Steak au Poivre | Diethood

Steak au poivre, or pepper steak, is a French bistro favourite with such 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 similar methodology 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 vintage French recipe for sautéed filet mignon crusted with cracked peppercorns. I really like to consider it as a large, juicy chew of Paris on a plate! The steak is pan-fried prior to we flip the leftover juices right into a silky poivre sauce with pepper, cognac, and cream. Simply upload a facet of crispy fries or steamed veggies for a steak dinner such as you’ve by no means had prior to!

I first made this steak recipe years in the past from a French cookbook, and whilst it was once scrumptious, the only we had in Paris was once completely the most productive! Few years in the past, Goce and I have been wandering the Parisian streets proper prior to catching a football fit to peer 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 mushy 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 actual standouts on this recipe are the pan sauce and peppercorns! Black pepper and booze enliven the cream sauce with out overpowering the steak.
• One pan. I LOVE steak recipes like smothered steak that I will be able to make in a single pan in beneath an hour. This pan-seared steak au poivre takes 45 mins from begin to end, and the consequences are completely bistro-worthy!
• Again-to-basics. House cooked steak au poivre is simple to organize the usage of elementary cooking ways that you simply’ll raise into long run recipes. Everybody must know the way to pan-sear a excellent steak, and realizing tips on how to 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 excellent quantity of cracked pepper. On this case, it’s steak with peppercorn sauce. Beneath are some fast notes on what you’ll want to make it. Scroll to the recipe card for a printable checklist with the quantities and recipe main points.

• Peppercorns – The kind of peppercorns you employ will have an effect on the dish’s general taste (see underneath). The secret’s to make use of coarsely overwhelmed pepper, now not finely flooring.
• Olive Oil and Butter – Oil for sautéing the steak, and butter to baste the beef because it chefs. You’ll be able 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 – When you don’t have cognac, your subsequent highest guess is brandy.
• Heavy Cream – You’ll be able to change half-and-half, regardless that the sauce gained’t be relatively as wealthy and creamy.
• Parsley – Chopped contemporary parsley for garnish.

What Roughly Pepper Is Highest for Steak au Poivre?

I take advantage of cracked black peppercorns, however you’ll additionally use white, inexperienced, purple, or Sichuan peppercorns for a extra tingly sensation. Or, use a mixture of other peppers to create a singular taste. I really like to make use of a pestle and mortar to crack the peppercorns because it offers higher keep an eye on over the grind.

Which Minimize of Steak Will have to I Use?

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

Make Steak au Poivre

This steak dinner is a bit of like my pan-seared steak with cognac sauce, and the process could be very an identical. Right here’s tips on how to make this bistro-style steak au poivre in a couple of simple steps:

1. Prepare dinner the steak. First, pat dry the filet mignon and get the beef lined with salt and peppercorns on all sides. Get the steaks searing in a big pan with oil.
2. Baste. After 6 mins, turn. Now, you’ll drop a few spoonfuls of butter within the pan, plus garlic cloves and thyme. Spoon the melted butter over the steaks whilst they end cooking. Later on, relaxation the filets whilst you’re making the sauce.
3. Make the sauce. Subsequent, in the similar pan, sauté shallot and garlic. Deglaze the pan with cognac, and in any case, decrease the warmth and stir within the cream. Simmer to thicken, after which serve the pan sauce over the meat at the side of a sprinkle of clean parsley.

Serving Ideas

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

The peppery flavors of the steak additionally cross neatly 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 highest if served in an instant. When you have leftovers, position the steak and sauce in an hermetic container and stay them within the refrigerator for as much as 3 days or freeze for two to a few months. Defrost within the fridge prior to reheating.

To reheat, I like to heat the steak in a coated skillet till it’s heated via. Watch out that you simply don’t overcook the steak whilst reheating.

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