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Steak Au Povire: Steak & Sherry Cream Sauce

Steak, Sherry Cream Sauce, Sirloin, Steak Au Poivre

5 from 1 reviews

You can make this dish more budget friendly by using sirloin steaks instead of NY Strips. Ask your butcher for good sirloins that don’t have too many veins if possible. This will make the meat more tender and easier to eat! 


Units Scale
  • 2 Steaks 1/2-1″ thick; NY Strip, Sirloin
  • Black Peppercorns, crushed
  • Neutral Oil – Avocado, Grapeseed or Canola
  • 1/4 cup Sherry
  • 1 Tbsp Brandy (optional)
  • 1/4 cup Heavy Cream
  • Salt As Needed


1. Pulse peppercorns in food processor, or put them in a plastic bag and crush them with a rolling pin. You want the pieces to be roughly 1/4 of the size of a normal peppercorn. You can also use already ground pepper, but use much more sparingly! Very lightly pepper, rather than heavily coat.

2. Preheat oven to 425, letting steaks come to room temp as they do. Salt both sides and lay steaks into crushed black peppercorns to fully coat 1 side of each steak. 

3. Once oven is ready, preheat an oven-safe skillet, just barely covering the bottom in a thin layer of neutral oil.** see note. 

4. Place steaks in skillet, pepper side down, and let cook on medium heat until the cooked edge comes 1/4″-1/2″ up the sides. 

5. Flip and place the pan in the oven. Cook until the temperature of choice. For thicker steaks to get to Medium Rare it will be about 4-5 minutes, thinner steaks will take about 3-4 minutes. 

6. Remove steaks from oven and pan, place on a cutting board covered in foil to let rest for about 8 minutes. Meanwhile, make the sauce in the pan. 

7. Pour sherry and brandy (if using) into the pan and reduce by 1/2 ~2-3 minutes. Add in heavy cream and turn heat to medium low so the cream won’t separate. Simmer for another 1-2 minutes and season as necessary with salt. The sauce should be quite thick – if it still needs to reduce, simmer for another minute or so. 

8. Slice and plate the meat and drizzle with the sauce. 


If wanting to cook with roasted vegetables (broccoli, cauliflower, red onion, garlic cloves, etc), place in the 425 F oven 15 minutes before you want to cook the steaks and remove them when you are slicing the steaks. That way everything should come out at the same time. 

**When cooking your steaks and making your sauce, make sure you don’t have a lot of oil in your pan. If you have too much when cooking, oil will splatter everywhere. Drain out any grease once you take out the steaks. You want the black bits stuck to the pan, but not the grease!

Keywords: Steak, Dinner, Easy Dinner, Weeknight, Dinner for 2, Quick, Fast, Simple, Healthy, Gluten Free, Keto

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