Steak au Poivre (Steak with Peppercorn Sauce)

 

 

 

 

 

 

 

This is a classic french dish which has a lot of variations. Traditionally, it consists of a steak coated loosely in cracked peppercorns and cooked. Various cuts of beef such as filet mignon, strip stake or t-bone stake can be used. I first ate this lovely dish in a bistro close to Gare du Nord, Paris, after a recommendation by a friend and have been in love with it ever since. It is simple to make and goes well with a side of salad or fries. If you are a steak lover, this is a perfect variation to your steak meals.

INGREDIENTS:

For Steak:

(1) 1 Medium Size flat Steak

(2) 1 Teaspoon Cracked Black Peppercorn

(3) Salt to Taste

For Peppercorn Sauce:

(4) 1/2 Cup Whipping Cream

(5) 1/2 Cup Beef Broth

(6) 3 Tablespoons Cognac

(7) 1 Tablespoon Red/Green/Pink Peppercorn in Brine (Drained)

(8) 1/4 Teaspoon Black Peppercorn

(9) 2 Tablespoons Butter

 

 

 

 

 

 

PROCEDURE:

(1) Wash and pat steak dry. Season with salt and cover both sides with freshly cracked black pepper.

 

 

 

 

 

 

(2) Heat pan and ensure it is very hot. Melt butter in pan.

(3) Pan fry both sides of steak in melted butter. Cook for 3 minutes on each side for medium rare. Cook longer or shorter depending on the temperature you like your meat. Keep steak warm in oven while you make sauce.

(4) Crush peppercorns roughly.

 

 

 

 

 

 

 

 

 

 

 

 

(5) In the same hot pan you cooked steak, add cognac and stir to release bits on the bottom of pan. You can flambé sauce if you want, but this step is not necessary.

 

 

 

 

 

 

(6) Pour in broth and allow liquid to reduce, about 4 minutes.

(7) Add whipping cream and crushed peppercorns, stir continuously till sauce is thick, about 5 minutes. It is normal for the sauce to bubble a lot. You might have to take it off the heat source to see if it has reduced sufficiently. Sauce should coat back of spoon when ready. Check for seasoning and adjust if needed.

 

 

 

 

 

 

(8) Take off heat and serve with steak.

This dish is best served hot. You can serve with a side of salad, sauteed peppers or fries. Bon appetit!

 

 

 

 

 

 

PS: To make saute peppers, fry shallot and a sprig of rosemary in some olive oil. Add roasted garlic and some sun dried tomato. Finally add julienned peppers, season and saute for a about 4 minutes.