Steak au Poivre | Diethood

Steak au poivre, or pepper steak, is a French bistro favourite with a lot taste! Juicy filet mignon will get crusted with tongue-tingling cracked pepper and pan-fried, then served with a boozy, creamy pan sauce.

This straightforward skillet recipe makes use of the identical approach as my fast steak with mushroom sauce and bourbon steak. C’est magnifique!

Steak au poivre (pronounced “steak oh pwah-vruh”), or pepper steak, is a traditional French recipe for sautéed filet mignon crusted with cracked peppercorns. I like to think about it as a giant, juicy chunk of Paris on a plate! The steak is pan-fried earlier than we flip the leftover juices right into a silky poivre sauce with pepper, cognac, and cream. Simply add a aspect of crispy fries or steamed veggies for a steak dinner such as you’ve by no means had earlier than!

I first made this steak recipe years in the past from a French cookbook, and whereas it was scrumptious, the one we had in Paris was completely the perfect! Few years in the past, Goce and I had been wandering the Parisian streets proper earlier than catching a soccer match to see Paris Saint-Germain play. We sat at this little bistro and the waiter beneficial the steak au poivre. As we wolfed down every chunk, with the wealthy au poivre sauce completely complementing the tender steak, we knew we needed to have this magic at dwelling, on repeat.

Why You’ll Love This Steak au Poivre Recipe

• Peppercorn sauce. Filet mignon may sound fancy pants, however the actual standouts on this recipe are the pan sauce and peppercorns! Black pepper and booze brighten up the cream sauce with out overpowering the steak.
• One pan. I LOVE steak recipes like smothered steak that I could make in a single pan in beneath an hour. This pan-seared steak au poivre takes 45 minutes from begin to end, and the outcomes are completely bistro-worthy!
• Again-to-basics. Residence cooked steak au poivre is simple to arrange utilizing fundamental cooking strategies that you just’ll carry into future recipes. Everybody ought to know how you can pan-sear steak, and realizing how you can make a easy pan sauce is a game-changer.

Elements You’ll Want

“Au poivre” is a French time period for a dish ready with quantity of cracked pepper. On this case, it’s steak with peppercorn sauce. Under are some fast notes on what you’ll have to make it. Scroll to the recipe card for a printable record with the quantities and recipe particulars.

• Peppercorns – The kind of peppercorns you utilize will influence the dish’s total taste (see beneath). The secret’s to make use of coarsely crushed pepper, not finely floor.
• Olive Oil and Butter – Oil for sautéing the steak, and butter to baste the meat because it cooks. You need to use salted or unsalted butter.
• Garlic – You’ll want entire garlic cloves when basting the steak, plus minced garlic for the au poivre sauce.
• Thyme – Recent thyme sprigs spherical out the flavors with out overpowering the pepper.
• Shallot – Or a small yellow onion, finely chopped.
• Cognac – If you happen to don’t have cognac, your subsequent greatest guess is brandy.
• Heavy Cream – You possibly can substitute half-and-half, although the sauce gained’t be fairly as wealthy and creamy.
• Parsley – Chopped recent parsley for garnish.

What Sort of Pepper Is Greatest for Steak au Poivre?

I take advantage of cracked black peppercorns, however you too can use white, inexperienced, pink, or Sichuan peppercorns for a extra tingly sensation. Or, use a mixture of completely different peppers to create a novel taste. I like to make use of a pestle and mortar to crack the peppercorns because it offers higher management over the grind.

Which Minimize of Steak Ought to I Use?

Conventional steak au poivre recipes use filet mignon, a part of the meat tenderloin. Nonetheless, this recipe seems nice with New York strip steaks, sirloin, or rib-eye, too. Simply understand that the cooking instances will range, so have a meat thermometer readily available to test the steaks for doneness.

Tips on how to Make Steak au Poivre

This steak dinner is a bit like my pan-seared steak with cognac sauce, and the strategy may be very comparable. Right here’s how you can make this bistro-style steak au poivre in just a few straightforward steps:

1. Cook dinner the steak. First, pat dry the filet mignon and get the meat coated with salt and peppercorns on either side. Get the steaks searing in a big pan with oil.
2. Baste. After 6 minutes, flip. Now, you’ll drop a few spoonfuls of butter within the pan, plus garlic cloves and thyme. Spoon the melted butter over the steaks whereas they end cooking. Afterward, relaxation the filets whilst you make the sauce.
3. Make the sauce. Subsequent, in the identical pan, sauté shallot and garlic. Deglaze the pan with cognac, and at last, decrease the warmth and stir within the cream. Simmer to thicken, after which serve the pan sauce over the meat together with a sprinkle of recent parsley.

Serving Recommendations

Sometimes, steak au poivre is served with some type of potatoes, whether or not they’re mashed or became French fries. To maintain issues gentle, I pair it with a aspect of recent greens, like this Mediterranean salad or a easy arugula salad. This recent zucchini salad can also be nice through the zucchini season!

The peppery flavors of the steak additionally go properly with roasted greens and lemon butter inexperienced beans. And to spherical out the meal, deal with your self to my black magic chocolate cake for dessert!

Storing and Reheating Leftovers

That is greatest if served instantly. In case you have leftovers, place the steak and sauce in an hermetic container and preserve them within the fridge for as much as 3 days or freeze for two to three months. Defrost within the fridge earlier than reheating.

To reheat, I desire to heat the steak in a lined skillet till it’s heated by means of. Watch out that you just don’t overcook the steak whereas reheating.

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