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45 minutes serves 2-4

Steak au Poivre (Steak with Pepper Sauce)

Pre’s 2 pack petite sirloin makes this dish the perfect pairing for a special occasion or date night dinner. Have all of your prep ready to go, the recipe isn’t really hard, but it does come together quickly so timing counts. Don’t be tempted to use pre ground pepper (trust us, we tried cheating and it was a fail). Use freshly cracked whole black peppercorns and you’ll transform your dinner table in to a charming Paris Bistro.
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Steak au Poivre (Steak with Pepper Sauce)

ACTIVE: 20 min. DIFFICULTY Medium

Ingredients:

  • 1 package Pre Petite Sirloin steaks
  • 1/2 t kosher salt
  • 1 T whole black peppercorns
  • 3 T high heat cooking oil
  • 1 T butter
  • 2 sprigs fresh thyme
  • 1/2 large shallot, finely diced, about 2 T
  • 1/4 C cognac or brandy
  • 1/3 C low sodium beef broth
  • 3/4 C heavy cream
  • 1 t dijon mustard
Equipment: 
  • Long handled lighter or matches
  1. Remove steaks from package and blot dry with paper towel. Salt both sides of each steak and let sit at room temperature for about 30 minutes while you prepare the other ingredients.
  2. Using a spice grinder, a mortar and pestle, or a mallet, crack peppercorns roughly into halves and quarters.
  3. Preheat oven to 250°F. Spread cracked peppercorns on a plate and coat each steak on both sides, pressing the peppercorns into the meat. Roll each steak in the pepper as well, turning to coat them so that the sides are covered as well. You’ll probably have left over pepper, discard once the steaks are coated.
  4. Heat a cast iron pan over medium high heat and add the oil. When oil is shimmering add the steaks and cook for about 3 minutes. Add the butter and thyme then flip the steaks carefully, trying to not disrupt the pepper crust and cook for another 3 minutes, reducing the heat to medium and basting the meat with a spoon.
  5. Remove steaks to a heat proof pan or baking sheet and place in the oven.
  6. Pour off all but 1 T of the pan juices and sauté the shallot over medium heat until tender, about 2 minutes.
  7. If you are cooking over a gas flame, turn off the burner (if you use an electric stove you can leave the burner on) and add the cognac or brandy.
  8. With a long-handled lighter or match, carefully ignite the alcohol and cook until the flames subside (this shouldn’t take more than 1 minute) turn the burner back on if you have shut it off, and cook until the liquid has almost, but not completely, evaporated, about another 2 to 3 minutes.
  9. Remove the steaks from the oven.
  10. Add the stock and bring to a simmer, stirring. Whisk in the heavy cream and cook until sauce thickens, enough to coat the back of a spoon, about 4 to 6 minutes. Lower heat if sauce begins to boil. Whisk in the dijon mustard.
  11. Slice steaks against the grain and place on plates or a platter. Pour any accumulated juices from the cutting board in to the pan and stir in to the sauce. Pour sauce over the steaks and serve immediately.
Made with Pre©

Petite Sirloin - 10 Pack

  • 30g

    Protein
  • 62%

    Less fat*
  • Petite Sirloin - 10 Pack
  • 134mg

    CLA
  • 78mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Petite Sirloin Steak

Amount per 298g

  • 2-4g

    1 serving
  • 576kcal

    Calories
  • 31.26g

    Protein
  • 673mg

    Sodium
  • 1.2g

    Fiber
  • 26.68g

    Fat
  • 6.77g

    Carbohydrates
  • 2.3g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by Jennifer Borchardt
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