Steak Au Poivre – A Valentine’s Recipe to Impress

Steak Au Poivre. A Valentines Recipe to Impress. Steak au Poivre is a classic French dish that translates to “pepper steak.”

Main Ingredients:
Steak: Typically, a high-quality cut like filet mignon or entrecôte (similar to ribeye or strip steak) is used.
Peppercorns: The steak is heavily coated with crushed black or mixed peppercorns before cooking, giving it a spicy, aromatic crust.

Preparation:
The steak is seasoned with salt and then pressed into coarsely ground peppercorns.
It’s then seared in a hot pan to achieve a crust on the outside while keeping the interior to the desired doneness (often medium-rare).

Sauce:
After the steak is cooked, a sauce is made in the same pan. This usually involves:
Deglazing the pan with brandy or cognac, which flambéed to burn off the alcohol.
Adding heavy cream (or sometimes a mix of stock and cream) to create a rich, creamy sauce. The sauce picks up the flavors from the pan’s fond (the bits left from searing the steak).
Some recipes might include shallots, garlic, or mustard for additional flavor.

Serving:
The steak is served with the creamy peppercorn sauce poured over it or on the side. It’s often accompanied by sides like potatoes (e.g., frites, mashed, or gratin), green beans, or other vegetables.

This dish is known for its bold flavors – the sharpness of the peppercorns contrasted with the richness of the cream sauce, making it a beloved choice in French cuisine for both home cooks and chefs in restaurants.

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