Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
We aren’t huge beef eaters, but when we do eat it, we do it up big time. If you are like us and seldom cook meat, then definitely check out my Kofta or Bulgogi.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today. In fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century, and that did not have peppercorns in it. It was a simple brandy cream sauce.
For me, I don’t like an over-peppered steak, so I prefer the pepper in the sauce, but if you want to keep it traditional, then definitely coat the steak up in it. I will definitely say this, almost every chef I know has a different version of this recipe.
ō-ˈpwäv(rᵊ) : prepared or served with a generous amount of usually coarsely ground black pepper. steak au poivre.
How to Make It
Follow along with these simple instructions for how to make steak au poivre:
Season the steak well on both sides with salt and pepper. If wanting to make peppered steak, simply coat the steak in the peppercorns after seasoning it with salt.
Next, sear the steak to the desired internal temperature is achieved.
Rest the steak on a plate while making the sauce.
Sauté the shallots, garlic, and peppercorns in the pan until lightly browned.
Deglaze with cognac and cook until it is completely absorbed or au sec.
Add in the cream and cook until it becomes very thick. Finish with salt and parsley.
Serve the steak alongside the cream sauce.
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
Find a RecipeSearch our recipes
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
We aren’t huge beef eaters, but when we do eat it, we do it up big time. If you are like us and seldom cook meat, then definitely check out my Kofta or Bulgogi.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today. In fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century, and that did not have peppercorns in it. It was a simple brandy cream sauce.
For me, I don’t like an over-peppered steak, so I prefer the pepper in the sauce, but if you want to keep it traditional, then definitely coat the steak up in it. I will definitely say this, almost every chef I know has a different version of this recipe.
Steak Au Poivre Is A Steak Lovers Dream | Forgotten Classics
FAQ
What is au poivre sauce made of?
What is the meaning of au poivre?
Why is it called steak au poivre?
What is steak au poivre made of?
The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. Steak au poivre may be found in traditional French restaurants in most urban areas. The peppercorn crust is made by placing the steak in a bed of cracked black (or mixed) peppercorns.
Where did steak au poivre come from?
According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy’s bistros, where men took women for late dinners of steak au poivre, due to the pepper’s purported aphrodisiac properties.
Which steak is used for steak au poivre?
Traditionally, beef tenderloin — from which filet mignon steaks are cut — is used for steak au poivre. Interested in other steak options? Check in with your butcher or meat counter manager for help choosing a good-quality steak. New York strip, sirloin, and rib-eye steaks can all take the au poivre treatment, but the cook time may vary.
How do you cook French steak au poivre?
Master the art of cooking classic French steak au poivre—a pan-seared filet mignon coated in crunchy peppercorns and napped in a rich Cognac sauce. It’s très délicieux and a total showstopper! Pat the steaks dry and, if they are thick, gently press them down so that they are about 1½ inches thick. Season the steaks all over with the salt.