Steak au Poivre is a luxurious staple of French restaurants all over the world. A juicy medallion of beef (traditionally the prized fillet mignon cut) is crusted in a layer of coarsely ground peppercorns and seared to perfection in a hot skillet. The pan sauce that accompanies the steak is prepared in a dramatic flourish tableside as the cognac is flambeed to cook off the alcohol and then reduced with cream and stock. We’ve simplified this extravagant meal by using our Suvie to cook the steak sous vide so it will come out perfectly every time. A quick sear in a hot skillet, while the potatoes and broccoli are broiling, develops a crust and flavor on the meat. We add a healthy portion of crushed black peppercorns to the cream sauce made with the juices from the meat. So enjoy a glass of your favorite red wine and let Suvie help you make this restaurant meal at home.
My Cook: Steak au Poivre with Smashed Potatoes
- 2 top sirloin steaks, at least 6 oz each
- 12 oz new potatoes
- 8 oz broccoli
- 2 tbsp whole black peppercorns
- 1 shallot
- ¼ cup creme fraiche
- 2 tbsp butter
- ¼ cup chicken stock
- 1 tsp dijon mustard
- 2 tbsp brandy or cognac (optional)
Season the steak generously with salt and pepper, then vacuum seal. Place the steaks in a Suvie pan and cover with water, then insert in the upper right cooking zone. Add the broccoli to a Suvie pan and place in the upper left cooking zone, and put the new potatoes in the starch pan. Season the potatoes with 1 tsp salt. Enter the My Cook settings and cook.
My Cook Settings
Protein: 130˚F, 45 minutes
Vegetable: 6 minutes
Starch: 30 minutes
During the cook crush the peppercorns with a heavy skillet or with a mortar and pestle so that they are coarsely ground. Think of “quartering” the peppercorns but don’t crush them too finely or they may scorch in the pan. Peel and mince the shallot.
After the cook, remove the steaks from their Suvie pan and pat the pan dry. Add the baby potatoes and press down to smash in an even layer. Drizzle the broccoli and potatoes with olive oil, salt and pepper to taste. Broil for 7-10 minutes until browned.
During the broil heat 2 tbsp butter in a skillet. Remove the steaks from the vacuum packaging and pat dry. Add the steaks to the hot skillet and sear for 30 seconds per side. Flip another two times so that the steak cooks for about 1 minute per side. Remove the steak and set aside to rest while you make the peppercorn sauce.
Reduce the heat and add the crushed peppercorns to the remaining butter in the pan, cook for 1-minute stirring frequently to keep the peppercorns from scorching. Add the shallots and saute until tender, about 2 minutes. [Optional: Add 2 tbsp brandy or cognac and cook for 1 minute to cook off the alcohol, be careful if you are working with an open flame as the alcohol can ignite]. Whisk in the chicken stock, creme fraiche, and dijon mustard. Simmer for 1-2 minutes until the sauce is reduced and coats the back of a spoon, season to taste with salt and more fresh ground black pepper.
Divide the potatoes and broccoli between two places. Slice the steak against the grain or serve whole. Spoon the sauce over the steaks. Bon appetit!