Description
Indulge in a delicious Steak au Poivre Sandwich with a creamy peppercorn sauce, perfect for a gourmet lunch or dinner. This French-American fusion dish combines the richness of steak with the bold flavors of black pepper and brandy, all served on a crusty roll with arugula for a satisfying meal.
Ingredients
Scale
Steak:
- 1 pound boneless ribeye or New York strip steak
- 1 tablespoon whole black peppercorns (crushed)
- 1 teaspoon salt
Peppercorn Cream Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot (finely chopped)
- ¼ cup cognac or brandy
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
Additional:
- 4 crusty sandwich rolls or baguette sections
- Arugula or baby greens (for topping)
- Optional: horseradish mayo or cheese slices
Instructions
- Prepare the Steak: Let the steak sit at room temperature, season with crushed black peppercorns and salt. Sear in a skillet until desired doneness.
- Make the Peppercorn Cream Sauce: Sauté shallot, deglaze with cognac, then add cream and Dijon mustard. Simmer until thickened.
- Assemble the Sandwiches: Slice the steak, toast the rolls, and layer with steak, sauce, and arugula. Add optional horseradish mayo or cheese.
Notes
- Shortcut: Use pre-sliced steak and make the sauce separately.
- Pair with French fries or a green salad.
- Adjust peppercorns to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
