Steak Au Poivre (Steaks With Crushed Peppercorns)

READY IN: 22mins
Recipe by threeovens

Another version of a French classic.

Top Review by diner524

I love have always served sauteed onions with steak, so had to try this recipe. I used a ribeye and chose to grill it while making the sauce on the stove top. I had to sub onions for the shallots, as what I had on hand, otherwise made as written. Next time I would cook the sauce longer to allow it to thicken more!! Thanks for sharing the recipe. Made for ZWT 5.

Ingredients Nutrition


  1. Sprinkle the steaks with salt on both sides. Season with the peppercorns and press into steaks so they adhere.
  2. Heat oil in a heavy skillet over high heat until almost smoking. Add steaks and cook about 3 minutes and turn. Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
  3. Pour off fat from skillet, then add 2 teaspoons butter. Add shallots and cook, stirring, until wilted. Add wine and cook, while stirring, until wine is almost evaporated. Add cream and cook 1 minute. Swirl in remaining butter and pour gravy over steaks.

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