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 method 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 basic French recipe for sautéed filet mignon crusted with cracked peppercorns. I like to consider it as an enormous, juicy chew 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 facet 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 most effective! Few years in the past, Goce and I have 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 really helpful the steak au poivre. As we devoured down every chew, with the wealthy au poivre sauce completely complementing the tender steak, we knew we needed to have this magic at house, on repeat.

Why You’ll Love This Steak au Poivre Recipe

• Peppercorn sauce. Filet mignon would possibly sound fancy pants, however the true 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 below 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 organize utilizing fundamental cooking strategies that you just’ll carry into future recipes. Everybody ought to know pan-sear a very good steak, and realizing make a easy pan sauce is a game-changer.

Substances You’ll Want

“Au poivre” is a French time period for a dish ready with a very good quantity of cracked pepper. On this case, it’s steak with peppercorn sauce. Beneath 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 affect the dish’s total taste (see under). The bottom line is 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 should utilize salted or unsalted butter.
• Garlic – You’ll want complete garlic cloves when basting the steak, plus minced garlic for the au poivre sauce.
• Thyme – Contemporary 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 finest guess is brandy.
• Heavy Cream – You’ll be able to substitute half-and-half, although the sauce received’t be fairly as wealthy and creamy.
• Parsley – Chopped contemporary parsley for garnish.

What Type of Pepper Is Finest for Steak au Poivre?

I exploit cracked black peppercorns, however you may also use white, inexperienced, pink, or Sichuan peppercorns for a extra tingly sensation. Or, use a mixture of totally 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 needless to say the cooking instances will fluctuate, so have a meat thermometer available to verify the steaks for doneness.

The best way to Make Steak au Poivre

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

1. Prepare 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 eventually, 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 contemporary parsley.

Serving Strategies

Usually, steak au poivre is served with some type of potatoes, whether or not they’re mashed or changed into French fries. To maintain issues mild, I pair it with a facet of contemporary greens, like this Mediterranean salad or a easy arugula salad. This contemporary zucchini salad can be nice in the course of the zucchini season!

The peppery flavors of the steak additionally go nicely 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 finest if served instantly. When you’ve got leftovers, place the steak and sauce in an hermetic container and hold 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 choose to heat the steak in a coated skillet till it’s heated by means of. Watch out that you just don’t overcook the steak whereas reheating.

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