How to Make Tasty Steak Au Poivre

Steak Au Poivre. Chef Georges Perrier makes Steak au Poivre. How to Make Sauce au Poivre (Pepper Sauce) for Steak. Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

When creating his steak au poivre recipe, Chef Richard Farnabe chose to hew closely to tradition, stating that "the secret to a great steak au poivre is great ingredients and keeping it simple." Steak au poivre is a classic preparation for sauteed 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 - a classic French dish that features perfectly seared steak coated with coarsely crushed peppercorn and served in a rich, creamy and flavorful sauce. You can cook Steak Au Poivre using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Steak Au Poivre

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

A classic French dish, steak au poivre is a pan-seared filet mignon with a crunchy peppercorn crust and rich Cognac sauce. 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. Position a rack in the center of the oven and Transfer the steaks to a plate and tent with foil. Pour off any fat left in the pan, but not the browned bits.

Steak Au Poivre step by step

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.

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. 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. Essentially it is a sautéed steak. This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns.