sauce recipe

Juicy steak with brandy peppercorn sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

Steak with a delicious brandy, peppercorn and cream sauce. Easy, tasty and quick.

Kent, England, UK

73 people made this

IngredientsServes: 2

  • 2 rib eye steaks, or fillet or sirloin
  • 1 small tin green peppercorns in brine, drained
  • 1 generous splash brandy
  • 100ml double cream
  • 2 drops Tabasco® sauce
  • 1 knob butter

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Bring steaks to room temperature.
  2. Heat a fry pan over high heat and add the steaks, turn the heat down slightly and cook to your liking, turning as needed. Remove to a warm plate whilst you cook the sauce.
  3. In the same fry pan over a medium heat, add 2 tablespoons of the drained green peppercorns. Stir for a minute (the aroma of pepper may be initially a little strong but this will subside). Pour in the brandy and carefully flambe or stir with a wooden spoon for a minute or two. Add the cream, reduce heat to low and cook until the sauce has reduced slightly. Stir in the Tabasco, then stir in the butter for a glossy sauce. Pour over steak and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

We cook a very similar sauce but not with Tabasco or the green peppercorn, it all seems to add up to a to great sauce to me, can't wait to try it, iv picked up on a lot of ideas from these recipe's recipe's thanks-07 Mar 2012

Recipe Summary

  • 3 tablespoons crushed black peppercorns
  • 2 (8 ounce) beef top sirloin steaks
  • 1 tablespoon lemon pepper
  • 1 teaspoon salt
  • 5 tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup red wine
  • 3 tablespoons brandy
  • ¼ cup chopped green onions
  • 1 shallot, chopped
  • ½ cup heavy cream
  • 1 teaspoon white sugar (Optional)

Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.

Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.

Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

How to make Reverse Sear Ribeye Steak

You can find the whole recipe with all the details below, but let&rsquos go through the recipe quickly so you understand each step before getting started. For this steak recipe, we use a reverse sear method which means we first bake the steak in the oven, then sear it on the stove before serving. This way you ensure your preferred level of doneness, while still getting that beautiful, caramelized exterior. This is how we make it:

  1. Pat-dry the steak and season. It's important to pat dry the steak on both sides and also season it with salt and pepper on both sides. The steak should weigh about a pound and have a thickness of 3.5 cm or 1 1/2 inch.
  2. Place the steak on a wire rack, then transfer the wire rack to a baking sheet. Place in the oven to bake. Bake until you reach the desired steak doneness.
  3. Sear the steak. Use a spoon to pick up butter and pour it over the steak to make it juicy.
  4. Leave the steak to rest. The cooking will continue and the steak will be delicious.
  5. Make the green peppercorn sauce. Use the same pan to make the sauce. This will add additional flavor to the sauce. It's also important to use the right wine or brandy, otherwise, the sauce won't be as tasty.
  6. Serve as soon as possible.

Step by Step Photos and Instructions:

STEP #1: Crack the peppercorns. You can use a mortar and pestle to do this or if you don’t have one, simply place the peppercorns in a plastic bag and use a rolling pin to crack them.

STEP #2: Sauté shallots in olive oil just until softened. About 1 minute. Add in peppercorns. Cook an additional minute.

STEP #3: Whisk in beef broth being sure to scrape any brown bits from the bottom. Reduce heat and slowly whisk in heavy cream. Allow to simmer just until thickened, about 3 minutes.

DES’ TIPS: The brown bits are called “fond” and it carries a ton of flavor. As the sauce cools it will thicken, if it gets too thick add a little more beef broth.

Traditionally, Peppercorn Sauce is served over Filet Mignon but really, any kind of steak will be fab with this sauce! Just pick your favorite, you can’t go wrong. You could even serve this over chicken!


Baked Potatoes
2- 4 medium floury potatoes
3 T (45 ml) coarse salt
2 T (30 ml) olive oil

500 g thick (+- 3 cm thick) rump steak or rib eye with a nice piece of fat.
2 Tbsp (30 ml) coarsely ground black pepper
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
Peppercorn Sauce
1 Tbsp (15 ml) butter 2 cloves garlic, crushed
3 Tbsp (45 ml) Madagascan green peppercorns in brine, drained.
3 Tbsp (45 ml) brandy
1 C (250 ml) cream
1 tsp (5 ml) coarsely ground black pepper
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) wholegrain mustard
freshly ground salt to taste

To Serve
butter for the baked potatoes
steamed green beans dressed in olive oil and lemon juice


Baked Potatoes
2- 4 medium floury potatoes
3 T (45 ml) coarse salt
2 T (30 ml) olive oil

500 g thick (+- 3 cm thick) rump steak or rib eye with a nice piece of fat.
2 Tbsp (30 ml) coarsely ground black pepper
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
Peppercorn Sauce
1 Tbsp (15 ml) butter 2 cloves garlic, crushed
3 Tbsp (45 ml) Madagascan green peppercorns in brine, drained.
3 Tbsp (45 ml) brandy
1 C (250 ml) cream
1 tsp (5 ml) coarsely ground black pepper
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) wholegrain mustard
freshly ground salt to taste

