French Classic Steak Au Poivre
Although Steak au poivre might seem difficult to prepare, it’s actually quite simple and makes for an easy yet elegant (albeit somewhat pricey) meal. At its core, it’s a sautéed steak with a quick pan sauce. This particular version, made with black peppercorns and Sichuan pepper, has a bright flavor that’s neither overpoweringly peppery nor overly boozy. Pair it with fried potatoes, and your homemade Steak au poivre will rival the best dishes from any neighborhood bistro.
INGREDIENTS
- 4beef tenderloin steaks, 6 ounces each, cut 1 inch thick
- Salt
- 1tablespoon coarsely crushed black pepper
- 1teaspoon coarsely crushed Sichuan pepper
- 2tablespoons unsalted butter
- 2large shallots, finely diced
- 1½cups rich beef or chicken broth
- 1tablespoon Cognac or bourbon
- ¼cup crème fraîche
- 1bunch watercress, for garnish
Step 1：
Choose the Right Steak
Steak au poivre starts with a thick steak, typically around 1 to 1.5 inches (approximately 2.5 to 3.8 cm). This thickness allows the steak to develop a nice crust on the outside while remaining juicy and tender inside, ensuring even cooking for the desired level of doneness.
Most often, Steak au poivre uses medallions of filet mignon (also known as beef tenderloin), but you can use any steak cut into a cylindrical, medallion shape. In the photos accompanying this story, you’ll see both filet mignon and strip steak medallions. Filet mignon is incredibly tender, providing a delightful contrast with the crunchy peppercorns, although it is typically less flavorful than other beef cuts.
That said, you don’t have to limit yourself to medallion cuts. Pressing peppercorns into a large boneless ribeye steak, for instance, would also yield fantastic results.
Step 2：
Crack the Peppercorn
Steak au poivre requires cracking peppercorns, which can be a tedious task. The exact size of the cracked peppercorns is flexible, but you’re generally aiming for them to be broken into halves or quarters. Some will inevitably crack into smaller pieces, and a few whole ones may slip through the, erm, cracks.
The video demonstrates a method of cracking peppercorns in a plastic bag. If you own a meat pounder or large mallet, you can wrap the peppercorns in a clean kitchen towel and then hammer away at them.
Another interesting method is using a handmade mortar and pestle set, which I sourced from China. It’s a hand grinder that allows you to grind the pestle with one hand while covering the edge of the mortar with the other hand, preventing the peppercorns from flying all over your kitchen.
Step 3:
Fry and Cook
Season all over with kosher salt with both side the the seak, and then dipping the other side with a generous amount of ground pepper. Let sit 15–30 minutes.
Heat oil in a large skillet, preferably non stick skillet, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes.
Add butter to the skillet and use a spoon to carefully baste the side of the steak that has the black pepper. You can sear the sides of the steak briefly to ensure an even cook, but be careful not to flip the steak and cook the peppered side directly on the pan, as this could cause the pepper to burn and become bitter. Instead, continue to baste the steak with the hot butter to enhance its flavor and tenderness.
step 4:
Prepare the sauce
Melt 1 tablespoon of butter in the pan. Stir in the shallots and sauté for about a minute, until they begin to brown. Pour in the broth and bring it to a brisk simmer. Add the Cognac and continue simmering until the liquid reduces by half, about 3 to 4 minutes. Finally, stir in the crème fraîche and cook until the sauce lightly thickens.
Step 5:
Serve the dish like a restaurant
Pile up a generous mound of fries on the side, then spoon a lovely bed of Au Poivre sauce onto the plate. Take a moment to appreciate that beautiful sauce. Place the steak on top of the sauce to showcase its gorgeous pepper crust. With these tips, you can successfully recreate this classic French bistro dish in your own kitchen.
