Pan-Sautéed Steak with Black Pepper, Armagnac, and Yellow Raisins

Steak au Poivre et aux Raisins Secs

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

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Here’s my version of the old bistro favorite, steak au poivre, with the addition of Armagnac-soaked yellow raisins to soften the aggressiveness of the pepper.


  • 2 boneless rib, strip, or shell steaks, cut ¾ inch thick, trimmed of fat, about 7 ounces each


  1. Season the steaks with salt; rub with half the oil. Cover loosely with plastic wrap and refrigerate until 30 minutes before cooking. In a small bowl, macerate the raisins in the Armagnac for at least 30 minutes.
  2. Dry the steaks with paper towels. Spread half the crushed peppercorns on a paper towel. Firmly press the steaks into the peppercorns. Spread the remainder