Steak au Poivre is a classic of French cuisine that impresses with its simple preparation and intense flavor. The name literally means “steak with pepper” and refers to the characteristic pepper crust that makes the dish so special. This dish is perfect for special occasions or a luxurious dinner at home.
Preparation
The basis of the dish is a high-quality beef tenderloin steak. For the preparation, the steak is generously coated with coarsely crushed black peppercorns, which are lightly pressed to make them adhere well. This gives the meat a strong spice and a pleasant texture. The steak is then seared in a hot pan with some vegetable oil until it reaches the desired browning. Depending on the preference, the steak can be prepared medium-rare, medium, or well-done.
An absolute highlight is the use of green peppercorns, which add a unique, mild spiciness (a must-have in this dish).
Next, the sauce is prepared. In the same pan, finely chopped shallots are sautéed in butter until translucent. Then the pan is deglazed with cognac, which is flambéed to intensify the flavors and reduce the alcohol. This step gives the sauce a special depth and a slight sweetness. Beef stock is then added and the liquid is reduced by half. Finally, cream is stirred in, giving the sauce a creamy consistency and a rich taste.
Traditionally, steak au poivre is served with French fries. These are cut from large potatoes and double-fried to achieve a perfect combination of crispy outside and soft inside. The dish is served on a plate with the steak topped with the rich sauce and the French fries as a side dish.
Steak au poivre is not only a feast for the palate but also a testament to the elegance and sophistication of French cuisine. It is a dish that turns any evening into a special occasion and impresses with its harmonious combination of flavors and textures. Try this recipe and enjoy a piece of traditional French culinary art in your own home.
Steak au Poivre
Ingredients
Steak au Poivre
- 2 beef steaks ( such as filet or roastbeef)
- 2 tbsp black peppercorns crushed
- salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 shallot
- 1 tbsp brined green peppercorns
- 60 ml cognac or brandy
- 200 ml beef broth
- 200 ml heavy cream
French fries
- 4 big potatoes
- oil for deep frying
- salt
Instructions
French fries
- Peel the potatoes and cut them into even sticks.Soak the potato sticks in cold water to remove excess starch. Let soak for about 30 minutes.
- Heat the oil in a deep fryer or large pot to 160°C.
- Drain the potatoes well and pat them dry.
- Fry the potatoes in batches until they just start to soften (about 5-6 minutes). Remove and drain on paper towels.
- Heat the oil to 190°C and fry French fries again until golden brown and crispy (about 3-4 minutes). Remove, drain on paper towels, and season with salt.
Steak au poivre
- Press the coarsely crushed peppercorns onto the steaks, covering them evenly. Season with salt to taste.
- Heat the vegetable oil in a large pan over medium-high heat.
- Place the steaks in the pan and cook for 3-4 minutes on each side, depending on desired doneness. Remove the steaks from the pan, cover with aluminum foil, and keep warm.
- Add the butter to the same pan and sauté the shallots until translucent.
- Deglaze the pan with Cognac and carefully flambe (Note: only do this if you are experienced with open flames.)
- Add the beef broth and cream, and reduce the sauce by half. Season with salt to taste.
To Serve
- Arrange the steaks on plates, pour the sauce over them, and serve with freshly fried French fries. Bon Appétit!