Entrée: France – Steak au poivre (Steak au Poivre with Cremini Mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 to 1 1 / 2 lb (450 to 680 g) skirt steak, trimmed
2 to 3 tbsp (30 to 45 ml) coarsely cracked black peppercorns
8 oz (225 g) cremini mushrooms, sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) vegetable oil
1 / 3 cup (80 ml) brandy or cognac (optional)
3 / 4 cup (180 ml) beef stock
1 / 3 cup (80 ml) heavy cream
Salt to taste

Show original ingredient measurements

1 to 1 1 / 2 lb (450 to 680 g) skirt steak, trimmed
2 to 3 tbsp coarsely cracked black peppercorns
8 oz / 225 g cremini mushrooms, sliced
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) vegetable oil
1 / 3 cup (80 ml) brandy or cognac (optional)
3 / 4 cup (180 ml) beef stock
1 / 3 cup (80 ml) heavy cream
Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Press cracked peppercorns onto both sides of the steak and season lightly with salt.
2. Heat oil in a heavy skillet over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to rest.
3. Reduce heat to medium, add 1 tbsp (15 ml) butter and sauté mushrooms until browned; remove and keep warm.
4. Deglaze pan with brandy (careful with flames) or skip and add beef stock, scraping up browned bits; reduce by half.
5. Stir in cream and remaining butter, simmer until sauce coats the back of a spoon.
6. Return mushrooms and sliced steak to the pan to warm briefly, spoon sauce over and serve immediately.

1. Press cracked peppercorns onto both sides of the steak and season lightly with salt.
2. Heat oil in a heavy skillet over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to rest.
3. Reduce heat to medium, add 1 tbsp butter and sauté mushrooms until browned; remove and keep warm.
4. Deglaze pan with brandy (careful with flames) or skip and add beef stock, scraping up browned bits; reduce by half.
5. Stir in cream and remaining butter, simmer until sauce coats the back of a spoon.
6. Return mushrooms and sliced steak to the pan to warm briefly, spoon sauce over and serve immediately.