Alton Brown’s Steak Au Poivre Recipe: Sizzling Perfection

A peppercorn-crusted steak au poivre dances on the palate with explosive, sultry flavors that redefine dinner elegance.

This French gem turns an ordinary cut into a sizzling sensation of pure culinary magic.

Crushed black peppercorns coat the meat in a fiery armor, locking in succulent juices and creating an irresistible crust.

Professional chefs revere this dish as a masterpiece of technique and taste sensations.

The marriage of spicy pepper and silky cream sauce elevates a simple protein to gourmet heights.

Each forkful promises a symphony of bold textures and nuanced flavors that tantalize the senses.

Brace yourself for a mouthwatering journey that will forever change how you experience steak – this is dining art at its finest.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 563 kcal

Servings: 4

Steak Au Poivre Ingredients

• Ribeye Steaks: Choose well-marbled cuts with rich, creamy fat for maximum flavor and tenderness.
• Black Peppercorns: Select whole, fresh peppercorns with robust aroma for intense, vibrant seasoning.

• Olive Oil: Pick extra virgin variety for subtle fruity undertones and smooth cooking surface.
• Unsalted Butter: Opt for high-quality European-style butter with higher butterfat content for golden searing.

• Cognac: Select aged French cognac with deep, complex notes to elevate the sauce's sophistication.
• Heavy Cream: Choose organic cream with rich, velvety texture for luxurious sauce consistency.
• Kosher Salt: Use coarse-grain salt for precise seasoning and enhanced natural meat flavors.

Cooking Tools for Alton Brown’s Steak Au Poivre

• Cast-iron skillet: Heavy-duty pan perfect for high-heat searing and creating delicious pan sauces.
• Pestle and mortar: Ideal for crushing peppercorns into a coarse, fragrant powder.
• Long match or firestick: Safe tool for carefully igniting cognac with precision.
• Whisk: Essential for smoothly blending and thickening the creamy cognac sauce.
• Cutting board: Clean surface for preparing and resting steaks before cooking.
• Sharp knife: Used for trimming or checking steak doneness.
• Plate: Helps coat steaks with crushed peppercorns and allows resting after cooking.
• Aluminum foil: Keeps steaks warm and helps retain heat during resting period.
• Measuring spoons: For precise salt and seasoning measurements.

Instructions for Alton Brown’s Steak Au Poivre

• Prepare Flavor Foundation

Bring steaks to room temperature and generously season with salt to enhance taste and ensure even cooking.

• Create Pepper Coating

Crush black peppercorns using a mortar or heavy skillet bottom. Spread crushed pepper on a plate and firmly press steaks into the coating, ensuring complete coverage.

• Sizzle and Seal

Heat skillet with a blend of olive oil and butter until golden and smoking. Carefully place pepper-crusted steaks into the hot pan, creating a delicious caramelized exterior.

• Master the Perfect Cook

Sear steaks for 4 minutes per side for a mouthwatering medium-rare. Transfer to a resting plate and tent with foil, preserving the precious pan drippings.

• Craft Luxurious Sauce

Remove pan from heat and carefully ignite cognac with a long match. Gently shake to extinguish flames, then return to medium heat. Whisk in heavy cream, continuously stirring for 5-6 minutes until the sauce reaches a silky, spoon-coating consistency.

• Final Flourish

Season sauce with a touch of salt, add a splash of cognac, and lovingly coat the steaks with the rich, velvety sauce. Serve immediately for a restaurant-worthy dining experience that will tantalize your taste buds.

Tips for Mastering Alton Brown’s Steak Au Poivre

• Customize Pepper Intensity: Adjust the amount of crushed black peppercorns based on personal spice preference, ranging from a light dusting to a bold, fiery coating.
• Upgrade Meat Selection: Choose prime cuts like ribeye or filet mignon for maximum tenderness, or experiment with different steak varieties to discover your ideal flavor profile.
• Master Perfect Doneness: Use a meat thermometer to achieve precise cooking temperatures – 125°F for rare, 135°F for medium-rare, and 145°F for medium, ensuring consistent results every time.
• Create Alternative Pan Sauces: Swap cognac with brandy, white wine, or beef broth to develop unique flavor dimensions that complement the peppery steak perfectly.

