Steak au Poivre

5 from 1 vote

Rich and peppery, this classic French steak dish can be made with top sirloin or filet mignon and results in a special meal. Serve with cauliflower mash and a fresh salad or creamed kale, as shown here.

Course Main Course

Cuisine French

Keyword beef, dairy-free, dinner, egg-free, french, lunch, main, nightshade-free, nut-free, steak

Prep Time 10

Cook Time 20

Total Time 1

Servings

Calories 755kcal

Author Jenny Ross

Ingredients

1 pound top sirloin steak or filet mignon, 2 8-ounce steaks
salt to taste
2 tablespoons avocado oil
2 tablespoons whole peppercorns crushed, see note
2 tablespoons butter omit for dairy-free
1/2 teaspoon dried thyme
1 garlic clove peeled and smashed
1/4 cup brandy optional
1/3 cup chicken stock
1/3 cup heavy cream or coconut cream for dairy-free
1 teaspoon gelatin

Instructions

Preheat the oven to 375ºF.
Season the steaks generously with salt and set aside for 30 minutes. Blot them as dry as possible with paper towels and then coat one side completely with the crushed peppercorns.
Heat a cast iron skillet oven medium high heat and when hot, add the avocado oil. Add the steak, peppercorn coated side down, and cook until golden, 3-5 minutes. Flip and sear the second side, another 3-5 minutes.
Transfer pan with steaks to the oven and cook another 5-10 minutes, until they reach an internal temperature of 125ºF (this will depend on the thickness of your steak so best to check its temperature). Remove steaks to a plate and rest them while you finish the sauce.
Return the skillet to the stovetop and add the brandy, if using. Reduce until little to no liquid is left. Add the chicken stock and reduce by half. Finally, add the cream, and sprinkle with gelatin. Cook, stirring to dissolve gelatin and reduce until the sauce coats the back of a spoon. Adjust salt to taste. Serve on top of the steaks.

Notes

To crush the peppercorns, wrap them in a kitchen towel and use a heavy cast iron skillet to press them/crack them into halves and quarters. You can also use a pepper mill, if yours has a very coarse setting on it.

Nutrition