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Prime Steak Au Poivre inspired by Locke-Ober
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Inspired by Locke-Ober

Prime Steak Au Poivre

Main Course
This classic French preparation features a premium steak coated with crushed peppercorns and served with a rich brandy cream sauce. The technique creates a perfect contrast between the peppery crust and the tender beef, while the luxurious sauce adds depth and complexity to this sophisticated main course.
Prep Time 15 mins
Cook Time 20 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 4 whole Prime ribeye or New York strip steaks (14 oz each, 1.5 inches thick)
  • 1/4 cup Black peppercorns (Coarsely crushed)
  • 2 tsp Kosher salt
  • 2 tbsp Vegetable oil
  • 3 tbsp Unsalted butter (Divided)
  • 2 medium Shallots (Finely minced)
  • 1/3 cup Brandy or Cognac
  • 1 cup Beef stock (Homemade or low-sodium)
  • 1/2 cup Heavy cream
  • 2 tsp Dijon mustard
  • 1 tsp Fresh thyme leaves (Chopped)

Tools You'll Need

  • Heavy-bottomed skillet
  • Meat thermometer
  • Mortar and pestle or spice grinder
  • Whisk
  • Tongs
  • Aluminum foil

Chef's Tip

For the perfect steak au poivre, let your steaks come to room temperature before cooking and rest them after cooking. This ensures even cooking and allows the juices to redistribute throughout the meat for optimal tenderness.

Instructions

  1. Prepare steaks: Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  2. Season steaks generously with salt on both sides.
  3. Place crushed peppercorns on a plate and press both sides of each steak firmly into the peppercorns to create an even crust.
  4. Cook steaks: Heat oil and 1 tablespoon butter in a large heavy skillet over medium-high heat until very hot but not smoking.
  5. Add steaks to pan, being careful not to crowd them. Work in batches if necessary.
  6. Cook steaks to desired doneness: about 4-5 minutes per side for medium-rare (135°F internal temperature), 5-6 minutes for medium (145°F).
  7. Transfer steaks to a warm plate and tent loosely with foil. Rest for 5-10 minutes.
  8. Make sauce: Pour off excess fat from skillet, leaving about 1 tablespoon behind. Return pan to medium heat.
  9. Add shallots to pan and cook until softened, about 1 minute.
  10. Carefully add brandy (it may flame up). If using a gas stove, remove pan from heat before adding brandy. Cook until reduced by half, about 1-2 minutes.
  11. Add beef stock and bring to a simmer. Reduce by half, about 3-4 minutes.
  12. Whisk in cream, Dijon mustard, and thyme. Simmer until slightly thickened, about 2-3 minutes.
  13. Turn off heat and whisk in remaining 2 tablespoons butter until incorporated. Season with salt to taste.

Plating

Place each steak on a warmed plate. Spoon the sauce generously over and around the steaks. Garnish with a small sprig of fresh thyme if desired. Serve immediately.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If necessary, leftover steak can be refrigerated in an airtight container for up to 2 days. The sauce should be stored separately. Gently reheat the steak in a 275°F oven just until warmed through. Reheat the sauce in a small saucepan over low heat, being careful not to let it boil, which would cause the cream to separate.

About This Recipe

Steak au Poivre was a quintessential French dish on Locke-Ober's menu, showcasing their mastery of classic continental cuisine. This preparation highlights the natural flavor of prime beef with the bold contrast of cracked peppercorns and a luxurious brandy cream sauce. The dish embodies the restaurant's commitment to timeless technique and elegant simplicity.

How did it turn out?

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