Mohamed Shili This delicious Julia Child Steak Au Poivre is a quick and easy way to enjoy a creamy, flavorful meal. With tender steaks, rich cognac sauce, and a hint of black pepper, it’s a simple yet elegant dish. Perfect for a special dinner or using ingredients you already have on hand!
Ingredients Needed
- 1 tablespoon whole black peppercorns (or more to taste)
- 2 (6-ounce) tenderloin steaks, 1 1/4-inch thick
- 2 tablespoons butter
- 1 tablespoon minced shallot
- 2 tablespoons cognac
- 2 tablespoons red wine
- 1/4 cup beef broth
- 2 tablespoons heavy whipping cream
How To Make Steak Au Poivre
- Crack the Peppercorns: Use a mortar and pestle or a rolling pin to crack the black peppercorns. Press the cracked peppercorns firmly into both sides of the steaks.
- Cook the Steaks: Heat butter in a heavy skillet over medium-high heat. Add the steaks and cook, turning with tongs, until browned, about 2 minutes per side. Reduce the heat to medium and continue cooking, turning the steaks often, until they start to firm up and are hot with a slightly pink center, about 5 minutes per side. Transfer the steaks to a plate and cover to keep warm.
- Make the Sauce: Add the minced shallot to the skillet. Pour in the cognac and red wine, then simmer, stirring constantly, for about 2 minutes until the liquid reduces. Add the beef broth and continue simmering, scraping up any browned bits from the bottom of the skillet, for about 2 minutes until the sauce is smooth. Stir in the cream and cook for another 1-2 minutes until the sauce is heated through.
- Serve: Pour the creamy sauce over the steaks and serve immediately.
Recipe Tips
- Press the peppercorns firmly: To get the full flavor, press the cracked peppercorns deeply into the steaks before cooking. This creates a nice crust and intensifies the taste.
- Adjust cooking time for your steak thickness: If your steaks are thicker or thinner, adjust the cooking time slightly to ensure they’re cooked just how you like them.
- Use a heavy skillet: A heavy skillet holds heat well and helps cook the steak evenly, giving you a great sear.
- Let the steak rest after cooking: Rest the steak for a few minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful.
- Don’t skip the simmering step: When making the sauce, let the wine and broth reduce properly. This step ensures your sauce is rich and full of flavor.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover Steak Au Poivre in an airtight container and store in the refrigerator for up to 3 days.
- Reheating: To reheat leftover Steak Au Poivre, gently warm the steak in a skillet over low heat, adding a splash of beef broth or cream to keep it moist for 5-7 minutes.
Nutrition Fact
Serving Size: 1 serving (approximately 165 grams)
- Calories: 171
- Total Fat: 8.3g
- Saturated Fat: 3.3g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 3.4g
- Cholesterol: 52mg
- Sodium: 0.8g
- Potassium: 313.5mg
- Dietary Fiber: 0.7g
- Sugars: 1.8g
- Protein: 17g
- Calcium: 22mg
- Iron: 1.3mg
More Julia Child Recipes:
Julia Child Steak Au Poivre
Description
This delicious Julia Child Steak Au Poivre is a quick and easy way to enjoy a creamy, flavorful meal. With tender steaks, rich cognac sauce, and a hint of black pepper, it’s a simple yet elegant dish. Perfect for a special dinner or using ingredients you already have on hand!
Ingredients
Instructions
- Crack the Peppercorns: Use a mortar and pestle or a rolling pin to crack the black peppercorns. Press the cracked peppercorns firmly into both sides of the steaks.
- Cook the Steaks: Heat butter in a heavy skillet over medium-high heat. Add the steaks and cook, turning with tongs, until browned, about 2 minutes per side. Reduce the heat to medium and continue cooking, turning the steaks often, until they start to firm up and are hot with a slightly pink center, about 5 minutes per side. Transfer the steaks to a plate and cover to keep warm.
- Make the Sauce: Add the minced shallot to the skillet. Pour in the cognac and red wine, then simmer, stirring constantly, for about 2 minutes until the liquid reduces. Add the beef broth and continue simmering, scraping up any browned bits from the bottom of the skillet, for about 2 minutes until the sauce is smooth. Stir in the cream and cook for another 1-2 minutes until the sauce is heated through.
- Serve: Pour the creamy sauce over the steaks and serve immediately.
Notes
- Press the peppercorns firmly: To get the full flavor, press the cracked peppercorns deeply into the steaks before cooking. This creates a nice crust and intensifies the taste.
- Adjust cooking time for your steak thickness: If your steaks are thicker or thinner, adjust the cooking time slightly to ensure they’re cooked just how you like them.
- Use a heavy skillet: A heavy skillet holds heat well and helps cook the steak evenly, giving you a great sear.
- Let the steak rest after cooking: Rest the steak for a few minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful.
- Don’t skip the simmering step: When making the sauce, let the wine and broth reduce properly. This step ensures your sauce is rich and full of flavor.
Julia Child Steak Au Poivre
