Alton Brown Steak Au Poivre Recipe

This Alton Brown Steak Au Poivre recipe is a sophisticated and peppery main course, which calls for tender filet mignon and a rich Cognac cream sauce. It’s a steakhouse classic you can make at home, ready in about 30 minutes.

Alton Brown Steak Au Poivre Ingredients

• 4 beef tenderloin steaks (filet mignon), about 6–8 oz each and 1 inch thick
• 2 tbsp whole black peppercorns, coarsely cracked
• 1 tsp kosher salt
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• ⅓ cup Cognac or Brandy
• 1 cup heavy cream

How To Make Alton Brown Steak Au Poivre

1. Crack the pepper: Place the whole peppercorns in a zip-top bag and smash them with a mallet or rolling pin, or use a mortar and pestle. You want coarse chunks of cracked pepper, not a fine powder.
2. Crust the steak: Season the steaks on all sides with the kosher salt. Spread the cracked peppercorns evenly onto a plate. Press the top and bottom of each steak firmly into the peppercorns to create a substantial crust. The pepper should stick to the meat.
3. Sear the meat: In a large heavy-bottomed skillet (cast iron or stainless steel, not non-stick), heat the butter and olive oil over medium-high heat until the butter melts and begins to smoke. Place the steaks in the pan.
4. Cook to temperature: Sear the steaks for about 4 minutes on each side for medium-rare. Do not move them while they sear so the crust stays intact. Check internal temperature (125°F-130°F for medium-rare). Remove steaks to a plate, cover loosely with foil, and let rest.
5. Deglaze: Remove the pan from the heat (this is crucial for safety). Pour off any excess fat, but leave the brown bits (fond). Pour the Cognac into the pan.
6. Flambé (or reduce): Return the pan to the heat. If you are comfortable, carefully ignite the alcohol with a long match to flambé it (stand back!). Shake the pan gently until the flames die down. Alternatively, just boil the liquid rapidly for 1–2 minutes until the alcohol smell evaporates and the liquid reduces to a syrup.
7. Make the sauce: Pour the heavy cream into the pan. Bring the mixture to a boil. Whisk constantly for 5–6 minutes until the sauce thickens and coats the back of a spoon. Taste and add a pinch of salt if needed (the pepper from the pan will season it).
8. Serve: Place the resting steaks back into the pan for 30 seconds just to warm the surface, or spoon the hot sauce generously over the steaks on the serving plates.

Recipe Tips

• Peppercorn Texture: The difference between a good Au Poivre and a bad one is the grind. Fine pepper burns and tastes bitter. Coarse cracked pepper toasts and provides a crunchy texture.
• Safety First: When adding the Cognac, take the pan off the burner. Alcohol vapors can ignite instantly over a gas flame. If flambéing, keep a lid nearby to smother flames if they get too high.
• Pan Choice: Avoid non-stick pans. You need a metal pan to develop the “fond” (caramelized meat bits) which is the flavor base for the cream sauce.
• Resting: Resting the meat allows the juices to settle. The juices that run out onto the plate while resting should be poured back into the cream sauce for extra flavor.

What To Serve With Alton Brown Steak Au Poivre

This rich, peppery dish needs simple sides.

• Frites (French Fries): The traditional “Steak Frites” experience.
• Asparagus: Steamed or roasted.
• Green Salad: With a sharp mustard vinaigrette to cut the cream.
• Red Wine: A bold Cabernet or Bordeaux.

How To Store Alton Brown Steak Au Poivre

• Refrigerate: Store the steak and sauce separately if possible. The steak keeps for 3 days. The sauce will solidify but melts upon heating.
• Reheat: Reheat the steak gently in a low oven. Reheat the sauce on the stove with a splash of milk to loosen it.
• Freeze: Not recommended. Cream sauces separate and filet mignon texture suffers when frozen cooked.

Alton Brown Steak Au Poivre Nutrition Facts

• Calories: 650kcal
• Protein: 42g
• Carbohydrates: 4g
• Fat: 48g
• Saturates: 24g
• Sugar: 1g
• Salt: 0.8g

Nutrition information is estimated per steak with sauce.

FAQs

Alton Brown Steak Au Poivre Recipe

Author: Sandra Cooking Method:Pan-Sear Cuisine:French Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A classic French preparation of filet mignon crusted in coarse peppercorns and served with a luxurious reduced cognac cream sauce.

Ingredients

• 4 filet mignon steaks
• 2 tbsp coarse cracked pepper
• 1 tsp salt
• 1 tbsp butter
• 1 tbsp oil
• ⅓ cup Cognac
• 1 cup heavy cream

Instructions

1. Crust salted steaks in cracked pepper.
2. Sear in butter and oil for 4 mins/side.
3. Remove steaks and rest.
4. Deglaze pan with Cognac (off heat).
5. Boil to reduce alcohol.
6. Add cream and simmer 5 mins until thick.
7. Pour sauce over steaks.

Notes

• Pressing the peppercorns firmly into the meat before cooking ensures they stick during the sear and form a crust rather than falling off in the pan.
• If you do not have a mallet to crack the peppercorns, you can use the bottom of a heavy skillet to crush them on a cutting board.
• The sauce relies on reduction to thicken (evaporating the water from the cream), so be patient and let it boil until it coats the spoon; adding flour or cornstarch changes the texture and flavor.

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