Steak Au Poivre Recipe
Steak Au Poivre is an iconic French dish that brings elegance and robust flavors to the table. It’s the perfect choice for special dinners or gourmet home-cooking. The harmonious combination of tender steak with a peppercorn crust, finished with a creamy, rich sauce, offers an indulgent dining experience that’s both luxurious and approachable for any cooking enthusiast. Whether you’re hosting an intimate gathering or simply treating yourself, Steak Au Poivre provides a sophisticated flair that never fails to impress.
Ingredients Overview
The success of Steak Au Poivre lies in the quality of its ingredients, each playing a crucial role in achieving the rich, balanced flavors that make this dish a classic. High-quality boneless medallion steaks, such as filet mignon, are the star, providing tenderness and a succulent bite. Kosher salt enhances the natural taste of the steak, while the cracked peppercorns add an aromatic heat that defines the dish.
Vegetable oil is used to achieve the perfect sear, and unsalted butter enriches the steak, adding a velvety texture when basting. Fresh thyme and garlic infuse the steak with herbal and aromatic notes, elevating its complexity. The shallot adds a subtle sweetness to the sauce, while the brandy or cognac introduces a depth of flavor, intensifying the overall taste profile. Chicken stock provides a savory base for the sauce, and heavy cream or crème fraîche creates a luxurious, creamy consistency. The Dijon mustard brings a tangy finish that ties everything together.
For an exceptional experience, choose well-marbled steaks for maximum flavor and juiciness. For those who prefer a slight tang, opt for crème fraîche instead of heavy cream for a subtle contrast to the rich sauce.
Step-by-Step Cooking Instructions
Preparing the Steak:
Start by seasoning the steaks generously with kosher salt, ensuring that every side is well-covered. Allowing the steaks to air-dry in the refrigerator for 30 minutes is essential. This step helps the exterior develop a dry surface, which results in a better sear when cooking. The salt works its magic, drawing out moisture from the steak, enhancing its flavor while tenderizing the meat.
Crushing the Peppercorns:
Achieving the perfect pepper crust is key to the dish. For best results, crush the peppercorns coarsely using a heavy object like a meat pounder, skillet, or mallet, wrapping them in a clean kitchen towel to contain the pieces. This ensures the pepper adheres to the steak and delivers a punch of flavor with every bite.
Searing the Steaks:
Heat a large stainless steel or cast-iron skillet until the oil shimmers. The high heat allows the steaks to sear quickly, locking in their juices while toasting the peppercorns. Carefully place the peppercorn side of the steaks down first, cooking until the crust is well-toasted. Flip the steaks gently to maintain the crust’s integrity, and add the butter, thyme, and garlic. Basting the steaks with the melted butter adds flavor and keeps the meat moist as it sears.
Finishing in the Oven:
Once both sides of the steak have developed a golden-brown crust, transfer them to a rimmed baking sheet. Use an instant-read thermometer to monitor the internal temperature, ensuring the steak reaches 125°F (52°C) for a perfect medium-rare. Adjust the cooking time based on the thickness of the steaks for precise results.
Creating the Sauce:
After the steaks are done, pour off excess fat from the skillet, retaining about a tablespoon. Sauté the shallot until tender, then add the remaining cracked peppercorns for added flavor. Deglaze the pan with brandy or cognac, allowing the alcohol to evaporate, and reduce the liquid. Stir in the chicken stock, scraping up the browned bits for extra richness. Finish the sauce with heavy cream or crème fraîche, simmering until it thickens. Whisk in the Dijon mustard to bring a slight tang and balance the flavors.
Recipe Tips
Perfect Crust:
To achieve a golden crust without burning, maintain medium-high heat and avoid overcrowding the pan.
Timing Adjustments:
Adjust cooking times based on the steak’s thickness to achieve the desired doneness.
Basting for Flavor:
Regularly baste the steak with butter and aromatics for enhanced moisture and taste.
Alcohol Safety:
When adding brandy or cognac, ensure the burner is off to avoid flare-ups, especially when using a gas stove.
What to Serve With This Recipe
Pair Steak Au Poivre with classic French sides such as crispy French fries or creamy mashed potatoes to complement the rich sauce. For a lighter option, roasted vegetables or a fresh green salad can provide a refreshing balance to the richness of the dish. Wine enthusiasts can opt for a robust red wine like a Bordeaux or a Rhône blend, which pairs beautifully with the peppery and creamy elements of the steak.
Enhance the presentation by garnishing with fresh thyme sprigs or finely chopped chives for a burst of color. Consider serving the dish with crusty bread to soak up the savory sauce, making every bite flavorful.
Flavor Variations and Substitutions
Experimenting with different herbs or spices can customize the flavor profile of Steak Au Poivre. Swap thyme for rosemary to introduce a piney, fragrant aroma, or add a hint of cayenne pepper for an extra kick. Substitute chicken stock with beef or vegetable broth to create variations in the sauce’s depth, catering to your preference.
For a non-alcoholic version, replace the brandy with a splash of apple cider vinegar or balsamic vinegar, which provides acidity without the alcohol content. Adjust the amount to ensure the sauce retains its rich flavor without overpowering it.
Frequently Asked Questions
Can I use a different cut of steak?
Different cuts like ribeye or New York strip offer varied textures and flavors, making them excellent alternatives for those who prefer more marbling or a slightly firmer bite.
What’s the best way to store leftovers?
To keep leftovers fresh, store the steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the sauce’s creaminess and the steak’s texture.
How can I make the sauce thicker or thinner?
If the sauce is too thin, simmer it for a bit longer to reduce and concentrate it. For a thicker sauce, add a small amount of cornstarch mixed with water. To thin it out, simply stir in a splash of extra chicken stock or cream until you reach the desired consistency.
Steak Au Poivre is not just a dish; it’s an experience that marries sophistication with bold flavors. Whether enjoyed on a quiet night at home or as the centerpiece for an elegant dinner party, this classic French recipe promises satisfaction with every bite. Embrace the opportunity to pair it with your favorite sides and customize the sauce to your liking, turning each meal into a culinary delight.
Ingredients
1/2 large shallot (about 1 1/2 ounces; 40g), minced
4 (6- to 8-ounce; 170 to 225g) boneless medallion steaks, such as filet mignon
1 teaspoon (5ml) Dijon mustard
Kosher salt
3 tablespoons (45ml) vegetable oil
2 thyme sprigs
1 medium garlic clove
1 ounce (30g) whole black peppercorns, plus more as needed, divided
1 tablespoon (15g) unsalted butter
2 tablespoons (30ml) brandy or cognac
3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth
3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche
Instructions
Pat the steaks dry and season generously with kosher salt on all sides. Place them on a wire rack set over a rimmed baking sheet and let them air-dry in the refrigerator for about 30 minutes, uncovered, to develop a dry surface.
While the steaks rest, crack the peppercorns into coarse chunks. You can do this with a pepper mill on its coarsest setting, a mortar and pestle (carefully, as some might jump out), or, for best results, use a heavy object like a meat pounder, skillet, or large mallet. Wrap the peppercorns in a kitchen towel to keep them contained while crushing.
Preheat your oven to 375°F (190°C). Spread the crushed peppercorns on a plate and press one side of each steak into the pepper to coat it in an even layer. Set the steaks aside with the peppercorn crust facing up. If any peppercorns remain, reserve them. If needed, crush more to ensure all steaks are properly coated.
In a large stainless steel or cast iron skillet, heat the vegetable oil over medium-high heat until it shimmers. Place the steaks, peppercorn side down, into the skillet. Cook for about 3 minutes until the peppercorns are fragrant and toasted. Carefully flip the steaks, ensuring the pepper crust stays intact. Add the butter, thyme sprigs, and garlic, then baste the steaks with the melted butter using a spoon as they sear on the other side. Remove the pan from the heat once the steaks are seared.
Transfer the steaks to a rimmed baking sheet. Use an instant-read thermometer to check the internal temperature; if it reaches 125°F (52°C), the steaks are medium-rare. If not, transfer them to the preheated oven and cook until they reach the desired doneness based on their thickness. Once the target temperature is achieved, let the steaks rest for about 5 minutes.
