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I make this with dried green peppercorns pressed into both sides of the steak, less heat than black pepper and more flavor. use Cognac for richer flavor, beef stock, not broth, high quality heavy cream, shallots, not onions. I also sear the meat on high heat on both sides, then finish in pre-heated oven at 450 degrees for 9 minutes.
Made this recipe yesterday for my roommate myself and it was so good I was afraid it was going to be super salty but to my surprise it was not and the gravy was delicious and I don’t like gravy, but I love this one. I did to add mushrooms to my gravy finely Chopped ,it was a nice addition.
Did today, a bit too much pepper, next time I use 1/2 the pepper.
Have made this sauce twice now and both times my guests were super impressed with this tasty sauce! I did make one variation and added roughly chopped mushrooms after softening the onions, this made a supper yummy mushroom and pepper sauce. We are mushroom obsessed in this house. This has definatley become my go to sauce when I cook steak, love it
An absolutely amazing recipe. I have made this recipe at least 4-5 times now. Both my gf and I love it
Apart from ones served at a restaurant, normally I find steak pretty boring — EXCEPT when I use this recipe, of course :)
Made it again last night, stuck to the recipe once more and used the amount of peppercorns called for because I like it as it is. It is the most easy and delicious sauce to serve with steak, love it!
Sorry to be a bit late with my comment. Your Peppercorn Steak recipe is well balanced and it works fine. Adding parsley at the end detracts from the original form of this dish and would probably not be missed by anyone (except perhaps in California ;-).
Adding and melting a finely sliced shallot in a bit of butter when you start making the sauce would be a great addition as mentioned by one of your fans.
I made this last night, and it was a huge hit, the sauce especially!! I substituted white wine for the cognac. Also, while letting the meat reach room temperature I combined it with all of the peppercorns and salt. The result was by the end the peppercorns were all cooked and tasty, and not to hot.
Delicious recipe!!! Love all of your recipes in fact!
Variation to the recipe, to add significant flavor:
After deglazing the pan with the Cognac or Brandy, add a heaping teaspoon of finely chopped shallots, cook for 2 minutes and add 1 heaping teaspoon of dijon mustard, along with 1 teaspoon of tarragon leaves. Stir & cook the sausce a little longer until it begins gently bubbling.
Serve over the steaks – Delish!!
Just made this meal and it was a huge hit, I didn’t use all the pepper called for in the recipe and it was AMAZING, even my very picky eater loved it.
just wanted to let you know I made this last night and it was great. The sauce was amazing!
I made this for dinner yesterday. My boyfriend and I LOVED it. It tasted so good and was so easy to make. Thanks Elise!
wow! My husband and I made this last night for us, our daughter and a friend; and we were all so impressed!!
My husband wanted a peppercorn steak like we had at local brewery pub. It was a “Merlot” peppercorn sauce. He loves pepper, and this recipe was just the right amount of pepper for him. He said it was spot on–better actually.
For me & everyone else, we liked the amount of pepper in the sauce but not as much on the steak. So our steaks had alot less cracked peppercorn on it, and it was well crushed.
We substituted Merlot for the cognac/brandy since that is what we were after.
It was amazing! Thank you!
I have to agree with the too-much-pepper comments (and I am a devout pepper freak). I did measure out whole peppercorns before cracking, so this wasn’t the problem.
I did like the sear-on-one-side technique, however – the steaks were nicely done.
I made this tonight. I had the butcher slice up a rump roast into steaks. Flavor of meat was great but a little tough, I will choose another cut next time. Was trying to save a buck. The other alteration I did was to slice mushrooms and a couple garlic cloves. My wife went crazy and was very disappointed I did not have more sauce.
Thanks Elise, Once again a great recipe to add to my repertoire.
Yep, we usually make roast beef with rump roast, cooking it at a fairly low temp for a long period so that the connective tissue has a chance to melt. Would be rather tough as a steak. Glad you liked it though! ~Elise
My husband and I made this recipe the other night and boy was it peppery…is 1/4 cup the right measurement? The sauce was fantastic until I added all the crushed peppercorns, then the pepper flavor became so overwhelming we had to scrape it off the meat before we ate it. Despite our first experience we will make this recipe again, we will just cut back on the amount of pepper drastically…say maybe 2 or 3 tablespoons at the most.
Hi Candace, well when we made it we had 4 huge steaks, so there were a lot of steaks to cover with the cracked pepper before we even got to the sauce. Also I think it may be better to start with the measurement of the whole peppercorns, then crack them in a mortar or in a spice grinder. Since you are the 2nd commenter to suggest that there was too much pepper, I’ve cut the amount down and rather than measuring the cracked peppercorns, I’m suggesting that you measure the whole peppercorns and then crack them. If you are working with already cracked pepper, then you will want to reduce the amount even more. Thanks for your comment! ~Elise
Hey Elise!, I have made this many times and always salt add pepper both sides of the steak before, not after. Every recipe I have read states to do it that way. This reduces the heat of the pepper. Curious on doing it both ways.
Hi Elise, We thought the pepper over-powered the steak so next time we will use half the amount.
Love the au poivre style for pork chops also.
Wonderful recipe, a suggestion though, cook the sauce immediately after cooking the steak, if you cook the steaks in advance and wrap in foil, the heat inside the meat will cook it further, so if you want a medium steak, keep it a little on the rare side, it will be a perfect medium by the time your sauce is cooked and ready to serve.
the sauce will also get a wonderful flavor if you add some pink and green peppercorns, which is quite easily available.
I don’t drink alcohol – whats a good alternative to the cognac/brandy?
Just use beef stock to deglaze the pan. ~Elise
In the deglazing process, when you have scraped all the bits from the botom of the pan, bring a flame close to the pan and flambée whatever alcohol vapour might remain. If there is no flame, all the alcohol has evaporated. However, if you don’t drink alcohol for religious reason, you should probably skip the brandy or other alcohol altogether.