Steak au poivre: recipe ideas and tips for home cooks

There are many classic meat recipes to choose from, but not many stand out as much as steak au poivre, one of the most elegant ways to serve a choice cut of beef. Though a steak au poivre recipe may seem straightforward, it is easy to overcook the meat, so pay attention to the timings and try not to stray too far away from them.

Steak au poivre recipe tips

A recipe like seared pepper steak salad is a good one because it isn’t too demanding. Served with a simple salad of potatoes and spinach, it doesn’t take too long to prepare, either. For a traditional steak au poivre recipe, you need to cook the steak with a peppery crust and prepare a rich peppercorn sauce to go with it. Here’s how to do both.

How to cook fillet steak au poivre

To cook fillet steak au poivre, the traditional steak used for this dish, all you need to do is:

1. Take a tablespoon of peppercorns for every steak you plan to cook and crush them with a pestle and mortar.
2. If you don’t have a pestle and mortar, then put the peppercorns in a sealed plastic bag and bash them with a rolling pin.
3. Use some kitchen roll to pat the steak(s) dry and push them into the crushed peppercorns on both sides. Season them with salt afterwards.
4. Heat a frying pan on a medium-high setting with butter or olive oil, as preferred.
5. Once the fat is hot, carefully place the steak(s) into the pan and cook them until they’re seared on both sides.
6. Allow the steak to cook for 3 to 4 minutes for a medium rare steak, which is suitable for a fillet steak au poivre.
7. Set the steak(s) to one side, retaining the juices in the pan for the sauce au poivre.

How to cook steak au poivre sauce

To make the au poivre sauce:

1. After cooking the steak au poivre, add 60 ml of cognac or brandy to the pan and heat it gently for 2 minutes to burn the alcohol off.
2. Add 120 ml of beef stock to the pan and cook it on high heat to reduce it for 4 to 5 minutes.
3. In the meantime, crush two teaspoons of peppercorns and add them directly to the sauce.
4. Once reduced, add a tablespoon of butter to the sauce to thicken it and give it a lustrous look.
5. If you want, you can add 60 ml of cream to make the sauce au poivre even richer, but not every au poivre sauce recipe calls for this.

If the timings are right, then your steak will have rested for about 5 or 6 minutes while you were preparing the sauce. This will mean that it is now ready for serving so there is no time to waste. Gather the rest of the dish’s ingredients, such as vegetables or salad, and plate them alongside the steak, pouring the sauce au poivre over the top of the meat.

Does a sauce au poivre need to be included in steak au poivre?

You can serve a steak au poivre with no au poivre sauce if you want. There’s nothing to stop you from enjoying the peppery crust you made when frying the steak without any sauce. Of course, you can also choose another type of sauce, such as a red wine jus.

Take a look at this pepper-crusted rump steak and red wine jus recipe for a better idea of how to convert traditional steak au poivre into new dishes. Diane sauce and mushroom sauce are both excellent with all kinds of peppered beef dishes. Nevertheless, for a traditional steak au poivre, you need the peppery crust and a pepper sauce.

Can you make steak au poivre with cuts other than fillet steak?

You can make steak au poivre with other beefsteaks. Fillet steak —or filet mignon— is merely the type of steak that French chefs typically use for this dish. Thanks to its strong flavour, rump steak au poivre is a good option, but you could opt for sirloin and other choice cuts. If you choose to make rump steak au poivre, then cook the meat for an extra minute on each side, ensuring it remains tender and juicy when served with its sauce.

FAQs

What is steak au poivre?

Steak au poivre is a seasoned beefsteak dish that was popularised in Paris in the 19th century. It is a common way of serving top-end steak, especially fillet steak or filet mignon, to give it its French name.

What does steak au poivre mean?

Steak au poivre is a French term for peppered steak. Poivre means ‘pepper’, while au translates as ‘with’ or ‘in the style of’ when referring to culinary pursuits.

What should you serve with steak au poivre?

A light salad garnish and potato chips are great accompaniments to steak au poivre. However, you can also opt for bread, vegetables or cooked beans, such as flageolet or butter beans.

How do you make steak au poivre?

Cover the steak with coarsely crushed peppercorns on both sides, then sear it to form the crust of the dish. Next, prepare a sauce au poivre, which is then poured over the top of the crusted meat before serving.

What is au poivre sauce made of?

Au poivre sauce is made from crushed peppercorns, steak pan drippings, butter and a liqueur, usually cognac or brandy. A typical au poivre sauce recipe will also include cream.