This recipe for easy steak au poivre – otherwise known as steak with pepper – has a creamy, boozy sauce that will have them wanting seconds! Fire up your skillet, grab the bourbon and watch them start crowding into the kitchen.
So here’s how this recipe for easy steak au poivre (otherwise known as steak with pepper) came about. We were ambling through a new supermarket near our house recently, and they have an enormous meat counter. And right in the center was a glorious display of pepper-crusted filet mignons, all ready for the cooking. I think the Southern husband actually got a little misty-eyed, and it got my competitive juices flowing, steak-wise.
So I picked up a couple of plain filet mignon steaks and decided I was going to one-up the supermarket steaks with a creamy, slightly boozy sauce to go along with the pepper crust. And let’s just say the Southern husband is cheery again. Ready to kick your steak up a notch? Let’s make it!
Speaking of supermarkets, we are about two months (so they say) from getting a brand new Wegman’s near our house. I’ve never been in a Wegman’s before, but I hear they are all kinds of wonderful. If you shop at one, let me know what you think?
And also speaking of supermarkets, check out what my mama did with about $4 worth of sunflowers from Trader Joe’s and some random branches of things she clipped from my back yard. I mean, REALLY. Artistry at work, on my kitchen counter.
I’m a lucky girl.
Meanwhile back at the steak, you want to spring for filet mignon for this recipe – about 4 to 6 ounces and an inch thick. I know, they are spendy, but you’re worth it! Press a generous handful of coarsely ground black pepper all over them – ideally you will be grinding your own pepper for this recipe.
Grab your heaviest skillet (if you have a cast iron skillet, it was born for this recipe) and let it sit over high heat for about 5 minutes. We want it HOT. And if you are the Southern husband, this is the moment you come into the kitchen and crank the stovetop vent up to warp speed.
Toss in a little butter, swirl it around, and place the steaks in the skillet. Let them cook without moving them for 2-3 minutes for medium rare – we want a nice sear on the bottom. Now turn them with tongs, cook them for another 2-3 minutes, and put them on a plate covered with foil while you make the out of this world sauce.
Turn the skillet to medium high and add a little more butter and some chopped shallots. Then some chicken broth, then (here is the beauty part) a little bourbon. Side note: I am more of a wine girl than a liquor girl, but the Southern husband acquired some Cooper’s Mark honey bourbon at some point and oh my my.
Last but not least, swirl in a little heavy cream and let everything simmer for a few minutes.
Now put a puddle of the delectable sauce on each plate, put the steak on top, and ladle another generous glug of sauce on top. We had ours with some lovely thick steamed asparagus, and the Southern husband has now totally forgotten about the meat counter at the supermarket. And I feel completely triumphant, steak-wise! :)Print
This recipe for easy steak au poivre – otherwise known as steak with pepper – has a creamy, boozy sauce that will have them wanting seconds!
- 4 filet mignon steaks, 4-6 ounces each, about 1 inch thick
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons butter
- 2 shallots, peeled and chopped
- 1 1/4 cups chicken broth
- 2 tablespoons bourbon
- 1/2 cup heavy cream
- Sprinkle the steaks on both sides with the pepper and press it firmly into the steak.
- Heat a skillet over high heat (if you have a cast iron skillet this is the time to use it!) for 5 minutes. Add one tablespoon of butter, swirl it around, and then add the steaks.
- Let the steaks cook for 2-3 minutes without moving them so they get a nice sear. Turn them over with tongs and cook for another 2-3 minutes for medium rare. Remove to a plate and cover with foil.
- Reduce the heat to medium low and add the rest of the butter. Stir in the shallots for 2 minutes, and then add the chicken broth.
- When the broth is simmering, add the bourbon and simmer for about 5 minutes. Stir in the cream and simmer for another couple of minutes.
- Spoon a puddle of sauce onto each plate, place the steak on top, and ladle on a generous amount of sauce. Serve at once.