peppercorn crusted steak dish

Steak au Poivre is a classic French dish you're sure to love. It features tender cuts of beef, like filet mignon, crusted with coarsely cracked black peppercorns for a bold flavor. You'll sear the steak to perfection and create a rich sauce using Cognac and cream, enhancing the deliciousness. This elegant meal is perfect for impressing guests. Want to learn how to make it yourself? Stick around to discover the recipe and cooking tips!

History

study of past events

Steak au poivre, a classic French dish that originated in the 19th century, embodies the essence of bistro dining and fine cuisine.

This dish features a high-quality cut of beef, typically filet mignon or sirloin, crusted with coarsely cracked black peppercorns before it's seared to perfection.

The history of steak au poivre reflects the French culinary tradition of creating a rich pan sauce, utilizing the flavorful fond left in the skillet after cooking the steak.

Often, cognac is flambéed and combined with cream and shallots, resulting in a luscious sauce that enhances the dish's peppery notes.

Over the years, steak au poivre has evolved, incorporating various types of peppercorns, but it remains a beloved staple in French gastronomy.

Recipe

cooking instructions for meal

Ingredients:

  • 2 (6-8 oz) filet mignon or New York strip steaks
  • 2 tablespoons whole black peppercorns
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 sprig fresh thyme
  • 2 cloves garlic, crushed
  • 1 shallot, finely chopped
  • 1 tablespoon whole peppercorns (for sauce)
  • 1/4 cup Cognac
  • 1/2 cup heavy cream or crème fraîche

Instructions:

Begin by cracking the black peppercorns into halves or quarters and seasoning the steaks with salt.

Coat one side of the steaks generously with the cracked peppercorns.

Heat the vegetable oil in a skillet over medium-high heat, then place the peppercorn-coated side of the steaks in the hot skillet.

Sear for about 3-4 minutes until a crust forms, then flip the steaks and add butter, thyme, and garlic to the pan.

Baste the steaks with the melted butter as they cook for an additional 3-4 minutes for medium-rare.

Remove the steaks from the skillet and let them rest for 5-10 minutes.

For the sauce, add chopped shallots and whole peppercorns to the skillet, sautéing until softened.

Deglaze the pan with Cognac and let it simmer briefly before stirring in heavy cream or crème fraîche, allowing the sauce to thicken.

Extra Tips:

To achieve the perfect steak, use a meat thermometer to check for doneness—135°F is ideal for medium-rare.

Additionally, let the steaks rest properly; this will make them juicier and more flavorful.

When making the sauce, be cautious when adding Cognac, as it can ignite if the pan is too hot.

For added depth of flavor, consider using a mix of different peppercorns, such as green or pink, for a unique twist on this classic dish.

Cooking Steps

cooking process in detail

To create the perfect Steak Au Poivre, you'll want to start by searing the steaks until a golden-brown crust forms.

Next, you'll deglaze the pan with brandy and cream, adding crushed peppercorns and herbs for extra flavor.

Finally, simmer the sauce to thicken it up before serving over your beautifully cooked steaks.

Step 1. Sear Until Browned Crust Forms

sear to develop crust

Pat the steaks dry and season them generously with kosher salt and crushed peppercorns on one side.

Preheat your skillet over medium-high heat until the oil shimmers—this step is vital for achieving a perfect browned crust.

Add a tablespoon of vegetable oil to the skillet and wait until it starts to smoke slightly.

Carefully place the seasoned steaks in the pan, peppercorn side down, and sear for about 3 to 4 minutes.

You'll know they're ready when a well-browned crust forms, indicating the Maillard reaction is working its magic.

After searing, flip the steaks and reduce the heat slightly.

This guarantees even cooking while allowing the second side to develop a delicious crust without burning.

Step 2. Deglaze With Brandy and Cream

deglaze using brandy cream

Once you've seared the steaks to perfection, pour off any excess fat from the skillet, leaving about 1 tablespoon to enhance the flavor of your sauce.

Add finely chopped shallots and toasted peppercorns to the skillet, cooking until the shallots are tender, about 2 minutes.

Carefully deglaze the pan by adding brandy, letting it cook until the raw alcohol smell dissipates, and the liquid reduces slightly.

Next, stir in chicken stock and bring the mixture to a simmer.

Finally, whisk in heavy cream to create a rich sauce. Continue to reduce the sauce until it reaches a spoon-coating consistency, ensuring the flavors are balanced and perfectly complement the steak.

