Description
Steak au Poivre Sandwich is a decadent and flavorful sandwich featuring a perfectly seared pepper-crusted steak, complemented by a rich and creamy brandy sauce. Served on a toasted baguette or hearty roll with fresh greens, this sandwich is a gourmet twist on the classic steak sandwich. The combination of the tender, peppery steak and the creamy sauce is a savory treat that’s sure to impress. Perfect for a lunch or dinner that feels special but is easy to make at home!
Ingredients
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For the Steak au Poivre:
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2 (6 oz) ribeye or filet mignon steaks (or any cut of your choice)
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2 tbsp black peppercorns, coarsely crushed
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2 tbsp olive oil (for searing)
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Salt, to taste
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1 tbsp butter (for finishing)
For the Sauce:
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1/4 cup brandy (or cognac)
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1/2 cup heavy cream
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1/4 cup beef broth
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1 tbsp Dijon mustard
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1 tbsp butter
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Salt and freshly ground black pepper, to taste
For the Sandwich:
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2 baguettes or sandwich rolls
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1 cup arugula or mixed greens (optional)
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1/2 cup caramelized onions (optional, for added flavor)
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Instructions
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For the Steak au Poivre:
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Prepare the steak:
Pat the steaks dry with paper towels. Generously season both sides of the steaks with salt. Then, press the crushed black peppercorns onto both sides of the steak, ensuring the pepper is well-coated. -
Sear the steak:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the steaks to the pan. Sear the steaks for 3-4 minutes on each side for medium-rare (or adjust time for your preferred doneness). For a perfect sear, avoid moving the steak around in the pan. Once seared, remove the steaks from the pan and let them rest for 5 minutes. (This allows the juices to redistribute.) -
Make the sauce:
In the same skillet, remove excess fat, leaving about a tablespoon in the pan. Lower the heat to medium and carefully add the brandy (be cautious, as the alcohol may flare up). Let the brandy cook down for about 1-2 minutes, scraping up any browned bits from the bottom of the skillet. -
Finish the sauce:
Add the beef broth, Dijon mustard, and heavy cream. Stir well and simmer for another 3-5 minutes, or until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. Stir in the butter for added richness and shine. Once the sauce is ready, remove from the heat.
For the Sandwich:
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Toast the bread:
Slice the baguettes or sandwich rolls in half lengthwise. If desired, lightly toast the cut sides in a skillet or under a broiler until golden and crispy. -
Assemble the sandwich:
Slice the rested steak against the grain into thin slices. Place the steak slices onto the bottom half of each baguette or roll. Spoon some of the creamy brandy sauce over the steak. Add arugula or mixed greens for a fresh contrast (optional), and top with caramelized onions if you like. Place the top half of the bread on the sandwich and press lightly. -
Serve:
Slice the sandwich into halves or quarters and serve immediately, with extra sauce on the side if desired.
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Notes
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Steak Options: Ribeye and filet mignon are great options, but any tender cut like sirloin or strip steak will work as well.
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Baguette Choice: A crusty baguette or ciabatta roll adds a nice crunch, but you can use any sandwich bread you prefer.
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Sauce Adjustments: If you prefer a richer sauce, you can add more heavy cream or a splash of red wine to the sauce for a deeper flavor.
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Make-Ahead: You can cook the steak and prepare the sauce ahead of time. Just reheat gently before assembling the sandwich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Seared, Simmered
- Cuisine: French, American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 36
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg