Steak au Poivre (French)
Are you tired of the same old steak and potatoes dinner? Add some French flair to your next meal with Steak au Poivre. This classic French dish is a favorite among steak lovers and foodies alike.
Steak au Poivre, which translates to “pepper steak” in English, is made by coating a tender cut of beef, such as filet mignon or strip steak, in cracked peppercorns and pan-searing it until a crust forms. The steak is then finished in the oven and served with a rich creamy sauce made from cognac, beef broth, and heavy cream.
The key to making a perfect Steak au Poivre is in the preparation. Start by selecting a high-quality cut of meat. Filet mignon, ribeye, or New York strip are all excellent choices. Make sure to let the steak come to room temperature before cooking. This will ensure that the meat cooks evenly and results in a juicy, tender steak.
Next, season the steak generously with kosher salt and coat it in freshly cracked black pepper. Press the pepper into the meat with your hands to ensure it adheres well. Heat a cast-iron skillet over high heat and add a tablespoon of oil. Once the oil is hot, add the steak and sear on both sides until a crust forms, about 2-3 minutes per side.
Transfer the steak to a preheated oven and continue cooking until it reaches your desired level of doneness. For a medium-rare steak, cook for an additional 5-6 minutes. Remove the steak from the oven and let it rest for a few minutes before slicing.
While the steak is resting, prepare the sauce. In the same skillet used to cook the steak, add minced shallots and cook until softened. Deglaze the pan with cognac and beef broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and cook until the sauce has thickened, about 5-7 minutes.
Serve the sliced steak with a generous spoonful of the creamy sauce on top. Pair with roasted potatoes or sautéed green beans for a complete French-inspired meal. Bon appétit!
Ingredients for Steak au Poivre
If you’re looking for a dish that packs a punch in both flavor and surprise, look no further than Steak au Poivre. This classic French dish features tender cuts of steak coated in cracked black pepper and served with a rich, creamy sauce.
But what exactly goes into making this culinary explosion? Let’s take a closer look at the key ingredients needed to create the perfect Steak au Poivre.
First and foremost, you’ll need a high-quality cut of beef. The best cuts for this dish are typically filet mignon or sirloin, as they’re tender and don’t require a lot of cooking time. You’ll also need freshly cracked black peppercorns, which provide the signature spicy kick.
Next up is the sauce. To make the cream sauce that accompanies the steak, you’ll need heavy cream, butter, shallots, beef broth, and cognac. The cream and butter combine to create a smooth, velvety texture, while the shallots add a touch of sweetness and the beef broth and cognac add depth and complexity.
To prepare the dish, first season the steak generously with salt and then coat it in the cracked black peppercorns. Heat some oil in a pan over high heat, and then sear the steak on each side until it’s browned and crispy on the outside. Once the steak is cooked to your desired level of doneness, set it aside to rest while you prepare the sauce.
In the same pan, sauté the shallots until they’re soft and translucent. Add the beef broth and cognac, and let the mixture simmer until it’s reduced by about half. Then, whisk in the heavy cream and butter, and continue to cook until the sauce has thickened. Finally, pour the sauce over the steak and serve immediately.
With the right ingredients and a little bit of patience, you can create a show-stopping Steak au Poivre that will surprise and delight your taste buds. So why not give it a try tonight? Your taste buds will thank you!
How to Make Steak au Poivre
Are you looking for a delicious, French-inspired dish to impress your dinner guests? If so, look no further than Steak au Poivre! This classic dish features a juicy steak coated in cracked black pepper and served with a creamy, flavorful sauce.
To start, select a high-quality cut of beef such as filet mignon or ribeye. Let the steak come to room temperature before seasoning it with salt and generously coating it in freshly cracked black pepper. Heat up a skillet over medium-high heat and add some oil or butter. Once the pan is hot, sear the steak for 5-6 minutes per side or until it reaches your desired level of doneness. For a rare steak, aim for an internal temperature of about 125°F, while a medium-rare steak will be closer to 135°F.
Once the steak is cooked, remove it from the pan and let it rest for a few minutes while you prepare the sauce. In the same skillet, add some chopped shallots and sauté them until they are translucent. Next, pour in some cognac or brandy and let it reduce for a minute or two. Finally, add some heavy cream and stir until the sauce thickens slightly. Season with salt and any additional herbs or spices you like.
To serve, slice the steak thinly against the grain and arrange it on a plate. Top with the creamy sauce and garnish with fresh herbs if desired. Pair with a glass of red wine and enjoy!
In conclusion, making Steak au Poivre may seem intimidating at first, but with a little practice, it can become a go-to dish for any special occasion. Remember to choose a quality cut of beef, season generously with black pepper, sear to perfection, and finish with a creamy, indulgent sauce. Bon appétit!
Variations of Steak au Poivre
If you’re a steak lover, then chances are that you’ve heard of Steak au Poivre. This French classic is beloved by meat enthusiasts worldwide for its tender and juicy cuts of steak coated in a creamy pepper sauce. But did you know that there are many variations of this dish?
One popular variation is the addition of mustard to the sauce. This gives the sauce a tangy kick that pairs perfectly with the rich flavor of the steak. Another variation involves using green peppercorns instead of black ones. Green peppercorns have a milder taste and add a touch of freshness to the dish.
For those who like it hot, there’s also a spicy version of Steak au Poivre. This variation includes the addition of chili flakes or cayenne pepper to the sauce. The heat from the spices complements the bold flavors of the steak and the pepper sauce.
There’s also a lighter version of this classic dish that uses a leaner cut of steak, such as filet mignon. This variation is perfect for those who want to indulge in the flavors of Steak au Poivre without all the calories.
Lastly, some chefs opt to cook the steak sous-vide before searing it to perfection and serving it with the classic pepper sauce. This method ensures that the steak is perfectly cooked and retains all of its juices.
No matter which variation you choose, Steak au Poivre is an indulgent and satisfying meal that’s sure to please any meat lover. So why not switch up your usual recipe and try one of these variations the next time you’re craving a delicious steak dinner?
Serving Suggestions for Steak au Poivre
Steak au Poivre is a classic French dish that is known for its rich and indulgent flavors. The dish is made with quality cuts of steak that are coated in cracked peppercorns and then seared to perfection. While the dish may seem intimidating, it’s actually quite easy to make at home. In this article, we’ll explore some serving suggestions for Steak au Poivre that will take your dining experience to the next level.
To start, consider pairing your Steak au Poivre with a side of roasted vegetables. Roasting vegetables brings out their natural sweetness and complements the bold flavors of the peppercorn seasoning. Try roasting carrots, Brussels sprouts, or broccoli with olive oil, salt, and pepper for a simple yet delicious side dish.
Another great accompaniment to Steak au Poivre is a creamy mashed potato. The smooth texture of the potatoes provides an excellent contrast to the crispy exterior of the steak, while the buttery flavor adds a touch of decadence to the meal. To make mashed potatoes, simply boil peeled potatoes until they’re tender, drain the water, and mash them with butter, milk, and salt.
For those looking to add a bit of freshness to their meal, consider serving a salad alongside your Steak au Poivre. A simple green salad with a vinaigrette dressing can help to cut through the richness of the steak and provide a refreshing palette cleanser between bites.
Finally, don’t forget about the wine! A well-paired glass of red wine can bring out the flavors of the Steak au Poivre and elevate the entire dining experience. Look for a full-bodied red wine such as Cabernet Sauvignon or Syrah to complement the bold flavors of the dish.
In conclusion, serving Steak au Poivre doesn’t have to be complicated. By pairing it with roasted vegetables, creamy mashed potatoes, a fresh salad, and a well-paired glass of red wine, you can create a dining experience that is both satisfying and indulgent. So go ahead, dust off your skillet, and impress your guests with this classic French dish!
Wine Pairings for Steak au Poivre
When it comes to a luxurious dinner, there’s nothing quite like steak au poivre. This French classic features a peppery crust and tender, juicy beef – the perfect indulgence for a special occasion or weekend treat. But what wine should you serve with this decadent dish? Here are some wine pairings that will take your steak au poivre to the next level.
First up is a classic pairing: red wine. A full-bodied red like Cabernet Sauvignon or Syrah can stand up to the bold flavors of the pepper crust and complement the richness of the steak. The tannins in the wine also help cut through the fatty marbling of the beef, creating a balanced flavor profile.
If you prefer something a little lighter, consider a Pinot Noir. This elegant wine has a softer tannin structure and lower acidity than most reds, making it an excellent match for steak au poivre. Its delicate fruit flavors and earthy undertones enhance the natural flavors of the beef without overwhelming them.
For a truly decadent experience, try serving your steak au poivre with a bold and spicy Zinfandel. This complex wine has notes of blackberry, pepper, and spice that complement the flavors of the dish. The high alcohol content also helps cut through the richness of the beef, creating a harmonious and satisfying pairing.
If you’re feeling adventurous, you might even consider serving a white wine with your steak au poivre. A full-bodied Chardonnay or Viognier can hold its own against the bold flavors of the dish, while the crisp acidity cuts through the richness of the beef. Just be sure to choose a wine with enough heft to stand up to the steak’s strong flavors.
In conclusion, when it comes to wine pairings for steak au poivre, there are plenty of options depending on your taste preferences. Whether you opt for a classic red or something a little more unexpected, the right wine can take this luxurious dish to new heights. So go ahead, pour yourself a glass and indulge in the ultimate dinner experience.
Frequently Asked Questions about Steak au Poivre
Steak au Poivre is a classic French dish that has been popularized around the world in recent years. It’s a delicious and decadent steak dish that features a thick cut of beef coated in cracked black pepper and pan-seared to perfection. But despite its popularity, many people still have questions about this dish. In this article, we’ll answer some of the most frequently asked questions about Steak au Poivre.
What exactly is Steak au Poivre?
Steak au Poivre is a French dish that translates to “pepper steak.” It’s typically made with a high-quality cut of beef, such as filet mignon or strip steak, that is coated in coarsely cracked peppercorns and seared in a hot skillet until it develops a crispy crust. The steak is then finished with a rich sauce made from brandy, cream, and other seasonings, creating a luxurious and flavorful dish.
What type of peppercorns should be used for Steak au Poivre?
Traditionally, Steak au Poivre is made with black peppercorns, which are coarsely cracked and then pressed into the surface of the steak. However, some recipes may call for a mixture of black, white, and green peppercorns to create a more complex flavor profile.
How should the steak be cooked?
Steak au Poivre is best served rare to medium-rare, allowing the natural flavors of the beef to shine through. The steak should be cooked in a hot skillet over medium-high heat until a crust forms on both sides, typically 3-4 minutes per side. After cooking, let the steak rest for a few minutes before slicing and serving.
Can I make Steak au Poivre without alcohol?
While the classic recipe for Steak au Poivre includes brandy or cognac, you can certainly make a non-alcoholic version by omitting the liquor and using a bit of chicken or beef broth instead. You can also use a non-alcoholic wine or vinegar to deglaze the pan and create the sauce.
In conclusion, Steak au Poivre is a classic French dish that’s easy to prepare and perfect for special occasions. By following these tips and answering some of the most frequently asked questions, you’ll be able to create a delicious and memorable meal that will impress your guests and leave them wanting more.