To Serve
butter for the baked potatoes
steamed green beans dressed in olive oil and lemon juice

Ingredients & Method

For the T-bone pork steak

  • 2 tablespoons rapeseed oil
  • 1 clove garlic, crushed
  • 800g-1kg T-bone pork steak
  • 2 sprigs of thyme
  • sea salt and freshly cracked black pepper

For the brandy-spiked peppercorn sauce

  • 25g unsalted butter
  • 1 large banana shallot, finely diced
  • 1 tablespoon green peppercorns in brine, drained
  • 50ml brandy
  • 1/2 teaspoon Worcestershire sauce
  • 200ml white chicken stock
  • 150ml double cream

First marinade the pork one day in advance. Rub the oil and crushed garlic all over the pork, place 1 thyme sprig on each side, then wrap the steak tightly in clingfilm, place on a plate and leave to marinate in the fridge for at least 12 hours.

To cook the pork steak, preheat the oven to 180°C/Gas Mark 4. Place a griddle pan over a medium heat. Remove the pork from the fridge remove as much garlic as possible and both thyme sprigs. Season on both sides with salt and black pepper. Take the pork in your hand or use tongs and place the rind on the hot griddle, pushing it as flat as possible to blister the rind, keeping it on the heat for 4–5 minutes if you can stand the heat for that long (take care not to burn yourself).

Place the pork steak flat in the hot griddle pan and cook for 4 minutes on one side, then turn clockwise and cook for further 4 minutes. Turn the steak over and do the same on the other side. You should achieve golden brown bar marks on each side. Place the marked steak on a roasting tray and cook in the oven for 5 minutes. Transfer to a cooling rack, cover with foil and leave the steak to rest in a warm place for 10 minutes.

Meanwhile, make the peppercorn sauce. Melt the butter in a small saucepan over a medium heat, then add the shallot, peppercorns and some salt and cook for about 5 minutes until the shallot is softened but not coloured. Add the brandy and flambé, then once the flames go out, add the Worcestershire sauce and chicken stock. Bring to a simmer over a medium heat and cook for further 6–8 minutes or until the sauce is reduced by half, stirring occasionally. Add the cream, bring the sauce back to the boil and simmer for a further 5 minutes or so until the sauce is reduced by half and is thickened and glossy, stirring occasionally.

Serve the pork steak with the peppercorn sauce and hand-cut chips or sweet potato wedges.

What Sides To Serve With Steak Au Poivre

Don’t waste your pepper steak’s potential by serving it with bland food. Your juicy, melt-in-your-mouth filet mignon deserves to be served alongside dishes that are equally as delectable.

Steak au Poivre is traditionally served with a side of vegetables. For special occasions, you’d want to serve something a bit more elevated that complements the pepper steak. Instead of the usual french fries or potato gratins, serve your pepper steak with a side of tasty roasted marble potatoes with rosemary . These potatoes should have just the perfect amount of crispiness to compliment the creaminess of the au Poivre sauce.

You can also add a pop of color to your dish with some healthy greens like roasted asparagus . A side of asparagus should give a refreshing break from all the richness of the Steak au Poivre. The best part is, it’s easy to make. So you don’t have to stress over messing up your side dishes.

For dessert, continue to impress your guest with an easy but classy dessert. Serve an indulgent chocolate ricotta mousse in some dainty glasses for some extra flair. Who would say no to a chocolatey fluff? This is the best way to end the meal.

Steak Au Poivre

This post may contain affiliate links. Read my disclosure policy.

Steak Au Poivre is a classic French steak recipe for juicy, peppery beef tenderloin and rich pan sauce made of heavy cream, cognac, and cracked peppercorns.

If you’ve tried our Ribeye Steak, you know that a perfect steak can easily be made in a cast iron skillet! This steak recipe is a classic yet fancy Dinner anyone can master.


This classic, French dish is a fancy dinner for two similar to Steak Diane but simpler to make. The Au Poivre sauce is made with just peppercorns, heavy cream, and cognac, and the peppery berries balance the rich cut of beef. Steak Au Poivre is made with more expensive cut filet mignon and is perfect for special, intimate occasions like a loved one’s birthday or Valentine’s Day.

Steak Au Pouivre isn’t a meal you make in bulk or throw into the oven or crockpot, but it’s also a lot easier than the name suggests. In fact, Au Poivre simply means served with a lot of pepper and that exactly describes this dish with it’s thick peppercorn crust and more peppercorn in the sauce! There are some key points in this post to help you make Steak Au Poivre like a pro, but the main skills you need are patience and preparation.

