Description
This Steak au Poivre Sandwich features tender ribeye or filet mignon steaks coated in coarsely crushed black peppercorns, seared to perfection, and topped with a creamy brandy sauce. Served on toasted baguettes with optional arugula and caramelized onions, this sandwich combines rich, bold flavors with a satisfying crunch for a gourmet meal ready in just 25 minutes.
Ingredients
Scale
For the Steak au Poivre
- 2 (6 oz) ribeye or filet mignon steaks (or any cut of your choice)
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp olive oil (for searing)
- Salt, to taste
- 1 tbsp butter (for finishing)
For the Sauce
- 1/4 cup brandy (or cognac)
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
For Assembly
- 2 baguettes or sandwich rolls
- 1 cup arugula or mixed greens (optional)
- 1/2 cup caramelized onions (optional, for added flavor)
Instructions
- Prepare the steak: Pat the steaks dry thoroughly with paper towels. Generously season both sides with salt. Press the coarsely crushed black peppercorns firmly onto both sides of each steak so they are well coated.
- Sear the steak: Heat the olive oil in a large skillet over medium-high heat until shimmering hot. Add the steaks and sear without moving them for 3-4 minutes per side for medium-rare, adjusting timing for your desired doneness. Remove the steaks from the pan and let them rest for 5 minutes to allow the juices to redistribute.
- Make the sauce: Remove excess fat from the skillet, leaving about a tablespoon. Lower heat to medium, carefully add the brandy, and let it cook down for 1-2 minutes while scraping up the flavorful browned bits from the pan. Be cautious of any flare-ups from the alcohol.
- Finish the sauce: Add beef broth, Dijon mustard, and heavy cream to the skillet. Stir well and simmer for 3-5 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. Stir in butter for richness and a glossy finish, then remove from heat.
- Toast the bread: Slice the baguettes or rolls lengthwise and lightly toast the cut sides in a skillet or under a broiler until golden and crispy for extra texture.
- Assemble the sandwich: Slice the rested steak thinly against the grain. Lay the slices on the bottom half of each baguette or roll. Spoon the creamy brandy sauce over the steak. Add arugula or mixed greens for freshness and caramelized onions for additional flavor if desired. Close the sandwich with the top half and press lightly.
- Serve: Cut the sandwiches into halves or quarters and serve immediately. Offer extra brandy sauce on the side for dipping or drizzling.
Notes
- For best results, use ribeye or filet mignon steaks for tenderness and flavor.
- Adjust the doneness of the steak according to preference by altering searing time.
- Be careful when adding brandy to the hot pan as it may flare up briefly.
- Feel free to substitute brandy with cognac or a good quality whiskey.
- Caramelized onions and arugula are optional but add great flavor and texture contrast.
- This sandwich is best served immediately to enjoy the steak warm and bread crispy.
- To make it gluten-free, use gluten-free bread or rolls.
