what does au poivre mean in cooking

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.
what does au poivre mean in cooking

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.

what does au poivre mean in cooking

Next, sear the steak to the desired internal temperature is achieved.

what does au poivre mean in cooking

Rest the steak on a plate while making the sauce.

what does au poivre mean in cooking

Sauté the shallots, garlic, and peppercorns in the pan until lightly browned.

what does au poivre mean in cooking

Deglaze with cognac and cook until it is completely absorbed or au sec.

what does au poivre mean in cooking

Add in the cream and cook until it becomes very thick. Finish with salt and parsley.

what does au poivre mean in cooking

Serve the steak alongside the cream sauce.

what does au poivre mean in cooking

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.

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what does au poivre mean in cooking

what does au poivre mean in cooking

what does au poivre mean in cooking

what does au poivre mean in cooking

Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.

what does au poivre mean in cooking

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?

This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it’s equally good on pork or salmon. Instead of cream, this version is given body and richness with cornstarch-thickened evaporated milk.

What is the meaning of au poivre?

(oʊ ˈpwɑvrə ) coated with crushed black peppercorns, sautéed, and usually flamed with brandy and served with a sauce. steak au poivre. Word origin. Fr, lit., with pepper.

Why is it called steak au poivre?

French chefs simplified the dish after the turn of the century, calling it “steak au poivre†for the first time. Venison steak was replaced with crushed peppercorn-encrusted beef, which was pan seared and served with a brandy, butter, and (sometimes) cream-based sauce.

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.

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