This dish combines two classic cooking techniques that home cooks can easily master with a little prep and guidance. The first technique is sautéing steak on the stovetop, for a crispy crust and tender medium rare inside. The second part is creating a quick pan sauce with the browned bits and a few other ingredients. Unlike a gravy or roux, this sauce is thickened with fat from the meat instead of flour or cornstarch, so it’s extra rich and luscious.

Turn Steak Au Poivre into a romantic steakhouse dinner with side dishes like Morton’s Creamed Spinach and Mashed Potatoes. Another classic side for this steak dinner is Pommes Frites, also known as Shoestring French Fries. They are light and crispy, with just the right amount of oil, and perfect for dipping in leftover Au Poivre sauce.

Juicy steak with brandy peppercorn sauce recipe - Recipes

So, what to have this with? My personal recommendation is with your favourite cut of steak, cooked your favourite way (for me, that would be medium rare - we like to vacuum seal them, and put them in the water bath at 56.5C for an hour or more - more time makes no difference - oil lightly, season then just sear for a few seconds on each side on a searing hot griddle to get some 'barking' flavour), served with chunky chips or sautéed potatoes, and 'petit pois' peas (my preference over garden peas) with a grilled flat mushroom and grilled tomato. For complete overkill, add a few crispy onion rings in there, and you won't be able to manage pudding! Did I miss anything?

On this basis, I'm giving you a 'serves two'. Plus, I only have about 5 ounces of steak, and I know some people put away double that! Calories? Seriously? Oh OK then, call it 307 per serving with maximum cream. Well, I did say there was no skimping. [Calories in square brackets, spoilsports]

If you love my creamy peppercorn sauce, why not try my rich Madeira sauce with wild mushrooms with your steak next time?

  • 1 banana shallot, finely chopped (or you could use 3 small shallots, or half an onion) [21]
  • 1 'knob' of butter (around 30g) [221]
  • A shot of brandy or whiskey (35ml) [77]
  • 225ml beef stock/bouillon, made up double strength (I use Knorr Touch of Taste Beef Bouillon - comes in little brown bottles. I also add an extra 1/2 tbsp of it to the sauce at the end, but wait until you've tasted it first) [18]
  • 2 x 15ml tablespoons of green peppercorns (usually found in small jars in brine), or to taste, my preference is to roughly chop them up - if you can't get hold of green peppercorns then just grind up plenty of black peppercorns to taste [9]
  • 0.5 to 1 tbsp cornflour (depending on your preferred thickness - feel free to use other thickeners or beurre manié if you prefer. I use 1 full, level tbsp) [72]
  • Freshly ground black pepper, to taste
  • 50ml double (heavy) cream (or to taste) [210]
  • Salt to taste

If like me, you're not a fan of running around like the proverbial 'blue-arsed fly' in the last few minutes before serving up dinner trying to bring everything together this sauce will forgive you quite happily if you make it a little before needed, cover it (if you put a cartouche over it, it won't get a skin on it - otherwise, just whisk it in!), and then warm it through again stirring gently while your steak is resting and your peas are cooking.

1. Put the drained peppercorns onto a small chopping board or plate and use the back of a large spoon or fork to gently crack them, pressing until you feel them popping, but not crushing them.

2. Melt the butter in a small, heavy based pan and add the finely diced shallots. Sauté them until completely softened - you're not looking for colour here, but it's ok if a few start to turn a little golden. Add the crushed garlic (if using) and continue cooking for another minute.

3. Pour your brandy or whiskey into a metal ladle, warm over another gas ring (if cooking on gas!) then tilt a little so the brandy comes to one side of the spoon, makes contact with the flame, and ignites (don't worry, at this point, it will just be a low flame - the 'whoosh' comes when you add it to the pan!). You might want to then hold the pan at arms length away from you and the cooker for a second, while you add the ignited brandy, as it may go up with an impressive show of flames! If your brandy fails to ignite when you add it to the pan (or if you prefer to add it to the pan without igniting it first), just ignite it carefully (at arms length, just in case!) with a long taper, or one of those long kitchen lighters. If you can't ignite it, don't worry, it will still taste fine!

4. Swirl it around until the flames die away, then add your stock, crushed green peppercorns and freshly ground black pepper (I like PLENTY!). Simmer for 5 minutes.

5. Mix 1/2 tbsp cornflour with a tbsp or two of cold water until lump free, and then gently whisk into the simmering sauce. Cook it out for a minute or two, until thickened - it should now coat the back of the spoon. If this isn't thick enough for you, repeat with the second 1/2 tbsp of cornflour (I tend to go for the full tbsp).

6. If you're happy with the consistency, then it's time to add the cream and finally adjust the seasoning to your taste. Regarding seasoning, I add a further 1/2 tbsp of beef concentrate, and a little shake of salt (and lots and lots of freshly ground pepper!), but everyone likes different levels of saltiness and pepper-heat, so taste and season, taste and season, until you're happy you have a killer pepper sauce! Enjoy!

Hmmm. Even thinking about this is making my mouth water. must be time for another steak dinner!


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