Steak au Poivre

by Michele Pesula Kuegler | May 28th, 2009 | Main Dishes, Recipes

steak-au-poivreAs I was thinking about dinners for this week, I knew that I wanted one of the dishes to include steak.  With a multi-day stretch of rain forecast, grilling was a less desirable option.  Panfrying the steaks seemed like a simple way to make dinner on an evening that was most likely to be filled with taking children to and from practices.

Although panfrying on its own would have been okay, I wanted to make a dinner with a bit more flavor.  Searching through my cookbooks, I found several different recipes for Steak au Poivre.  This dish seemed to have a variety of options for its sauce- some using butter for richness, others using heavy cream.  I took elements from several recipes and created my own recipe that was lighter than all of the recipes I saw.

As luck would have it, the day I decided to make this dish was rainy, which caused the cancellation of one child’s practice.  With no transporting of children needed until 7:00 pm, we had the opportunity to enjoy a more leisurely dinner.  With steaks cooked to everyone’s preference (medium well for the girls and medium for the boys) and topped with a lightly creamy sauce, dinner was an enjoyable meal that didn’t need to be rushed.

Steak au Poivre


  1. 2 lb. top sirloin, cut into 4 1-inch steaks
  2. 1 Tb. freshly ground pepper
  3. salt
  4. 2 Tb. butter
  5. 1/4 cup Cognac
  6. 1/4 cup beef broth
  7. 1/2 cup whole milk
  8. 1 tsp. dijon mustard
  9. cornstarch
  1. Press pepper into both sides of each steak. Sprinkle salt onto one side of each steak.
  2. Heat large frying pan over medium heat, and add butter. When butter is melted, place steaks in pan.
  3. Cook for 6 minutes, flip steaks and cook for an additional 6 minutes. (This amount of time should produce medium steaks. Use a meat thermometer to check for doneness.)
  4. Remove steaks from pan, place on plate, and cover with foil. Remove pan from heat, and add cognac and broth. Return to heat, and stir to combine.
  5. Add milk and mustard, and bring to boiling. Sprinkle a pinch or two of cornstarch on sauce, and continue stirring.
  6. Allow to boil for approximately 5 minutes, or until sauce thickens.
  7. Serve steaks topped with several tablespoons of sauce.
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