Steak au Poivre

Steak au Poivre – a traditional French dish that characteristics properly seared steak coated with coarsely crushed peppercorn and served in a wealthy, creamy and flavorful sauce. Fancy restaurant-top quality meal produced at residence. Excellent for Father’s Day and on particular occasions!

You almost certainly know by now that I’m a huge steak lover. Steak au Poivre was one particular of individuals fancy steaks that I tried to make at residence during my very first few years here in the U.S. until I ultimately nailed it. I typically make this sophisticated and delightful steak recipe on extremely unique days like our anniversary, Mother’s Day and this time for Father’s Day. Even though hubby is not a big meat eater, this dish could by some means persuade him to dig in happily.

What is Steak au Poivre?

Steak au Poivre, also identified as Pepper Steak is a classic French recipe of properly seared steak coated with coarsely cracked peppercorns and served in a creamy cognac-based mostly sauce. It is usually served with small fried potatoes or mashed potatoes in most French dining establishments. And to solution that burning question in your head on what “au poivre” is, it basically indicates peppered. In this situation, a steak generously coated with cracked peppercorns.

Every little thing in this dish -from texture to flavor- is on level! No wonder it’s priced that considerably in restaurants. If you’re a fan of beefy taste, this is the Ultimate recipe to showcase how fantastic a beef can be.

How to Make Steak Au Poivre?

I’ve experimented with a couple versions of Steak au Poivre – from Alton Brown’s to Significant Eats’ – all of them are wonderful except that none has found that spot nevertheless. And so I went ahead and manufactured a couple of adjustment looking for that little sweet spot in my taste bud. Then last but not least right here it is – a restaurant-quality steak manufactured with handful of straightforward ingredients.

I began off by seasoning my steak with salt. This can make the meat effectively-seasoned ample even though making it possible for the surface of the meat to dry out for the peppercorns to stick greater. Moreover, make positive even though to allow the steak sit out at area temperature for thirty minutes just before you start off the whole approach.

Using a mortar and pestle (or the bottom of a heavy skillet, in case you don’t have 1), coarsely crush the peppercorns and spread it evenly on a plate. Then press the steaks into the peppered plate to evenly coat the two sides.

Then heat a twelve-inch cast iron or stainless steel skillet in excess of medium-high heat for one-2 minutes ahead of you add the oil. I’m making use of oil since butter has minimal smoke stage and so we can correctly sear the steaks nicely and evenly. Gently location the seasoned steaks and sear for about four minutes every single side for a medium-rare. As constantly, alter cook time primarily based on your favored doneness. Use a meat thermometer to check internal temperature of meat it ought to read through all around 130°F for a medium-rare steak. Examine Right here for meat inner temperature chart.

Au Poivre Sauce

Soon after you’ve cooked the steak, set it aside and use the same pan for the sauce. Just pour off excess excess fat from the pan since we’ll also be incorporating butter into it. Now let the butter melt in the identical pan over medium heat and saute shallots and garlic for 2-3 minutes till shallots are brown and fragrant.

Personally, I adore possessing that hint of onion and garlic flavors in the sauce as it can make an aromatic base.

This is where the entertaining portion is. After the onion and garlic flavors start to bloom, you consider the pan off the heat, include cognac (or any brandy would be fine) and cautiously ignite the alcohol with a extended match or fire stick. (You can turn off the gasoline to stay away from sudden flare up when lighting the alcohol. And then just reignite it as soon as you’re accomplished incorporating the alcohol.) Gently shake the pan till the flame dies or right up until that raw alcohol smell has burned off or evaporated. Be really mindful when carrying out this method.

Return the pan to the heat and add heavy cream and beef stock (chicken stock is fine, also). Carry it to a boil even though stirring occasionally right up until the sauce is thickened or decreased based mostly on your preference. Heavy cream makes a much more delicate, sweeter variety of sauce. But if you want a note of tanginess to the sauce, crme frache is a far better choice.

Season it with salt and pepper and add the steaks back to the pan and permit it to cook in excess of minimal heat for 1-two minutes. Serve right away with your preferred side dishes.

What to Serve with Steak au Poivre?

Honestly, the steaks along and its creamy sauce are a perfect meal presently. But to consider it to the subsequent degree, you could serve it with mashed or roasted potatoes, steamed veggies and green beans. This is the best presentation of a Steak au Poivre. And of course, you wouldn’t dare leave out the wine, eh! A wonderful classy and sophisticated dish made in just significantly less than an hour.

How To Cook Steak au Poivre

Pat dry steaks and season both sides with salt. Coarsely crush peppercorns with a mortar and pestle (or bottom of a hefty skillet). Spread the peppercorns evenly on a plate then press the steaks into pepper on both sides until finally it coats the surface evenly. Heat a twelve-inch cast iron above medium high heat, about a minute or two, and then add in the oil.

Gently location the steaks in the pan and sear turning over after, about 4 minutes on every side for medium unusual.

Get rid of steaks to a plate, pour off the excess excess fat but do not wipe down the pan. Set aside then make the sauce. Melt butter in the cast iron in excess of medium heat then include shallots and garlic. Saut for about 2-3 minutes stirring and scraping up brown bits until finally shallots are brown.

Consider pan off the heat, add cognac and meticulously ignite the alcohol using a extended match or fire stick. Gentle shake pan until the flame dies. Return the pan to heat, include cream.

Followed by the beef stock. Deliver the mixture to a boil, stirring occasionally right up until the sauce is thickened (sauce coats the back of a spoon), for three to five minutes. Season with salt and pepper to taste.

Add the steaks back to the pan including meat juice accumulated on the plate. Cook above minimal heat for one-two far more minutes, swirling skillet until finally steak juice is fully integrated. Serve steak with sauce.