How to Make Steak au Poivre (2024)

For those special occasions when your main course needs to exceed expectations, make this perfectly preparedSTEAKAU POIVRE.

I had friends up to the cottage a few months back, and as often happens, the conversation turned to food. We specifically zeroed in on essentialrecipes; the tried and true, famously delicious, always requested again and again. I wasn’t surprised that perfectly preparedSTEAKAU POIVREranked on our list; it’s long been one of my favourite main courses to both prepare and enjoy.

Here are a few reasons why this classicsteakrecipeis so famous:

• Thisrecipeis made on the stovetop, so it’s ideal during cold winter months when cooking on the grill or barbecue is less appealing.
• The beef is cooked in a coating of crushed peppercorns, giving it a rich, robust flavouring.
• Pan-cooking thesteaksproduces meat that is done to a perfect medium.
• Thedishis finished with a luxurious and flavourfulcognaccreampansauce.

We know you’ll look at this essentialrecipeas we do; it’s a keeper. Make sure to PIN therecipeon a favourite Pinterest board and SHARE it with friends. We’d also appreciate seeing pics of the main course when you make it. Use #weekendatthecottage when you post on Facebook andInstagram. Thanks!

Here’s why thisrecipeforSTEAKAU POIVREgets five stars, every time:

INGREDIENTS

The variousingredientsneeded to makeSTEAKAU POIVRE, sometimes referred to aspeppersteak,are easy to find. Beyond thesteaksthemselves, you’ll also need peppercorns and fennel seeds,kosher saltand blackpepper, plus 35% cream andcognacfor thesauce.

THESTEAKS

Although purists maintain thisrecipeshould only be prepared usingfilet mignonorbeef tenderloin, nowadays at-home chef wannabes often pick sirloinsteakbefore all others. Sirloinsteak, sometimes referred to as a stripsteakorNew York stripsteak, is a tender cut with lots of flavour. Stripsteaksalso have a nice bit of fat on them that renders into the skillet as thesteakscook, providing a rich fond that adds layers of flavour to thesauce.

SEASONING

Every time I serve thisdish, my guests take their first few bites and invariably give thedisha solid “wow!”. I always rack it up to the seasoning. Of course, addingpepperto arecipeis nothing new, yet it’s the intensity of the flavour that comes from freshlycracked peppercornsthat is the hallmark ofSTEAKAU POIVRE.

Well, that and the fact that we’re usingwhole black peppercornsas well as white, red and green too. Look for these varieties at a bulk food store orspicepurveyor. The last point on seasoning is our inclusion of fennel seeds in this mix. The light liquorice notes with thecognacand cream is sublime, you’ll see.

PEPPERCORN COATED

My word of advice on the peppercorn coating; don’t be shy. Add the peppercorns to both sides of themeat, pressing thesteaksdown firmly into the crushed seasoning. The goal is to cover the meat evenly. You can evenpatthe seasoning on to make sure it’s sticking. I love the way this WIKI POST explains it: “The peppercorns form a crust on thesteakwhen cooked and provide a pungent counterpoint to the beef.” Hmmm, “a pungent counterpoint to the beef”. That’s exactly where thisrecipeis going.

PANCOOKED

As mentioned in the preamble to thisrecipe, thesteaksare cooked in a hotpanoriron skilletas opposed to the grill or barbecue. This makes thisrecipeespecially ideal for times when you need a tasty meal in a hurry with minimal fuss. Two pro tips on how to panfrysteak – first, heat your skillet or cast iron fryingpan over moderate heat, adding thebutterand oil once thepanis fully heated.

The second tip is to leave thesteaksto cook undisturbed for the first four minutes, and then once again after the flip to thesecond side. This creates a gloriously browned, seasoned finish on thesteaks. For thisrecipe, we cooked oursteaksto medium doneness where aninstant-read thermometerregistered 140°F (60°C).

REST PERIOD

After cooking,transfer the steaksto a plate or platter and leave them to rest for 5 to 10 minutes. This all-important step is similar to when we prepared ourGRILLED BEEF TENDERLOIN, our famous BRINED TURKEY and our exceptionally delicious RACK OF LAMB, giving the juices a chance to settle and the meat itself time to relax from the heat of the cooking process. No need to tent thesteakswithfoil, just leave them to rest.

COGNACCREAMSAUCE

Making thesauceforSTEAKAU POIVREis surprisingly simple. There are three little tips on making this classic creamsauce. First, strain theexcess fatoff thepan. Then add thecognacslowly, remembering that sometimesalcoholignites when meeting a hotpan. If it does flare up, simply move thepangently remaining over the heat until theflamesdissipate, then scape up the fond, thosebrowned bits, to release them into thecognac. If you don’t havecognachandy you can alsosubstituteit withbrandy. Finally, reduce the heat after adding theheavy cream(35% whipping cream). Stirand leave thesaucetosimmeruntil it reduces slightly before adding it to the finishedsteaks.

SERVE

Serving this delicious meal doesn’t need to be complicated. We presented it for this story with our BUTTERED SPRING VEGETABLES and our PARMESAN MASHEDPOTATOES. Other sides that go well with it include our OVEN-ROASTED VEGETABLES, theseGARLICSMASHEDPOTATOESand our OVEN-ROASTED ASPARAGUS. Additionally, keep a favourite red wine in mind like a cabernet sauvignon or pinot noir.

This perfectly preparedSTEAKAU POIVREis just that, perfect anytime!

Products used in this recipe

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Related by Recipe Type

• Dinner

Related by Ingredient

• 35% Cream
• Black Pepper
• Black Peppercorns
• Butter
• Cognac
• Fennel Seeds
• Fresh Thyme
• Green Peppercorns
• Kosher Salt
• Red Peppercorns
• Sirloin Steak
• Vegetable Oil
• White Peppercorns

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