Steak au Poivre

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Serves: 4-6 Cooking Time: 30 minutes


  • 2 lbs sirloin steak
  • 2 tbsp olive oil, divided
  • 3 tbsp whole peppercorns, pulverized in food processor (coarse grind)
  • 2 tsp kosher salt
  • 1 cup red wine
  • 1/4 cup cream (you can substitute with coconut milk if dairy free)
  • salt + pepper to taste



Rub sirloin steak liberally with 1 tbsp olive oil.


Sprinkle both sides of steak with salt.


Place pulverized peppercorns in bottom of shallow dish; cover steak with thin layer of pepper.


Pour remaining tbsp oil in frying pan; place on medium-high heat.


Once pan is hot, place steak in pan and don't move it for 4 minutes. Allow it to get a good sear. Flip steak and cook for another 4 minutes for a medium to medium-rare temperature. Cook longer if desired.


Remove steak and cover with piece of aluminum foil until ready to eat (this is to keep warm + juicy). Allow to set for at least 5 minutes.


Deglaze pan with cup of wine. Cook on medium heat until liquid is reduced by half. Turn off stove and gently stir in cream. Add more salt + pepper to taste, if needed.


Slice steak against the grain and drizzle with sauce. Serve immediately.

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