One meal comes to mind when I think of “date night” and that’s Steak au Poivre with a side of roasted garlic mashed potatoes and creamed spinach.
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
The combination of the peppercorns and creamy cognac shallot sauce with the seared beef is intensely flavorful and and truly impressive.
Whether you’re looking to impress, or simply making a delicious meal for your family, Steak au Poivre is a go-to! My tried and true recipe combines strip steaks coated in peppercorns and seared until medium-rare, then smothered in a creamy cognac sauce and rivals that of the best steakhouses.
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FAQ
What does au poivre means?
What is au poivre sauce made of?
What is the meaning of 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.
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 make a good steak au poivre?
Most recipes call for pressing a layer of cracked black peppercorns into the top and bottom sides of each steak. You can make better steak au poivre, though, by encrusting the meat on only one side and leaving the other bare. The good news is, the recipe is even easier that way. But that’s just one part of the story. Let’s start at the beginning.
What is the difference between Salt and pepper in steak au poivre?
This brings up the question of pepper’s counterpart: salt. Salt and pepper are usually rained down onto meat at the same time, but steak au poivre complicates this a little, since you need the large pieces of pepper to adhere to the meat in an even layer.