Steak au Poivre or, Steak in a creamy green Peppercorn sauce is a classic recipe that is easy to make at home and everyone loves. My version however is alcohol free, making it suitable for all eaters.
You really don’t have to go to a fancy restaurant to eat Steak au Poivre.
The classic version uses cognac for the sauce but I’ve made this non alcoholic version and so far no one has even noticed. The secret ingredient is the Worcestershire sauce, it’s a great addition of flavor if you don’t want to use alcohol or simply don’t have a bottle of cognac or brandy sitting around in the house.
Cooking Steak is a personal thing and most chefs have their own tricks, I like to sear the heck out of mine to get the most caramelized meat flavor and I add the butter half way thru cooking so it doesn’t burn, but we do want that buttery flavor. If you have a cast iron skillet, use it.
• 4 x 250 gr/8.8 oz Steaks, about 3cm/1.2 ” thick (I used Rib-eye)
• 1 tbsp. Black peppercorns, crushed or freshly ground coarse black pepper
• 3 tbsp. Butter, divided into three
• a little neutral flavored olive oil for rubbing the meat
• 4 tbsp green peppercorns in brine
• 240 ml/1 cup heavy cream
• 60 ml/1/4 cup beef stock
• 7.5 ml/1 1/2 tsp Worcestershire sauce
• a few dashes of Frank’s hot sauce or Tabasco
Take the Steaks out of the refrigerator 30 minutes before cooking, so they can get to room temperature.
Crush the black peppercorns in a pestle and mortar until medium fine.
Pat the steaks dry and rub them all over with a little oil.
Season the steaks on both sides with the pepper and salt just before cooking.
Heat a (cast iron) skillet to piping hot.
Place the Steaks in the pan and don’t move them, after one minute turn them over and sear for one more minute.
Now sear the sides quickly, add one tablespoon of the butter, turn the heat to medium. Add another tablespoon of butter.
After two to three more minutes add the remaining butter, depending on how you want your steak done, add the green peppercorns. Remove the steaks to a (warm)* plate and cover with foil to rest while you finish the sauce.
Add the beef stock to the pan, reduce by half and add the cream, turning heat to low.
Add the hot sauce and Worcestershire sauce. Taste and adjust seasoning, adding more ground pepper if you like. Place the steaks on a serving platter or individual plates and cover with some of the sauce.
I always serve the steaks with French fries for mopping up the green peppercorn sauce, it’s so delicious.
*The steaks in the photographs were cooked 3 minutes each side.
** Since I always serve steaks with oven fries, I put the plates on top of the oven to warm up a bit. Serve straight away with some vegetables or roasted Broccoli like in the pictures