Steak au Poivre

Steak au Poivre


5 minutes


10-15 minutes


2 servings

Chef's Notes

A classic of French cuisine! A super simple recipe to make but that will definitely impress your companions at meal time!


salt to taste

2 tablespoons ground black peppercorns

2 medallions 

1 tablespoon olive oil

1 tablespoon of butter

1 minced garlic clove

1/4 cup brandy

1/2 cup of chicken broth

1 cup of fresh cream

salt to taste

Step by step

1. I start by coarsely grinding the peppercorns, those who prefer can cut them with a knife,

2. I season the meat with salt on all sides and roll it in pepper to form a crust,

3. Heat the oil and butter in the frying pan,

4. Add the meat and let it brown well,

5. Brown for 2 minutes on each side and then turn to sear the side of the meat quickly,

6. I remove it from the pan, together with the crushed garlic clove (I put it unpeeled because we will remove it later),

7. I add the brandy and let the alcohol evaporate,

8. Then add the chicken broth that will give even more flavor to our preparation,

9. I let it cook for about 2-3 minutes to reduce and add the cream,

10. I cook to reduce and incorporate,

11. I adjust the seasoning and return with the meat to heat in the sauce for 1 minute.

This dish is divine with French fries, mashed potatoes, Piedmontese rice, plain rice! 

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