Steak au Poivre is a classic French dish that has delighted taste buds for centuries. The name “au Poivre” translates to “with pepper,” highlighting the prominent role that pepper plays in this recipe. This dish dates back to the 19th century and was originally popularized by French chefs. It was considered a symbol of indulgence and elegance, often served in upscale restaurants.
The flavor profile of Steak au Poivre is characterized by a rich and robust combination of flavors. The star of the dish is a tender steak, typically a filet mignon or strip steak, which is coated in coarsely cracked black peppercorns. The peppercorns form a crust on the steak when seared, creating a spicy and aromatic sensation that complements the meat’s natural juices. The steak is usually cooked to medium-rare or medium, allowing it to retain its tenderness and juiciness. The dish is often finished with a velvety sauce made from brandy, cream, and beef drippings, adding a luscious and savory component to the dish.
While the traditional recipe for Steak au Poivre remains cherished, there are several variations that have emerged over the years. Some chefs experiment with different types of peppercorns, such as green, white, or pink, to introduce unique flavors and aromas. Additionally, some variations incorporate complementary ingredients like Dijon mustard, shallots, or garlic into the sauce to add depth and complexity to the dish. Another variation includes flambéing the steak in cognac or whiskey before adding the cream and other ingredients, creating a show-stopping presentation.
Steak au Poivre has maintained its popularity throughout the years and continues to be a beloved dish around the world. Its rich flavors, exquisite presentation, and indulgent nature make it a favorite choice for special occasions, fine dining establishments, and steak lovers. While it originated in France, its reputation has spread globally, with variations and adaptations found in many cuisines. Whether enjoyed in a high-end restaurant or prepared at home, Steak au Poivre is a timeless classic that embodies the art of French cooking and the pleasure of savoring a perfectly cooked steak.
Pepper steak
Ingredients
- 2 thick-cut steaks such as filet mignon or ribeye, about 1 inch (2.5 cm) thick
- 2 Tbsp whole black peppercorns
- Salt to taste
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ Cup beef broth
- ½ Cup heavy cream
- 2 Tbsp Dijon mustard
- 2 Tbsp brandy optional
Instructions
- Place the peppercorns in a plastic bag and crush them using a meat mallet or the bottom of a heavy skillet until coarsely ground. Transfer the crushed peppercorns to a plate.
- Season both sides of the steaks with salt, then press them into the crushed peppercorns, coating both sides evenly. Gently press the peppercorns into the steaks to help them adhere.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter has melted and starts to sizzle. Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the skillet and transfer them to a plate. Tent with foil to keep warm.
- Reduce the heat to medium and add the beef broth to the same skillet. Scrape the bottom of the skillet to release any browned bits. Let the broth simmer for a couple of minutes until it reduces slightly.
- Stir in the heavy cream and Dijon mustard, and continue to simmer the sauce for another 2-3 minutes until it thickens slightly. If desired, carefully add the brandy to the skillet and allow it to cook for an additional minute to burn off the alcohol.
- Taste the sauce and adjust the seasoning with salt if needed. If the sauce is too thick, you can thin it out with a little more broth or cream.
- Place the steaks back into the skillet, along with any accumulated juices, and cook for another minute or two to warm them through and coat them with the sauce.
- Transfer the steaks to serving plates and spoon the sauce over the top. Serve your delicious Steak au Poivre with your choice of sides, such as mashed potatoes or sautéed vegetables.