Enjoy your flavorful creation!

Step 3. Add Crushed Peppercorns

add crushed peppercorns now

With the sauce ready and simmering, it's time to focus on adding the signature peppery crust to your steak.

Start by seasoning the steak with kosher salt; this step helps the crushed peppercorns adhere better.

Use a mortar and pestle or a kitchen towel with a meat mallet to crush the peppercorns coarsely.

For ideal flavor balance, coat only one side of the steak with the crushed peppercorns.

Make sure they're evenly pressed into the meat to create a consistent peppercorn crust.

This technique not only enhances the flavor but also improves the presentation.

Once your steak is coated, pan-sear it to achieve that perfect crust, allowing the delicious peppery notes to shine through.

Step 4. Add Herbs for Flavor

add herbs for flavor

To elevate the flavor of your steak au poivre, incorporating fresh herbs like thyme and parsley is a fantastic choice.

Start by using herb-infused oils or butter when searing your steak, allowing the herbs to impart their essence directly into the meat.

While your steak cooks, sauté shallots with thyme and parsley to create a rich, complex flavor for your creamy sauce.

You can also add herbs like tarragon or rosemary during the basting process to infuse aromatic notes.

Once plated, don't forget to garnish your dish with freshly chopped herbs, adding a pop of color and freshness that beautifully balances the richness of the sauce.

Your steak au poivre will be truly enhanced!

Step 5. Simmer to Thicken Sauce

simmer sauce to thicken

After adding cream or crème fraîche to your sauce, bring it to a gentle simmer. This step is essential to simmer to thicken sauce, allowing the flavors to meld beautifully.

Keep stirring continuously to prevent sticking and guarantee even cooking. As the sauce simmers, it'll begin to reduce—watch for a spoon-coating consistency, which means it's thick enough to cling to your steak.

Avoid boiling, as it can ruin the creamy texture you're aiming for. Taste and adjust the seasoning with kosher salt as needed to enhance flavor.

Final Thoughts

concluding reflections and insights

The allure of steak au poivre lies in its bold flavors and elegant presentation, making it a standout dish in French cuisine.

You'll appreciate the coarsely crushed black peppercorns that create a crunchy texture and enhance the steak's rich taste. Properly seasoning your steak and allowing it to rest are key steps that guarantee moisture retention and flavor development.

When it comes to the creamy sauce, deglazing the pan with cognac adds depth, while the heavy cream brings everything together beautifully.

Remember, for the best experience, serve immediately alongside sides like mashed potatoes or French fries.

This dish promises a delightful combination of flavors that will impress anyone at your table. Enjoy the culinary triumph that's steak au poivre!

Frequently Asked Questions

What Does "Au Poivre" Mean on Steak?

When you see "au poivre," it means you're in for a treat, a bold flavor, and a peppery experience.

This French term translates to "with pepper," indicating that the dish features a crust of coarsely cracked peppercorns. It enhances the dish's richness while adding a spicy kick.

You might also find variations using different peppercorns, each bringing its unique twist to the classic preparation.

It's all about balancing heat and flavor.

What Is the Difference Between Steak Diane and Steak Au Poivre?

When comparing Steak Diane and Steak au Poivre, you'll notice key differences in preparation and flavor.

Steak Diane uses a thinner cut of meat, often flambéed with brandy, while Steak au Poivre features thicker cuts and focuses on a peppery crust.

The sauces also differ: Steak Diane's sauce includes mustard and Worcestershire, whereas Steak au Poivre highlights a rich, creamy sauce made from deglazing the pan.

Each dish offers its own unique culinary experience!

How Do You Pronounce Steak Au Poivre?

To pronounce "steak au poivre," start with "stek," emphasizing that first syllable.

Then, smoothly shift to "oh pwahv." The "au" sounds like "oh," and "poivre" should be pronounced softly as "pwahv," with a gentle touch on the "vre."

Remember, you don't want to stress the individual syllables too much; keep it fluid.

Practicing basic French pronunciation rules will help you sound more natural when saying it.

What Is the Best Cut of Steak for Steak Au Poivre?

When you're choosing the best cut of steak, consider going for filet mignon or New York strip.

Filet mignon's tenderness and shape make it an excellent option, ensuring even cooking and a refined presentation.

If you opt for other cylindrical cuts like boneless rib steak, be aware that they might change the texture and flavor.

Aim for a thickness of around 1½ inches to achieve that perfect doneness while keeping the interior juicy.

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