Gordon Ramsay Steak au Poivre Recipe
Make the gordon ramsay steak au poivre recipe with tender steak, black pepper, cream, garlic, and Dijon mustard for a bold, creamy dinner.
Equipment
- Heavy-based frying pan or cast iron skillet
- Tongs
- Sharp knife
- Cutting board
- Mortar and pestle (for crushing peppercorns)
- Wooden spoon or spatula
- Measuring spoons and cups
Ingredients
- 2 beef fillet steaks 180–200g each
- 2 tablespoons whole black peppercorns crushed
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 60 ml brandy or cognac
- 120 ml heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the steak
- Take the steaks out of the fridge 20 minutes before cooking. Pat them dry and season lightly with salt. Press the crushed peppercorns evenly onto both sides of the steaks.
Step 2: Heat the pan
- Place a heavy pan over high heat and add olive oil. Let it get very hot—you want that instant sizzle when the steak touches the surface.
Step 3: Sear the steak
- Add the steaks and sear for 2–3 minutes per side for medium-rare. The peppercorn crust should form a deep, flavorful crust. Remove the steaks and let them rest.
Step 4: Build the sauce base
- Lower the heat slightly and add butter to the same pan. Add the chopped shallot and cook until soft, then stir in the garlic.
Step 5: Deglaze the pan
- Carefully pour in the brandy and let it bubble for a minute, scraping up all the browned bits from the pan.
Step 6: Create the sauce
- Add Dijon mustard and Worcestershire sauce, then pour in the cream. Let it simmer until slightly thickened and glossy.
Step 7: Bring it together
- Return the steaks to the pan, spoon the sauce over them, and let everything warm through for about a minute.
Step 8: Finish and serve
- Sprinkle with fresh parsley and serve immediately.