Steak au Poivre

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 2 Feb 2026

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This classic Steak au Poivre is the ultimate indulgent meal for meat lovers, featuring tender sirloin steaks encased in a bold, cracked peppercorn crust. The dish is defined by its luxurious pan sauce, which uses the savoury browned bits from the pan combined with shallots, brandy, and high-quality double cream. It provides a sophisticated balance of heat and richness that feels truly special, perfect for a weekend treat or a romantic dinner at home.

Traditionally served in French bistros, this homemade version is deceptively simple to prepare using a single heavy frying pan. By resting the beef in a low oven while the sauce reduces, you ensure every slice is succulent and served at the perfect temperature. Pair these steaks with crisp frites or buttery mash and seasonal greens for a complete, restaurant-standard experience in your own kitchen.

Ingredients for Steak au Poivre

4 (3/4- to 1-inch-thick) boneless beef top-loin (strip) steaks (8 to 10oz each)
1 cucchiaio di sale kosher
2 cucchiai di pepe nero in grani
1 cucchiaio di olio vegetale
50g finely chopped shallots
60g unsalted butter, cut into 4 pieces
120ml Cognac or other brandy
180ml di panna doppia

How to make Steak au Poivre

Preriscalda il forno a 93°C.

Pat steaks dry and season both sides with kosher salt.

Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.

Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons ) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.

Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.