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Steak Au Poivre is a French dish that consists of tender, juicy steak smothered in a rich, creamy peppercorn sauce—an easy yet elegant restaurant-quality dish that is perfect for a Valentine’s gourmet dinner!

Steak au Poivre, though a classic Western dish, has become a staple on the menus of Western restaurants in Egypt. Its rich, peppery sauce and tender beef have gained increasing popularity among Egyptians. Given its strong presence in Egypt’s dining scene, I find it worthy of a spot on my blog. While my focus remains on Egyptian cuisine, I’m sharing this recipe today as a nod to its growing local appeal.

Table of Contents

Recipe at a Glance

Cuisine: French Cuisine
Primary Cooking Method: Stovetop
Key Flavor: Bold, spicy kick of freshly crushed black peppercorns, balanced by the rich, creamy sauce.
Skill Level: Intermediate

Why Steak Au Poivre is so Special:

Quick: Active cooking doesn’t exceed 1 hour, making it perfect for special nights.
Elegant: The rich, creamy pepper sauce elevates the steak to a restaurant-quality favorite.
Make-Ahead Recipe: The sauce can be prepared in advance and reheated for convenience.
Economic: Uses affordable cuts like sirloin or flank steak without compromising flavor.
Standalone Dish: Pairs well with minimal sides, making it a complete meal on its own.
Filling: High in protein and fats, it keeps you satisfied for hours.

Ingredients of Steak Au Poivre

Beef steaks: ribeye, filet mignon, or sirloin.
Salt, to taste: preferably Himalayan Salt.
Whole black peppercorns: Black or a mixture of white, black, and red.
Butter: the butter is essential to thicken the sauce and round up the flavor.
Heavy cream: This is the foundation of the sauce.
Beef broth (or stock): to deglaze the pan.

Popular Substitutions & Additions of Steak Au Poivre

Different Steak Cuts: Swap ribeye or filet mignon with sirloin, flank, or even chicken breast for a leaner option.
Heavy Cream: Use half-and-half, coconut cream (for a dairy-free version), or Greek yogurt for a lighter sauce.
Beef Broth: Substitute with chicken or vegetable broth or even water with a dash of Worcestershire sauce.
Brandy/Cognac: Replace with red wine or apple juice, or omit it entirely for an alcohol-free version.
Butter: Use ghee or olive oil for a lactose-free alternative.
Dijon Mustard: Use 1 tsp Dijon mustard in the sauce for extra depth.
Spicy Kick: Add a pinch of cayenne or chili flakes for extra heat.
Garlic Butter Version: Sauté minced garlic in butter before adding the sauce ingredients.
Mushroom Pepper Sauce: Add sautéed mushrooms for extra umami and texture.
Lighter Version: Use leaner cuts of meat and substitute cream with low-fat milk thickened with cornstarch.
Vegan Alternative: Swap steak for portobello mushrooms or tofu and use plant-based cream.

How to Make Excellent Steak Au Poivre

Massage the steak with salt and keep it in the fridge uncovered for 1-hour minimum or overnight.
Pat the steak dry with a paper towel and then cover with coarsely crushed peppercorns.
Heat oil and butter in a large cast iron skillet over medium. Add garlic and fresh herbs. Once they become fragrant, remove them from heat and smash the garlic with a mortar and pestle.

Transfer the steak to the hot skillet and brown on all sides for 5-7 minutes on each side; remove from the skillet and set aside in a warm dish. Use an instant thermometer to take the meat temperature. (See recipe). Transfer the steak to a cutting board and let it rest for 10 minutes.
Reduce heat to medium-low, add smashed garlic cloves. Once they become fragrant, add the cooking cream immediately and let it simmer for 30 seconds. Taste and adjust the seasoning.
Slice the steak against the grain and transfer it to a platter. Spoon the pepper sauce generously over the steak and serve hot.

Tips for Making the Best Steak Au Poivre

Season the Steak: Rubbing the steak with salt and pepper serves two purposes: first, it flavors the meat, and second, it creates a beautiful golden crust when it is browned in the hot skillet.
Preheat the grill: Make sure your grill is hot before the steak hits the grate. A high heat sears the meat quickly, locking in those juices and getting you those sought-after grill marks.
Use a meat thermometer: to ensure your steak is cooked to the desired doneness, take the temperature of the meat as follows:
1. Rare (125°-130°F): Cool, red center.
2. Medium Rare (130°-140°F): Warm, red center.
3. Medium (140°-150°F): Mostly pink center.
4. Medium Well (150°-160°F): Slightly pink center.
5. Well Done (160°F+): Fully browned throughout.

Look for the grain: When it’s time to eat, cutting the steak against the grain is crucial. This means slicing perpendicular to the muscle fibers in the meat, which makes it much more tender and easier to chew.
Let it rest: As hard as it might be to wait, letting the steak rest for about 5-10 minutes after grilling lets the juices redistribute throughout the meat, which means a juicier bite when you do cut into it.

What to Serve With Steak Au Poivre

Frequently Asked Questions

Q1: What is Steak au Poivre?
Steak au Poivre is a classic French dish featuring a pan-seared steak coated with crushed black peppercorns and served with a creamy, peppery sauce.

Q2: What type of steak is best for Steak au Poivre?
Traditionally, filet mignon or sirloin is used, but you can also use ribeye or New York strip for a more marbled, flavorful result.

Q3: Why coat the steak with peppercorns?
The crushed peppercorns create a bold, spicy crust that enhances the meat’s natural flavors and balances the creamy sauce.

Q4: How do you make the sauce for Steak au Poivre?
The sauce is typically made with cognac or brandy, heavy cream, butter, and beef stock, combined with the pan drippings after searing the steak. However, you can skip the alcohol, and it won’t affect the taste much.

Q5: Can I make Steak au Poivre without alcohol?
Yes! You can substitute cognac or brandy with beef broth, apple cider vinegar, or grape juice for a similar depth of flavor.

Q6: How do you prevent the pepper crust from burning?
Use medium-high heat and sear the steak for just a few minutes per side. If needed, reduce the heat slightly to prevent the pepper from scorching.

Q7: What side dishes pair well with Steak au Poivre?
Classic sides include pommes frites (French fries), mashed potatoes, roasted vegetables, or a simple green salad to complement the rich sauce.

Q8: Can I make Steak au Poivre ahead of time?
It’s best served fresh, but you can pre-crush the peppercorns, prep the sauce ingredients, and even cook the sauce ahead of time, reheating it just before serving.

Q9: Is Steak au Poivre spicy?
It has a peppery kick, but the cream in the sauce balances the heat. Adjust the spice level by using fewer peppercorns or mixing black and green peppercorns for a milder flavor.

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Steak Au Poivre (Steak in Pepper Sauce)