Description
A decadent and flavorful Steak au Poivre Sandwich featuring perfectly seared ribeye steaks encrusted with cracked black peppercorns, topped with a rich creamy brandy sauce, caramelized onions, and fresh arugula, all nestled in toasted baguette rolls. This gourmet sandwich brings classic French bistro flavors into a handheld delight perfect for a luxurious lunch or dinner.
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 the Sandwich
- 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 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 to create a flavorful crust.
- 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, adjusting time for your preferred doneness. Avoid moving the steaks during searing to develop a perfect crust. Remove steaks from the pan and let rest for 5 minutes to allow juices to redistribute.
- Prepare the sauce: In the same skillet, remove excess fat leaving about a tablespoon. Lower heat to medium and carefully add the brandy—be cautious of flare-ups. Cook down the brandy for 1-2 minutes while scraping up any browned bits from the pan.
- 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. Stir in butter for a glossy, rich finish, then remove from heat.
- Toast the bread: Slice baguettes or sandwich rolls lengthwise. Lightly toast the cut sides in a skillet or under a broiler until golden and crispy for added texture.
- Assemble the sandwich: Slice rested steaks thinly against the grain. Layer steak slices on the bottom half of each roll. Spoon creamy brandy sauce over the steak. Add arugula or mixed greens for freshness and top with caramelized onions if using. Place the top half of the bread on and press lightly.
- Serve: Slice sandwiches into halves or quarters and serve immediately with extra sauce on the side if desired for dipping.
Notes
- Use ribeye or filet mignon for tender, flavorful steak, but any steak cut can work.
- Coarsely crushed black peppercorns create the signature crust essential for au poivre.
- Be careful when adding brandy to the hot pan to avoid flare-ups.
- Resting the steak after searing ensures juiciness.
- Toasting the bread adds a satisfying crunch and prevents sogginess.
- Optional arugula and caramelized onions add great texture and flavor contrast.
- Serve immediately for best results; leftovers can be reheated gently to preserve quality.