Serving Alton Brown’s Peppery Steak Dish

• Plate with Elegant Flair: Arrange steaks on warmed plates, drizzling rich cognac cream sauce dramatically over the top to create a restaurant-style presentation.
• Pair with Classic Sides: Serve alongside creamy mashed potatoes, roasted asparagus, or crisp green salad to complement the peppery steak's bold flavors.
• Wine Companion Selection: Choose a robust red wine like Cabernet Sauvignon or Syrah to enhance the pepper and cognac notes, creating a luxurious dining experience.
• Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or chives over the steak to add a pop of color and bright, fresh flavor to the rich dish.

Storing Alton Brown’s Steak Leftovers

• Preserve Peak Freshness: Store leftover steak in an airtight container within the refrigerator for 3-4 days. Wrap tightly in plastic wrap or aluminum foil to prevent moisture loss and maintain optimal flavor.
• Quick Reheat Strategy: Gently warm refrigerated steak in a skillet over medium-low heat for 2-3 minutes per side. Add a splash of beef broth to prevent drying and restore juiciness. Avoid microwave reheating to preserve texture.
• Sauce Storage Solution: Keep remaining sauce separately in a sealed container. Refrigerate for up to 2 days. Reheat slowly in a small saucepan, whisking occasionally to restore smooth consistency and prevent separation.
• Freezer-Friendly Technique: Slice steak into portions before freezing. Wrap individually in freezer-safe packaging, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator for best results and minimal texture loss.

Legendary Alton Brown Steak Au Poivre Recipe

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4.9 from 35 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Alton Brown’s steak au poivre blends classic French culinary techniques with bold pepper flavors. Tender beef medallions create an elegant meal that satisfies sophisticated palates while remaining surprisingly simple to prepare.

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Ingredients

Scale 1x2x3x

• 4 tenderloin steaks, 6 to 8 oz (170 to 225 g), no more than 1 ½ in (3.8 cm) thick
• ⅓ cup (80 ml) Cognac, plus 1 tsp (5 ml)
• 1 cup (240 ml) heavy cream
• 2 tbsps (30 ml) whole peppercorns
• 1 tbsp (15 g) unsalted butter
• 1 tsp (5 ml) olive oil
• Kosher salt

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Instructions

1. Preparation: Allow steaks to rest at room temperature for 30-45 minutes. Season generously with kosher salt.
2. Peppercorn Coating: Crush black peppercorns into coarse fragments using a mortar and pestle or heavy kitchen knife. Spread evenly on a plate and press steaks firmly to create a comprehensive pepper crust.
3. Searing Setup: Heat a heavy-bottomed skillet over medium-high heat with a blend of olive oil and unsalted butter until the mixture shimmers and foams slightly.
4. Cooking Process: Introduce peppered steaks to the hot skillet, listening for the distinctive sizzle. Cook 3-4 minutes per side for medium-rare, developing a golden-brown exterior while maintaining internal succulence.
5. Resting Technique: Transfer steaks to a clean plate and loosely tent with aluminum foil to preserve warmth and allow meat juices to redistribute.
6. Sauce Creation: Remove skillet from heat and carefully ignite cognac using a long match, tilting the pan to spread and burn off alcohol. Once flames subside, return pan to medium heat and whisk in heavy cream, creating a smooth sauce.
7. Finishing Touches: Simmer sauce for 4-6 minutes until it reaches a luxurious, coating consistency. Season with a pinch of salt and additional cognac. Gently return steaks to the pan, coating them with the rich, peppery cream sauce before serving.

Notes

• Temper Meat Perfectly: Allow steaks to rest at room temperature 30-45 minutes before cooking to ensure even heat distribution and optimal tenderness.
• Crush Peppercorns Strategically: Use a mortar and pestle or knife’s flat side to create coarse, uneven pepper fragments for maximum flavor and textural crust.
• Control Searing Heat: Watch for slight shimmering and foaming of oil-butter blend, indicating ideal skillet temperature for creating a golden-brown, crispy exterior.
• Master Sauce Technique: Carefully flame cognac to burn off alcohol, creating depth of flavor, and whisk cream consistently to achieve a smooth, luxurious sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 563
• Sugar: 1 g
• Sodium: 310 mg
• Fat: 46 g
• Saturated Fat: 28 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 38 g
• Cholesterol: 135 mg