Equipment
* optional
Ingredients
Steak & Crust
- 2 sirloin steaks, room temperature
- 10 g whole black peppercorns
- 4 g kosher salt
- 15 ml neutral oil
Red Wine Pan Sauce
- 1 shallot, finely minced
- 60 ml dry red wine
- 120 ml low-sodium beef broth
- 30 g unsalted butter, diced and kept cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 497 kcal
- Protein
- 46 g
- Carbohydrates
- 7 g
- Fat
- 29 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 1119 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 154 mg
- Potassium
- 875 mg
- Calcium
- 94 mg
- Iron
- 4.2 mg
- Magnesium
- 63 mg
- Phosphorus
- 445 mg
- Zinc
- 8.5 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 2.4 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.26 mg
- Niacin
- 15.5 mg
- Folate
- 34 mcg
- Water
- 245 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the whole black peppercorns in a mortar and pestle or under a heavy skillet, and coarsely crush them. Do not grind them into a fine powder.
Season the steaks generously with kosher salt on both sides. Press the crushed peppercorns firmly into the flesh so they adhere to the surface.
Heat the neutral oil in a heavy-bottomed or cast iron skillet over medium-high heat. Once the oil is shimmering, carefully add the steaks. Sear for 3 to 4 minutes per side for medium-rare, targeting an internal temperature of 54 degrees C (130 degrees F).
Transfer the steaks to a cutting board, tent loosely with aluminum foil, and let them rest while preparing the sauce.
Reduce the skillet heat to medium. Leaving the residual beef fat and peppercorns in the pan, add the minced shallot. Cook until softened and fragrant, about 1 minute.
Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer until the wine is almost entirely evaporated.
Add the beef broth to the skillet. Increase the heat slightly and simmer until the liquid reduces by half, thickening slightly.
Remove the skillet from the heat. Whisk in the cold, diced butter one piece at a time until the sauce is glossy and emulsified. Stir in any resting juices from the steaks.
Slice the rested steak against the grain. Plate immediately and spoon the warm red wine peppercorn sauce generously over the top.
Chef's Notes
- Freshly crushing whole peppercorns is non-negotiable here. Pre-ground pepper contains harsh, dusty compounds that easily burn, whereas freshly crushed peppercorns retain a floral, fruity heat.
- Monter au beurre is the classic French technique of whisking cold butter into a hot sauce off the heat. The temperature differential is what creates a stable, luxurious emulsion.
- Do not skip the resting phase. Cutting into the steak too early will flood your cutting board with juices, leaving the meat dry. Always add those escaped juices back into your pan sauce for extra depth.
Storage
Refrigerator: 3 days — Store steak and sauce in separate airtight containers.
Reheating: Gently reheat the sauce on the stove over low heat. Slice the cold steak thinly and pour the warm sauce over it, or briefly warm the steak in a 120C/250F oven.
Troubleshooting
Pan sauce is thin and watery.
Cause: Insufficient reduction of the beef broth before adding butter.
Fix: Place back on low heat and simmer gently to evaporate more liquid, whisking continuously so the butter does not split.
Prevention: Ensure the broth reduces by at least half until it begins to coat the pan slightly.
Sauce splits and looks greasy.
Cause: Pan was too hot when butter was added, or butter was not cold enough.
Fix: Whisk in a tablespoon of cold water vigorously to re-establish the emulsion.
Prevention: Always remove the pan from direct heat before mounting with cold butter.
Peppercorn crust tastes overly burnt or bitter.
Cause: Skillet temperature was too high or an oil with a low smoke point was used.
Fix: Gently scrape off the most blackened sections of the crust before serving. The sauce will help mask some bitterness.
Prevention: Manage stovetop heat carefully and use a neutral, high-smoke-point oil like grapeseed.
Cultural Context
Steak au Poivre is a hallmark of French bistro dining that gained immense popularity in the mid-19th century. While traditionally prepared with a tenderloin and a heavy cream and cognac sauce, this accessible variation leverages the robust, beefy flavor of sirloin paired with a bright, acidic red wine reduction, lightening the dish while retaining its aggressive peppery character.
