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Sliced steak cooked medium-rare, arranged on a white plate and topped with a classic steak au poivre creamy sauce. A fork and knife rest nearby on a light gray cloth.

Pan-Seared and Roasted Steak with Creamy Au Poivre Sauce

Searing steak in a hot skillet feels a little dramatic, and maybe that’s the point. This classic French dish brings the flair, with a rich, creamy peppercorn sauce you’ll want to pour on everything. It’s a steakhouse experience, but cozier. And the best part? It’s ready in one pan in under 30 minutes.
Course: Main Course
Cuisine: French
Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Equipment

Ingredients
 

  • 4 5 oz filet mignon steaks/ rib-eyes (1 inch thick)
  • ¼ cup black peppercorns (crushed)
  • 3 tablespoons grape seed oil
  • 2 cloves garlic (minced or crushed)
  • 4 sprigs fresh thyme
  • 2 shallots (minced)
  • ½ cup cognac
  • 1 ½ cups heavy cream
  • 2 teaspoons dijon mustard
  • 4 tablespoons brined green peppercorns (rinsed)

Instructions
 

  • Preheat oven to 425º.
  • Spread crushed peppercorns on a plate and press both sides of the steaks in the peppercorns. Place large oven proof skillet over high heat and add oil. When it is hot, add steaks and sear for 3 minutes on one side. Flip and add garlic and thyme and sear for 3 minutes. Turn on the edges next to sear them also. 
  • Transfer skillet to preheated oven and roast for about 4 minutes or 140º for medium. Transfer to a cutting board but reserve juices in the pan. Remove garlic and thyme from pan.
  • Add shallots to skillet and saute over medium high heat until soft, about 2 minutes.
  • Remove pan from the stove and add Cognac. Return pan to the medium heat. Whisk in cream, mustard, and green peppercorns. Simmer until it thickens about 5 minutes.
  • Pour over resting steaks.
Barbara's Notes + Tips
  • You can substitute capers for green peppercorns.
  • If you don't have a pepper grinder, place the black peppercorns in a ziplock and crush with a hammer. 
  • Grapeseed oil will reduce the amount of smoke when the steaks are in the oven, olive oil is a second choice. 
  • This recipe only takes a few minutes so have everything ready to be added before you start. 
  • Be careful when adding Cognac to the hot skillet, it can flame up. To avoid this, turn the gas off if using a gas stove and slowly add the Cognac.

Nutrition

Calories: 348kcal | Carbohydrates: 11g | Protein: 3g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 241mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin A: 962IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
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