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 approach 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 advisable the steak au poivre. As we wolfed down every chew, 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 may 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 straightforward to arrange utilizing fundamental cooking methods that you simply’ll carry into future recipes. Everybody ought to know methods to pan-sear a very good steak, and figuring out methods to make a easy pan sauce is a game-changer.
Components 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. Under 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 influence the dish’s total taste (see beneath). The secret’s 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 use 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 – In the event you don’t have cognac, your subsequent finest wager is brandy.
- Heavy Cream – You’ll be able to substitute half-and-half, although the sauce gained’t be fairly as wealthy and creamy.
- Parsley – Chopped contemporary parsley for garnish.
What Form of Pepper Is Finest for Steak au Poivre?
I exploit cracked black peppercorns, however you can even 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 provides 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. Nevertheless, this recipe seems nice with New York strip steaks, sirloin, or rib-eye, too. Simply take into account that the cooking occasions will differ, so have a meat thermometer readily available to examine the steaks for doneness.
How you can Make Steak au Poivre
This steak dinner is a bit like my pan-seared steak with cognac sauce, and the strategy could be very related. Right here’s methods to make this bistro-style steak au poivre in just a few straightforward steps:
- 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.
- 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.
- 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.
Use the Proper Pan
One of the best pan for cooking steak is a heavy-bottomed cast-iron skillet or frying pan. Forged iron heats by means of evenly and is best to wash. In the event you ask me, it’s well 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?!)
Recipe Ideas
- Room temperature steaks. Take the steak(s) out of the fridge at the least 20 minutes and as much as an hour earlier than you intend to prepare dinner them. This can assist the steaks prepare dinner evenly and make sure the pepper sticks completely to the meat.
- Use a meat thermometer. Prepare 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 the most effective outcomes, get steaks which are the identical dimension and thickness. This ensures they prepare dinner evenly. In case your steaks differ in dimension, you’ll have to examine the temperature of every one and presumably take away them from the oven at totally different occasions.
Serving Strategies
Sometimes, steak au poivre is served with some type of potatoes, whether or not they’re mashed or become French fries. To maintain issues gentle, 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 throughout the zucchini season!
The peppery flavors of the steak additionally go properly 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. You probably have leftovers, place the steak and sauce in an hermetic container and preserve 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 want to heat the steak in a coated skillet till it’s heated by means of. 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. Scale 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 sometimes.
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 contemporary 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 examine for doneness. I recommend aiming for an inner temp of 120-125°F, letting the carryover warmth elevate 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 information is an estimate and supplied as courtesy. Values could differ in line with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.