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Friday, July 12, 2024

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

Sliced steak au poivre drizzled with cognac sauce is served on a plate next to a serving of green salad garnished with lemon wedges, and a fork is placed on the side.

 

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 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 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 one of the best! 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 really useful 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 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 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. Dwelling cooked steak au poivre is simple to arrange utilizing primary cooking strategies that you simply’ll carry into future recipes. Everybody ought to know tips on how to pan-sear steak, and realizing tips on how to make a easy pan sauce is a game-changer.
Steak au poivre ingredients with text labels overlaying each ingredient.

Substances 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 must make it. Scroll to the recipe card for a printable checklist 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 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 – When you don’t have cognac, your subsequent finest 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 Type of Pepper Is Greatest for Steak au Poivre?

I exploit cracked black peppercorns, however it’s also possible to 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 provides higher management over the grind.

Which Reduce of Steak Ought to I Use?

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

The right 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 related. Right here’s tips on how to make this bistro-style steak au poivre in just a few simple 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 when 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.

Use the Proper Pan

The perfect pan for cooking steak is a heavy-bottomed cast-iron skillet or frying pan. Forged iron heats via evenly and is best to wash. When you ask me, it’s definitely worth the funding! I exploit my cast-iron pan in so many recipes, from getting the right sear on this filet au poivre to rib-eye steak and oven-grilled steak. (Did I point out it goes from stovetop to oven?!)

Peppercorn sauce topped steaks on a dinner plate.

Recipe Suggestions

  • Room temperature steaks. Take the steak(s) out of the fridge at the very least 20 minutes and as much as an hour earlier than you propose to prepare dinner them. This may assist the steaks prepare dinner evenly and make sure the pepper sticks completely to the meat.
  • Use a meat thermometer. Cook dinner the filet mignon to your required doneness (I like to recommend aiming for 120-125°F initially, permitting the carryover warmth to convey the steaks to an ideal medium-rare at 130-135°F). As soon as achieved, place the steaks on a plate and tent them with foil.
  • Dimension issues. For one of the best outcomes, get steaks which might be the identical measurement and thickness. This ensures they prepare dinner evenly. In case your steaks differ in measurement, you’ll must test the temperature of every one and probably take away them from the oven at completely different occasions.

Serving Strategies

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

The peppery flavors of the steak additionally go effectively 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!

Close-up shot of a sliced steak topped with cognac sauce and peppercorns.

Storing and Reheating Leftovers

That is finest if served instantly. You probably have leftovers, place the steak and sauce in an hermetic container and maintain 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 via. Watch out that you simply don’t overcook the steak whereas reheating.

Extra Steak Recipes

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  • Season the meat. Pat the filet mignon dry and permit it to take a seat at room temperature for 20 minutes. Season the meat (on either side) with salt and press the peppercorns into either side of every filet.

  • Sear. Warmth the olive oil in a big forged iron skillet or heavy-bottomed frying pan over medium-high warmth. Add the steak to the pan and sear for six minutes. Flip the filets.

  • Baste. Add 2 tablespoons of butter to the pan together with the garlic cloves and thyme. Proceed cooking the steak for five extra minutes or till a meat thermometer inserted into the most important steak reads 125°F to 130˚F. All of the whereas, spoon the melted butter over the steaks periodically.

  • Relaxation. Switch the filets to a serving platter and put aside.

  • Saute the veggies. Cut back the warmth to low and add the remaining butter to the identical pan you cooked the steak in. As soon as the butter has melted, add the shallot. Saute till translucent. Add the garlic and saute for 15 seconds or till aromatic.

  • Deglaze. Add the cognac to the pan and prepare dinner for 1-2 minutes, stirring often.

  • Make it creamy. Flip the warmth to low and stir within the heavy cream. Simmer till the sauce has thickened to your required consistency.

  • Serve. Pour the sauce over the steaks, garnish with recent parsley, and serve.

  • Crush the entire peppercorns utilizing a mortar and pestle.
  • Don’t overcook the filet mignon; to stop it from turning into dry, use a meat thermometer to test for doneness. I counsel aiming for an inside temp of 120-125°F, letting the carryover warmth increase the steaks to a medium-rare of 130-135°F whereas they relaxation.

Energy: 1061kcal | Carbohydrates: 5g | Protein: 34g | Fats: 91g | Saturated Fats: 46g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 33g | Trans Fats: 1g | Ldl cholesterol: 258mg | Sodium: 2550mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2101IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg

Dietary data is an estimate and supplied as courtesy. Values might differ in response to the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.

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