Alton Brown Steak Au Poivre Recipe

Alton Brown’s Steak au Poivre is a classic French dish that’s as good as it sounds!

This peppery steak, often accompanied by a rich Cognac cream sauce, brings a taste of fine dining right to your kitchen.

A key tip: make sure to let your steaks rest after cooking.

This keeps them juicy and tender!

I love this recipe for its simplicity and the depth of flavor the peppercorn crust adds to the tenderloin.

How to Make Alton Brown Steak au Poivre Recipe

Ingredients

• 2 Tbsp Black Peppercorns (crushed)
• 4 Filet Mignon Steaks (6 oz. each)
• 2 Tbsp Butter
• 1 Tbsp Olive Oil
• 1/3 cup Cognac
• 1 cup Heavy Cream
• Salt (to taste)

Step-by-Step Instructions

Step 1:

Crush the black peppercorns using a mortar and pestle or a rolling pin.

Spread the crushed peppercorns evenly on a plate.

Step 2:

Press each side of the filet mignon steaks into the crushed peppercorns until well coated.

Season the steaks lightly with salt.

Step 3:

Heat a medium skillet over medium-high heat.

Add butter and olive oil to the skillet, allowing them to melt and combine.

Step 4:

Once the butter is melted and the skillet is hot, add the steaks.

Sear the steaks for about 4 minutes on each side for a medium-rare cook.

Transfer the steaks to a plate and cover to keep warm.

Step 5:

In the same skillet, add the Cognac.

Carefully ignite the Cognac to burn off the alcohol, then let it reduce by half.

Add the heavy cream and simmer until the sauce thickens.

Return the steaks to the skillet, spooning the sauce over them before serving.

Tips and Tricks for Making This Recipe

Choose Fresh Peppercorns

Freshly cracked peppercorns add a much richer flavor than pre-ground pepper, so take the time to crush them yourself!

Use a Cast Iron Skillet

A cast iron skillet helps in achieving a nice sear on your steaks, which enhances their flavor and texture.

Be Cautious with Cognac Ignition

When igniting the Cognac, stay cautious and use a long lighter or match to avoid any accidents.

Allow Steaks to Rest

Letting the steaks rest ensures that the juices distribute evenly, making the meat more tender and flavorful.

Control the Heat

Simmer the sauce on low heat to prevent it from separating and ensure it thickens nicely.

Enjoy making this delicious dish!

What to Serve with Alton Brown Steak au Poivre

Duchess Potatoes

Duchess potatoes are a classic, elegant side dish that pairs beautifully with steak au poivre.

Their creamy, fluffy texture contrasts nicely with the peppery steak.

You can pipe them into decorative swirls for a sophisticated presentation!

Garlic Green Beans

Garlic green beans bring a crisp and vibrant side to your table.

The green beans, sautéed with garlic, complement the rich, peppery sauce of the steak.

They are also packed with vitamins and fiber—perfect for a wholesome meal.

Greek Lemon Rice Pilaf

This zesty rice pilaf offers a refreshing balance to the richness of steak au poivre.

The lemon adds a burst of freshness, while the herbs lend a delightful aroma.

This side dish is a lovely, lighter option that enhances the overall meal.

Spiced Sweet Potato Fries

Spiced sweet potato fries give you a slightly sweet and spicy pairing with your steak.

Seasoned with paprika and cumin, they offer a new twist on traditional fries.

Sweet potatoes also add a colorful touch to your plate.

Herb Skillet Rolls

These fluffy, herb-infused rolls are perfect for soaking up the delicious peppercorn sauce.

The blend of rosemary, thyme, and parsley adds an aromatic flavor that pairs well with the steak.

They’re also easy to make in a skillet for an inviting, homemade feel.

Crispy Brussels Sprouts

Crispy Brussels sprouts bring a delightful crunch to your meal.

Roasted with a bit of olive oil and sea salt, they pair well with the steak’s deep flavors.

Add some balsamic glaze for an extra layer of taste.

Baked Lobster Tails

For a fancy surf-and-turf experience, consider baked lobster tails.

Their rich, buttery flavor pairs wonderfully with the steak’s peppery kick.

It’s a luxurious addition that can make your meal truly special.

Green Beans with Bacon

Green beans with bacon offer a savory, delicious side that complements the steak.

The smoky flavor of the bacon enhances the taste of the green beans.

This side is both simple and flavorful, adding a comforting touch to your meal.

Variations and Substitutions

When making Alton Brown’s Steak au Poivre, you can substitute a few ingredients without losing the essence of the dish.

For example, if you don’t have Cognac, sherry, white wine, or whiskey are great substitutes.

They bring different flavors but still complement the steak.

To make a lighter version, you can replace the heavy cream with half-and-half or even yogurt.

It will change the richness slightly but is still delicious.

If you’re watching your salt intake, reduce the amount of kosher salt and use low-sodium broth instead.

This helps maintain flavor without too much salt.

Peppercorn Mix

Feel free to experiment with different types of peppercorns.

A mix of black, white, green, and pink peppercorns can add a depth of flavor to your sauce.

Rather than steak, try this recipe with cuts like filet mignon or sirloin.

These cuts work just as well and can be more budget-friendly.

Don’t worry if you can’t find butter or olive oil.

You can substitute with ghee or even coconut oil, though it will impart a unique taste.

Enjoy making your version of this classic dish!

How to Store Leftover Steak Au Poivre

Wrapped and Sealed in Freezer Paper

Wrap each piece of leftover steak au poivre in freezer paper tightly.

Freezer paper locks in moisture and keeps air out, which helps preserve the steak.

After wrapping, place the pieces in a heavy-duty freezer bag.

Lay the bag flat and press out as much air as possible before sealing.

Individually Wrapped for Convenience

Wrap each steak individually to make it easier to thaw only what you need later.

This method keeps the steak fresh and allows for quicker meal prep in the future.

You can also use plastic wrap followed by aluminum foil for added protection.

Make sure to label the wrapped steak with the date.

Using Airtight Containers

Place leftover steak au poivre in airtight containers to prevent it from drying out and absorbing fridge odors.

Choose containers that fit the steak snugly to minimize air exposure.

These containers keep the steak juicy and flavorful for days.

Store your containers on the middle shelf of the fridge to maintain a consistent temperature.

Common Mistakes to Avoid

Using the Wrong Peppercorns

Don’t make the mistake of using dried peppercorns as the primary element in your steak au poivre!

Using canned, brined green peppercorns provides a much better flavor.

Crushed dried peppercorns can be used to add texture.

Not Letting the Steaks Rest

A common error is not allowing the steaks to rest properly once they’re out of the fridge.

You should always take the steaks out 30 minutes to an hour before cooking.

This allows them to cook more evenly, resulting in a juicier steak.

Ignoring the Fond

Many people pass on using the fond, but it’s an important part of creating a rich sauce.

Once the steaks are done, pour off the excess fat but don’t wipe the pan clean.

This way, you keep all those flavorful bits, giving your sauce an incredible depth.