Craving a classic steak au poivre with a twist? This steak with peppercorn sauce features juicy steaks (ribeye, filet mignon, or your favorite cut) smothered in a rich, creamy sauce loaded with crushed black peppercorns, mushrooms, brandy, and herbs. Paired with golden, oven-baked thick-cut chips (homemade french fries), it’s the ultimate comfort-meets-gourmet meal—perfect for date nights, special occasions, or a hearty weekend dinner.

This elevated take on peppercorn steak and chips combines bold peppery flavors, earthy mushrooms, and indulgent creaminess for restaurant-quality results at home.

Why You’ll Love This Peppercorn Steak Recipe

• Tender, flavorful steaks seared to perfection.
• Creamy mushroom peppercorn sauce with a boozy brandy kick and subtle Dijon tang.
• Crispy homemade chips baked for that perfect crunch without deep-frying.
• One-pan sauce magic + easy oven chips = impressive yet straightforward.

Ingredients (Serves 4)

For the Steaks and Peppercorn Sauce:

• 4 steaks (ribeye, filet mignon, or preferred cut, about 1-inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup brandy or cognac
• 1 cup heavy cream
• 2 tablespoons crushed black peppercorns (adjust for heat preference)
• 1 teaspoon Dijon mustard
• 1/4 cup beef broth
• 1 tablespoon fresh parsley, chopped (garnish)

For the Crispy Chips:

• 4 large potatoes (russet or baking potatoes), cut into thick chips/wedges
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Bake the Crispy Chips

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss potato chips with vegetable oil, salt, and pepper. Spread in a single layer. Bake 25-30 minutes, flipping halfway, until golden and crispy.

2. Prepare and Sear the Steaks

Season steaks generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear steaks 4-5 minutes per side (or to desired doneness: 135°F/57°C for medium-rare). Remove to a plate, tent with foil to rest.

3. Cook the Mushrooms

In the same skillet, add sliced mushrooms. Cook 5-7 minutes until they release moisture and brown. Remove and set aside.

4. Build the Peppercorn Sauce Base

Reduce heat to medium. Add butter, shallots, and garlic. Sauté 3-4 minutes until softened and fragrant.

5. Deglaze and Simmer the Sauce

Carefully add brandy/cognac (it may flame—stand back!). Simmer 2-3 minutes to reduce by half, scraping up browned bits. Stir in heavy cream, crushed peppercorns, Dijon mustard, and beef broth. Simmer 3-4 minutes until slightly thickened.

6. Finish and Combine

Return mushrooms to the skillet; stir 1-2 minutes to heat through. Add rested steaks back in, spooning sauce over to coat and warm for 1-2 minutes.

7. Serve

Garnish with chopped parsley. Plate steaks with sauce drizzled generously, alongside hot crispy chips.

Quick Recipe Info

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: Approximately 700 kcal per serving

Tips for the Best Steak with Peppercorn Sauce

• Crush peppercorns freshly for maximum aroma and bite.
• Use a cast-iron skillet for the best sear.
• Don’t over-reduce the sauce—keep it silky and pourable.
• For extra indulgence, add more peppercorns or a splash of Worcestershire.
• Pair with a side salad or steamed greens to balance the richness.

This creamy peppercorn steak and chips is pure indulgence—spicy, creamy, juicy, and crispy all in one bite. Enjoy your gourmet home-cooked feast!

SteakAuPoivre #PeppercornSauce #SteakAndChips #CreamyPeppercornSteak #SteakFrites #MushroomPeppercornSauce #BeefRecipes #GourmetDinner #EasySteakRecipe #ComfortFood #SteakLovers