Steak au poivre with green beans
20 min · 51 g protein · 503 cals / serving
The bistro classic on a weeknight: lean steaks crusted in cracked black pepper, seared hard and rested while a quick brandy and cream pan sauce comes together in the same skillet. Tender-crisp green beans catch the sauce.
Ingredients
- 2 steaks (14 oz in all) top sirloin steak, about 2.5 cm (1 inch) thick, patted dry
- 1 tbsp black pepper, whole peppercorns, coarsely crushed
- 1/2 tsp salt
- 1 lb green beans, trimmed (or a bag of trimmed beans)
- 1 tsp canola oil
Pepper sauce
- 1 tsp butter
- 1 small shallot, finely chopped
- 2 tbsp brandy, or cognac
- 1/2 cup beef broth, low-sodium
- 3 tbsp light cream
- 1 tsp Dijon mustard
Steps
- Season the steaks with the salt, then press the crushed pepper firmly into both sides so it sticks.
- Heat the oil in a heavy skillet over high heat until it shimmers. Sear the steaks 3–4 minutes a side for medium-rare (130°F), turning once. Move them to a plate to rest.
- While the steaks sear, put the green beans in a covered bowl with 2 tablespoons of water and microwave 4–5 minutes until bright and tender-crisp (or steam them); drain.
- Turn the heat to medium. Melt the butter in the pan, add the shallot and cook 1 minute. Take the pan off the heat, add the brandy, then return it and let it bubble away for about 30 seconds. Add the broth and boil 2 minutes until reduced by half, then whisk in the cream and mustard and simmer 2–3 minutes until lightly thickened. Pour in the steak juices from the plate.
- Slice the steaks, spoon over the sauce and serve with the green beans.
Good to know
Won't a tablespoon of pepper be too hot?
Coarsely crushed peppercorns are milder than ground pepper and toast in the pan. Crush them in a mortar or under a heavy pan; anything finer than coarse makes it harsh.
Can I use heavy cream?
Yes, the sauce gets richer and silkier, at about 61 instead of 64.
No brandy?
Use the same amount of extra broth with a few drops of Worcestershire or a splash of red wine vinegar for the edge brandy gives.
Per
- Calories
- 109
- Protein
- (45%)
- 11 g
- Fat
- (39%)
- 4 g
- Carbohydrates
- (16%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 208 mg
About 80% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1007 kcal goes into the pot and 1101 g of ingredients comes out as about 925 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.