Steak Au Poivre, a classic French dish, is a must-try for any steak lover. This pepper-crusted steak, typically made with a tender cut like filet mignon, Ribeye or sirloin, is seared to perfection and paired with a rich, creamy sauce. It’s a dish that embodies the elegance and simplicity of French cuisine, turning a simple steak into a gourmet experience.
The Essence of Steak Au Poivre
The hallmark of this dish is its peppercorn crust. Coarsely cracked black peppercorns are pressed into the steak, forming a spicy, crunchy crust when seared. This not only adds a robust flavour but also creates a delightful textural contrast to the tender, juicy meat.
The Experience
Steak Au Poivre is more than just a meal; it’s an experience. The bold, peppery crust combined with the luxurious, creamy sauce creates a symphony of flavours that dance on your palate. Each bite offers the perfect balance of spice and richness, making it a dish that’s both comforting and indulgent.
Perfect Pairings
To elevate your Steak Au Poivre experience, pair it with classic French sides like crispy pommes frites or creamy mashed potatoes. A side of sautéed green beans or a fresh salad can add a touch of brightness to the plate. As for wine, a full-bodied red like a Bordeaux or a Burgundy complements the richness of the dish beautifully.
Steak Au Poivre is a testament to the sophistication of French cooking. Its simple ingredients and straightforward preparation belie the depth of flavour and elegance it brings to the table. Whether for a special occasion or a gourmet weeknight dinner, this dish promises to impress and satisfy. Try making this dish at home and savour the timeless appeal of this French culinary classic.
Steak au Poivre
A classic French recipe that is warming , tasty and memorable.
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Servings: 4 people
Calories: 424kcal
Ingredients
- 2 large sirloin steaks quality filet mignon, ribeye or sirloin
- 2 tbsp black peppercorns coarsely cracked
- salt to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot finely chopped
- 1/2 cup brandy cognac
- 1/2 cup heavy cream
- 1/2 bunch parsley for garnish
Instructions
- Season the steaks generously with salt. Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well.2 large sirloin steaks, 2 tbsp black peppercorns, salt
- In a heavy skillet, heat the butter and olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side, depending on your preferred level of doneness. Remove the steaks from the skillet and keep them warm.2 tbsp unsalted butter, 1 tbsp olive oil
- In the same skillet, add the chopped shallots and sauté until soft and translucent.1 small shallot
- Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off, which takes about 2 minutes.1/2 cup brandy
- Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3-5 minutes.1/2 cup heavy cream
- Return the steaks to the skillet, spooning the sauce over them to coat.
- Serve immediately, garnished with fresh parsley if desired.1/2 bunch parsley
Notes
I always deglaxe the pan with heavy/double cream as it makes such a superb tasty marbled sauce to cover the steaks.
Nutrition
Calories: 424kcal | Carbohydrates: 6g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 79mg | Potassium: 544mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg