Indulge your taste buds with the rich and decadent flavors of Creamy Steak au Poivre, a classic French dish that elevates any dinner to gourmet status! Imagine perfectly seared ribeye steaks, coated in a luscious peppercorn cream sauce that’s both savory and satisfying. Whether you’re impressing guests or treating yourself to a special meal, this recipe promises to deliver restaurant-quality results right in your own kitchen. Ready to discover the secrets behind this culinary masterpiece? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons whole black peppercorns
- 1/2 cup heavy cream
- 1/4 cup brandy
Instructions
- Begin by taking the ribeye steaks out of the refrigerator and allowing them to come to room temperature for about 10-15 minutes. This helps ensure even cooking.
- While the steaks are resting, prepare the peppercorns. Place the whole black peppercorns in a zip-top bag and use a rolling pin or meat mallet to crush them slightly. You want them broken but not ground into a powder.
- Season both sides of the steaks generously with salt and the crushed black peppercorns, pressing the peppercorns into the meat to adhere well.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned ribeye steaks to the skillet.
- Cook the steaks for about 4-5 minutes on one side, without moving them, until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer for accuracy; 130°F (54°C) is ideal for medium-rare.
- Once the steaks are cooked to your liking, remove them from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you make the sauce.
- In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Allow it to melt and foam.
- Carefully add 1/4 cup of brandy to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Be cautious, as the brandy may flare up.
- Allow the brandy to simmer for about 2 minutes, letting it reduce slightly.
- Next, pour in 1/2 cup of heavy cream, stirring to combine. Allow the sauce to simmer for another 3-4 minutes, or until it thickens slightly. Season with additional salt and freshly cracked pepper to taste.
- Return the steaks to the skillet, spooning the creamy sauce over them to coat. Let them warm through for about 1 minute.
- Serve the steaks immediately, drizzling extra sauce over the top. Pair with your choice of sides, such as mashed potatoes or a fresh green salad.
Tips
- Room Temperature Steaks: Always allow your ribeye steaks to rest at room temperature for 10-15 minutes before cooking. This ensures they cook evenly and achieve that perfect sear.
- Crushing Peppercorns: For the best flavor, crush the black peppercorns just enough to break them but not turn them into powder. This will provide a delightful burst of peppery goodness in every bite.
- Searing Technique: When cooking the steaks, resist the urge to move them around in the skillet. Letting them sit undisturbed allows a beautiful crust to form, enhancing the overall flavor and texture.
- Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, ensuring your steaks are juicy and tender.
- Brandy Caution: When adding brandy to the skillet, be cautious as it may flare up. Stand back and allow the flames to subside before stirring to incorporate those delicious browned bits.
- Finishing Touch: Don’t skip the step of spooning the creamy sauce over the steaks before serving. This not only adds flavor but also makes for an impressive presentation.
- Perfect Pairing: Serve your Creamy Steak au Poivre with classic sides like creamy mashed potatoes or a fresh green salad to balance the richness of the dish.
Nutrition Facts
Calories: 600kcal
Carbohydrates: 3g
Protein: 42g
Fat: 48g
Saturated Fat: 20g
Cholesterol: 150mg
