You’re planning to please and to impress, so preparing a delicious meal for your loved one is the perfect choice. One meal comes to mind when I think of “date night,” and that’s Steak au Poivre with a side of roasted garlic mashed potatoes and creamed spinach—my go-to love potion.
Seriously, Steak au Poivre is the way to go! It’s a tried-and-true recipe of mine: strip steaks seared until medium-rare, then smothered in a creamy cognac sauce that rivals the best steakhouses. Serve it with mashed potatoes to sop up every last bit of the sauce.
The combination of the peppercorn crust and creamy cognac-shallot sauce with the seared beef is intensely flavorful and downright impressive. This classic French steak is easy to make and hits the spot every single time.
This recipe makes enough for two—perfect for a date night dinner!
In case you’re wondering what cut of beef is best for Steak au Poivre, go with beef filets—the classic choice. Knowing how to cook a good steak will take you far in life, but knowing how to cook a great Steak au Poivre will take you even further. This dish stars a peppercorn-crusted, pan-seared filet topped with the most utterly delicious sauce you’ve ever tasted.
When I’m making steak sauce, I love to sear the steaks in the same cast-iron skillet I’ll use to make the sauce. That way, all those meaty, savory juices and bits go right into the pan sauce. To bump up the beefy flavor even more, I add a crushed beef bouillon cube to the sauce. It adds a richness and savoriness that’s truly out of this world.
The key to this recipe is having every ingredient ready to go within arm’s reach—it moves fast! The second the steaks go into the oven, you’ll need to start the sauce. Then, as soon as the sauce is ready, spoon every blissful drop over the steaks and prepare to fall in love. Again, this recipe makes enough for two—perfect for a cozy date night at home.
Beef filets are the classic choice for this dish, but you can also use a New York strip.
Making the SauceCognac or whiskey work great—you just need ½ cup to deglaze the pan. If you want to skip the alcohol, use beef broth. It won’t give you quite the same depth of flavor, but it will still be delicious.
Ingredients:2 (6-oz.) beef filets (about 1½ inches thick)1 tsp. kosher salt, plus more to taste2 Tbsp. whole multicolor peppercorns1 Tbsp. olive oil2 Tbsp. salted butter1 Tbsp. Dijon mustard½ beef bouillon cube, crumbled½ cup brandy or cognac¾ cup heavy cream
Instructions:1. Preheat the oven to 400°F.2. About 30 minutes before cooking, remove the steaks from the refrigerator. Pat them dry with paper towels and season all over with salt. Set aside.3. Place the peppercorns in a zip-top bag and use a rolling pin or heavy-bottomed skillet to roughly crush them. Place the crushed peppercorns in a shallow dish. Press the filets into the peppercorns to create a crust on both sides. Reserve any leftover crushed peppercorns (you should have about 2 teaspoons).4. Heat the oil and 1 tablespoon of butter in a 10-inch heavy-bottom skillet over medium-high heat. Add the steaks and sear until a dark crust forms, about 2 minutes per side. Transfer the steaks to a baking sheet and place them in the oven. Cook to your desired doneness—about 5 to 6 minutes for medium-rare (130°F internal temperature). Let the steaks rest on a cutting board.5. Meanwhile, reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter, the Dijon mustard, bouillon cube, and reserved peppercorns. Whisk to combine.6. Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble as the alcohol cooks off. Return the pan to the heat and bring to a boil. Let the brandy reduce slightly, stirring and scraping up the flavorful bits from the bottom of the pan—about 1 minute. Whisk in the heavy cream and simmer, stirring frequently, until thickened and reduced by about half, 4 to 6 minutes. Taste for salt.7. Serve the steaks with the sauce spooned generously over the top and the remaining sauce on the side. Add your mashed potatoes and creamed spinach, and enjoy!