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Steak au Poivre

Serves 4 to 6 Entree meat

Steak au Poivre

Steak au Poivre is a classic staple of Parisian bistros, a dish whose seductive aroma beckons patrons and passersby alike. Its origins lie in the bustling streets of Paris, where it has become a beloved feature of everyday dining. This rendition captures the essence of its bistro roots, offering a straightforward yet indulgent experience that mirrors the way a family cook might serve it at home.

The dish should deliver a robust peppery punch, tempered by the richness of heavy cream and the depth of Cognac. Each bite offers a velvety texture, as the heat of coarsely crushed black peppercorns meets the tender juiciness of filet mignon or strip steaks. It's a symphony of flavors, where the warmth of butter and the subtlety of fine salt enhance without overwhelming.

Ingredients

  • 4filet mignon or strip steaks — about 180 g each
  • 2 tbspcoarsely crushed black peppercorns
  • 2 tbspbutter
  • 1 tbspoil
  • 60 mlCognac
  • 150 mlheavy cream
  • to tastefine salt

Method

  1. Begin by patting the steaks dry with paper towels to ensure a good sear. Season each steak generously with fine salt on both sides, then press 2 tablespoons of coarsely crushed black peppercorns into the surface of the meat, ensuring an even coating. This will create the signature peppery crust of Steak au Poivre.
  2. Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter has melted and begins to foam, carefully place two steaks in the pan, ensuring they are not crowded. Sear the steaks for about 3-4 minutes on the first side until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes, then remove the steaks to a plate and cover loosely with foil to rest. Repeat with the remaining steaks, adding more butter if necessary.
  3. Once all the steaks are seared and resting, carefully pour off any excess fat from the skillet, leaving about 1 tablespoon behind. Return the skillet to medium heat and add 60 ml of Cognac. Carefully ignite the Cognac with a long match or lighter to flambé, allowing the alcohol to burn off. This step enhances the flavor of the sauce and adds a subtle depth to the dish.
  4. After the flames subside, add 150 ml of heavy cream to the skillet. Stir gently, scraping up any browned bits from the bottom of the pan. Allow the sauce to simmer and thicken slightly, stirring occasionally, until it coats the back of a spoon. This should take about 3-5 minutes, and you'll notice the sauce becoming a rich, creamy consistency.
  5. Return the rested steaks to the skillet, along with any juices that have accumulated on the plate. Turn the steaks in the sauce to coat them evenly. Allow them to warm through gently for about 1-2 minutes, ensuring they reach your desired level of doneness. The steaks should feel firm to the touch but still yield slightly under pressure, indicating a perfect medium-rare.
  6. Remove the steaks from the skillet and place them on a serving platter. Taste the sauce and adjust the seasoning with additional salt if needed. Pour the sauce over the steaks or serve it on the side. Enjoy your Steak au Poivre with a traditional accompaniment such as pommes frites or a simple green salad.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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