Steak au Poivre

Recipe serves 4 (one steak is demonstrated in the video)


  • four 7-oz tenderloin filets
  • kosher salt
  • crushed black peppercorns
  • 1 tbsp olive oil
  • 2 cups brandy (Chef Martin uses Cognac)
  • crushed black peppercorns
  • 1 cup heavy cream
  • 1½ sticks (¾ cup) softened butter


  1. Pat dry beef fillets, season with salt and press crushed peppercorns in on all sides
  2. Place skillet over medium high heat and add olive oil. When the oil starts to slightly smoke, add beef and sear on all sides. For a medium rare steak, cook 2 minutes per side or to internal temperature of 120º
  3. Remove meat from skillet and set aside to rest for about 5 minutes
  4. In the same skillet, add additional peppercorns, add brandy off-heat, return pan to the stove and reduce by half
  5. Add heavy cream and reduce again
  6. Take pan off heat and melt in butter
  7. Place steak on serving plates and top with sauce