FRENCH CLASSICS MADE AT HOME | EP. 1 STEAK AU POIVRE
In steak au poivre, the pepper crust matters, but the real character of this French bistro classic comes from the sauce built in the same pan.
For the steak, I’m using flank steak. Steak au poivre can also be made with tender cuts such as filet mignon/tenderloin, strip steak, or sirloin. Whatever cut you choose, cook it to the doneness you prefer and let it rest before slicing.
Start by freshly crushing the black peppercorns. You want them coarse, not finely ground, so they create texture and a real pepper crust on the steak. A mortar and pestle works well, but a zip-top bag and rolling pin works too.
Season the steak with salt, then press the crushed peppercorns onto both sides.
Sear it in a very hot pan with a little oil. Just before flipping, add cold butter and let it run underneath the steak, then cook the second side in that butter.
Once the steak is resting, keep everything left in the pan. Add the shallot, then deglaze with cognac or Armagnac. You can flambé it if you’re comfortable, but it’s completely optional. Letting the cognac simmer briefly works too.
Add veal stock, reduce it by half, then add the cream and reduce again until the sauce is thick enough to coat the back of a spoon.
Spoon the sauce onto the plate, slice the rested steak, and serve it right over the sauce.
The pepper doesn’t just season the steak. It carries through that rich, savory pan sauce with every bite.
Save this for your next steak night.
#SteakAuPoivre #FrenchCooking #SteakRecipe #FrenchBistro #cookingtechniques
3 Comments
Ew
Nice job! What cut of beef is that?
FRENCH CLASSICS MADE AT HOME | EP. 1 STEAK AU POIVRE
In steak au poivre, the pepper crust matters, but the real character of this French bistro classic comes from the sauce built in the same pan.
For the steak, I’m using flank steak. Steak au poivre can also be made with tender cuts such as filet mignon/tenderloin, strip steak, or sirloin. Whatever cut you choose, cook it to the doneness you prefer and let it rest before slicing.
Start by freshly crushing the black peppercorns. You want them coarse, not finely ground, so they create texture and a real pepper crust on the steak. A mortar and pestle works well, but a zip-top bag and rolling pin works too.
Season the steak with salt, then press the crushed peppercorns onto both sides.
Sear it in a very hot pan with a little oil. Just before flipping, add cold butter and let it run underneath the steak, then cook the second side in that butter.
Once the steak is resting, keep everything left in the pan. Add the shallot, then deglaze with cognac or Armagnac. You can flambé it if you’re comfortable, but it’s completely optional. Letting the cognac simmer briefly works too.
Add veal stock, reduce it by half, then add the cream and reduce again until the sauce is thick enough to coat the back of a spoon.
Spoon the sauce onto the plate, slice the rested steak, and serve it right over the sauce.
The pepper doesn’t just season the steak. It carries through that rich, savory pan sauce with every bite.
Save this for your next steak night.
#SteakAuPoivre #FrenchCooking #SteakRecipe #FrenchBistro #cookingtechniques