Remove all but 1 tablespoon of fat from the skillet, discarding the garlic and thyme. Add the minced shallot and any remaining cracked peppercorns. Cook over medium heat, stirring until the shallot softens, approximately 2 minutes.
Turn off the burner if using a gas stove to add the brandy or cognac safely. Then, re-ignite the burner and cook until the alcohol’s raw scent dissipates, and the liquid reduces almost completely.
Pour in the chicken stock, scraping up the browned bits on the pan’s surface, and bring the mixture to a simmer. Stir in the heavy cream or crème fraîche and whisk continuously until the sauce thickens enough to coat the back of a spoon. Add the Dijon mustard, whisking until well combined. Season the sauce to taste with a pinch of salt.
Place the rested steaks on plates and pour the sauce generously over each piece. Serve alongside French fries, creamy mashed potatoes, or any side of your preference.
Steak Au Poivre Recipe
Ingredients
- 1/2 large shallot about 1 1/2 ounces; 40g, minced
- 4 6- to 8-ounce; 170 to 225g boneless medallion steaks, such as filet mignon
- 1 teaspoon 5ml Dijon mustard
- Kosher salt
- 3 tablespoons 45ml vegetable oil
- 2 thyme sprigs
- 1 medium garlic clove
- 1 ounce 30g whole black peppercorns, plus more as needed, divided
- 1 tablespoon 15g unsalted butter
- 2 tablespoons 30ml brandy or cognac
- 3/4 cup 175ml homemade chicken stock or store-bought low-sodium chicken broth
- 3/4 cup 175ml heavy cream or 6 tablespoons (90ml) crème fraîche
Instructions
- Pat the steaks dry and season generously with kosher salt on all sides. Place them on a wire rack set over a rimmed baking sheet and let them air-dry in the refrigerator for about 30 minutes, uncovered, to develop a dry surface.
- While the steaks rest, crack the peppercorns into coarse chunks. You can do this with a pepper mill on its coarsest setting, a mortar and pestle (carefully, as some might jump out), or, for best results, use a heavy object like a meat pounder, skillet, or large mallet. Wrap the peppercorns in a kitchen towel to keep them contained while crushing.
- Preheat your oven to 375°F (190°C). Spread the crushed peppercorns on a plate and press one side of each steak into the pepper to coat it in an even layer. Set the steaks aside with the peppercorn crust facing up. If any peppercorns remain, reserve them. If needed, crush more to ensure all steaks are properly coated.
- In a large stainless steel or cast iron skillet, heat the vegetable oil over medium-high heat until it shimmers. Place the steaks, peppercorn side down, into the skillet. Cook for about 3 minutes until the peppercorns are fragrant and toasted. Carefully flip the steaks, ensuring the pepper crust stays intact. Add the butter, thyme sprigs, and garlic, then baste the steaks with the melted butter using a spoon as they sear on the other side. Remove the pan from the heat once the steaks are seared.
- Transfer the steaks to a rimmed baking sheet. Use an instant-read thermometer to check the internal temperature; if it reaches 125°F (52°C), the steaks are medium-rare. If not, transfer them to the preheated oven and cook until they reach the desired doneness based on their thickness. Once the target temperature is achieved, let the steaks rest for about 5 minutes.
- Remove all but 1 tablespoon of fat from the skillet, discarding the garlic and thyme. Add the minced shallot and any remaining cracked peppercorns. Cook over medium heat, stirring until the shallot softens, approximately 2 minutes.
- Turn off the burner if using a gas stove to add the brandy or cognac safely. Then, re-ignite the burner and cook until the alcohol’s raw scent dissipates, and the liquid reduces almost completely.
- Pour in the chicken stock, scraping up the browned bits on the pan’s surface, and bring the mixture to a simmer. Stir in the heavy cream or crème fraîche and whisk continuously until the sauce thickens enough to coat the back of a spoon. Add the Dijon mustard, whisking until well combined. Season the sauce to taste with a pinch of salt.
- Place the rested steaks on plates and pour the sauce generously over each piece. Serve alongside French fries, creamy mashed potatoes, or any side of your preference.