Steak Au Poivre (Steak in Pepper Sauce)
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!
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Equipment
- Wooden Spoon
Ingredients
- 2 Steaks New York strip steak ( 1 ½ inch thickness)
- 1 tablespoon Kosher salt
- 1 tablespoon Freshly and coarsely ground black peppercorns
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 whole garlic cloves
- 3 sprigs thyme
- 1 sprig rosemary
- ⅔ cup heavy cream, cooking cream
- salt and pepper to taste
Instructions
- 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 notes). 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.
Nermine's Notes
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.
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.