Seared Steak au Poivre Creamy Peppercorn Mashed Potatoes
This is the kind of dinner that makes a regular night feel like something you’d order at a candlelit bistro—without ever leaving your kitchen. Steak au Poivre is all about contrast: a bold peppercorn crust on the outside, a tender, juicy center, and that silky peppercorn sauce that tastes rich and just a little bit fancy. Add a heap of creamy mashed potatoes to catch every drop of sauce, and you’ve got a plate that feels like pure comfort and celebration at the same time.
It’s perfect for date night at home, a quiet weekend dinner, or anytime you want to cook something that feels impressive but still totally doable. The steak sizzles as it hits the pan, the pepper smells toasty and warm, and the sauce comes together in the same skillet—like magic you can eat.
Ingredients
For the Steak au Poivre
2 filet mignon or sirloin steaks (6–8 oz each)
1 tablespoon whole black peppercorns, coarsely crushed
Salt, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Creamy Peppercorn Sauce
1 tablespoon butter
1 small shallot, finely chopped
1/4 cup cognac or brandy (for deglazing)
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard (optional)
Salt and black pepper, to taste
For the Mashed Potatoes
1 ½ lbs Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup whole milk, warmed
1/4 cup butter
Salt and freshly ground black pepper, to taste
Instructions
1. Make the mashed potatoes
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–18 minutes. Drain well, then mash until smooth. Stir in the warm milk and butter, then season with salt and pepper. Cover and keep warm—these are your cozy foundation.
2. Prep the steaks
Pat the steaks dry with paper towels (this helps them brown beautifully). Press the crushed peppercorns firmly onto both sides. Season lightly with salt. Let the steaks sit at room temperature for 15–20 minutes so they cook evenly.
3. Sear the steaks
Heat the olive oil and butter in a heavy skillet over medium-high heat. Once the butter is foamy and the pan is hot, add the steaks. Sear for about 3–4 minutes per side, depending on thickness and your preferred doneness. Transfer to a plate and let them rest while you make the sauce.
4. Make the creamy peppercorn sauce
Lower the heat to medium. In the same pan (don’t wipe it out—that browned flavor is everything), add the butter and chopped shallots. Sauté for 1–2 minutes until softened and fragrant.
Carefully pour in the cognac or brandy and scrape up the browned bits from the bottom of the pan. Let it simmer for a moment as the alcohol cooks off. (Flambé is optional—if you do it, use caution and stand back.)
Add the beef broth and let it reduce slightly. Stir in the heavy cream and Dijon mustard if you’re using it. Simmer gently until the sauce thickens, about 3–5 minutes. Taste and season with salt and a little extra pepper if you want that extra kick.
5. Serve
Spoon mashed potatoes onto each plate. Slice the steak and place it on top (or serve whole if you’re feeling dramatic). Pour the creamy peppercorn sauce over the steak so it drapes into the potatoes. Garnish with chopped parsley or thyme and serve hot.
Presentation
Spoon a little sauce onto the plate first, then lay the steak over it for a “restaurant” look.
Give the mashed potatoes a smooth swoosh with the back of a spoon for a neat, pretty shape.
Finish with fresh herbs and a few extra cracked peppercorns for a bold, classic touch.
If you want a full steakhouse-style plate, serve with roasted asparagus, green beans, or a simple salad on the side.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
🔥 Kcal: 690 kcal per serving | 🍽️ Servings: 2 servings
Conclusion
This steak au Poivre is rich, cozy, and wonderfully satisfying—peppery crust, tender steak, and that creamy sauce you’ll want to scoop up with every bite of mashed potato. It’s a “treat yourself” dinner that feels fancy without being fussy. If you’ve been craving something comforting and impressive, this is your sign to make it soon.