Introduction
Peppercorn steak, or steak au poivre, is a classic French dish that delivers bold flavor with a satisfying kick. The crushed peppercorn crust adds spice and texture, while the creamy mushroom sauce brings richness and earthy depth. This dish is surprisingly easy to prepare and pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
🛒 Ingredients
For the Steak:
- 2 boneless ribeye steaks (1 to 1½ inch thick)
- 2 tbsp whole black peppercorns (or a mix of peppercorns), crushed coarsely
- Salt, to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Creamy Mushroom Sauce:
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot, finely chopped (or ½ small onion)
- 2 cloves garlic, minced
- 200g (about 7 oz) mushrooms (cremini, button, or mixed), sliced
- ½ cup beef broth (or red wine for a richer flavor)
- ¾ cup heavy cream
- 1 tsp Dijon mustard (optional for a tangy note)
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh thyme leaves (or ½ tsp dried)
🍳 Instructions
Step 1: Prep the Steaks
- Let steaks come to room temperature for 30 minutes before cooking.
- Season both sides generously with salt.
- Press the crushed peppercorns evenly into both sides of the steak to form a crust.
Step 2: Sear the Steaks
- Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet (cast iron preferred) over medium-high heat.
- Once hot and shimmering, add the steaks.
- Sear for 3–4 minutes on each side for medium-rare (adjust time depending on thickness and preferred doneness).
- Transfer steaks to a plate and tent with foil to rest.
Step 3: Make the Mushroom Sauce
- In the same pan, reduce heat to medium. Add 1 tbsp butter and 1 tbsp olive oil.
- Sauté shallots for 1–2 minutes until soft.
- Add garlic and sliced mushrooms. Cook for 5–7 minutes, stirring, until mushrooms are browned and tender.
- Deglaze the pan with beef broth (or red wine), scraping up any browned bits.
- Stir in cream, Dijon mustard (if using), thyme, salt, and pepper.
- Simmer 3–5 minutes until sauce is thickened slightly.
Step 4: Serve
- Spoon the creamy mushroom sauce over the rested steaks.
- Serve hot, optionally with sides like:
- Garlic mashed potatoes
- Roasted asparagus
- Crusty bread or rice
👨🍳 Chef’s Tips
- Crushing peppercorns: Use a mortar and pestle or place them in a zip-top bag and crush with a rolling pin.
- Doneness check: Use a meat thermometer. Medium-rare is 130–135°F (54–57°C).
- Variations: Try adding a splash of brandy before the cream for a true French-style sauce.