Easiest Way to Make Perfect Steak Au Poivre

Steak Au Poivre. Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side.

To begin, seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat pounder, pound the peppercorns until they are coarsely crushed. Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. You can have Steak Au Poivre using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Steak Au Poivre

1. Prepare 1 of Tenderloin or chateaubriand steak.
2. You need 1 tbsp of Unsalted butter.
3. Prepare 1 tsp of Olive oil.
4. Prepare 2 tbsp of Cognac or brandy.
5. You need 1 tbsp of Green peppercorns in a brine.
6. Prepare 1/2 cup of Heavy cream.
7. Prepare 1 of Salt.
8. You need 1 of Freshly ground pepper.

Essentially it is a sautéed steak. Classic Steak au Poivre, or steak with a creamy peppercorn sauce. A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. Steak au poivre is a classic preparation for sauteed steak.

Steak Au Poivre instructions

1. Remove the steak from the refrigerator 1 hour before starting.
2. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
3. In a skillet on medium heat, melt the butter and oil..
4. As they begin bumbling, place the steak in the pan.
5. Cook and turn each side and direction every minute until medium rare (135 F).
6. Remove the steak and tent with foil on a rack with a plate under.
7. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die.
8. Return to medium heat and add the cream and green peppercorns.
9. Being to a boil and cook for 10-15 minutes, until the sauce is thick enough.
10. Serve the sauce with the steak.

Here Julia Child and Jacques Pépin update the steak by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. Steak au poivre is also known as pepper steak, although the English moniker lends itself to confusion because there's a Chinese takeout dish also called pepper steak. When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way. Steak au Poivre is a beef steak, coated in crushed peppercorns (see Mignonette), pan-fried and accompanied by a quick sauce made in the same pan. The pepperiness of the dish is mellowed by.