Sous Vide Steak au Poivre with Smashed Potatoes

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 are cooking, develops a crust and flavor on the meat. Pair this meal with a glass of your favorite red wine and let Suvie help you make this restaurant meal at home.

Steak au Poivre with Smashed Potatoes

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours
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  • 2 (6 oz) top sirloin steaks 
  • 2 tbsp whole black peppercorns 
  • 12 oz new potatoes 
  • 2 tbsp olive oil 
  • 2 tbsp butter 
  • 1 shallot, peeled and minced 
  • 2 tbsp brandy or cognac
  • ¼ cup beef broth 
  • ¼ cup creme fraiche or sour cream
  • 1 tsp Dijon mustard 
  • 2 tbsp fresh parsley leaves


1) Pat steaks dry with paper towels and season with ½ tsp salt. Vacuum seal steaks using a vacuum sealer or with the immersion method, place in a Suvie pan, and cover with water. Place the steaks in the bottom zone of your Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 45 minutes 

Top Zone: Sous Vide at 130°F for 0 minutes 

2) During the cook, crush 2 tbsp peppercorns with a heavy skillet or with a mortar and pestle. Think of “quartering” the peppercorns but don’t crush them too finely or they may scorch in the pan. After the cook, remove the pan from your Suvie. Remove steaks from the vacuum seal bags and pat dry with paper towels. 

3) Place 12 oz of potatoes in another Suvie pan, drizzle with 1 tbsp of olive oil, season with ¼ tsp salt and a pinch of black pepper. Place potatoes in the top zone of your Suvie and roast at 400°F for 30 minutes, or until the potatoes are fork tender. 

4) Heat 1 tbsp of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place steaks into the skillet and sear until browned, about 1 minute per side. Remove steaks from the skillet and set aside to rest for 5 minutes before slicing. 

5) Return the skillet to medium-low heat, add 2 tbsp butter, and swirl to melt. Add crushed peppercorns and cook, stirring frequently, until fragrant, about 1 minute. Add 1 minced shallot to the skillet, stirring to combine, and sauté 1-2 minutes or until tender. 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 ¼ cup beef broth, ¼ cup creme fraiche, and 1 tsp Dijon mustard. Simmer for 1-2 minutes until the sauce is reduced and coats the back of a spoon. 

6) Once the potatoes are tender, remove the pan from your Suvie. Using a fork, firmly press down on the potatoes to ‘smash’ and divide between 2 plates. Divide sliced steaks between the plates and coat in the sauce. Garnish with parsley leaves before serving. 


Nutritional Information per serving (2 servings per recipe): Calories 779, Total Fat 43g, Total Carbohydrates 35g, Total Sodium 1513mg, Total Protein 57g.

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