Easy Steak au Poivre Recipe (2024)

FAQs

What is au poivre sauce made of? ›

This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it's equally good on pork or salmon. Instead of cream, this version is given body and richness with cornstarch-thickened evaporated milk.

Substitutions: You can swap sherry, white wine, or whiskey for the Cognac or brandy. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Literally, “steak with pepper”

Rather than cook one side until it's perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn't overcooked), turn the steak every minute. This will help to ensure even cooking and char on both sides.

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Steak au poivre, rendered to English as pepper steak, is a steak that is not only seasoned with pepper, but is literally coated, crusted in black pepper.

Served with homemade, perfectly seasoned steak frites, or fries, this recipe is sure to leave you satisfied. Recommended pairing: 2019 Urluberlu Syrah. This juicy French red has peppery notes that perfectly match the seasoning, with moderate tannins that stand up to the meat's equally rich flavor.

“You could replace Cognac by cooking with pears, apricots or peach juice, or even with Sherry, just to give a fruity flavor to your dish or sauce,” he says. “A last option would be to use wine and add a little bit of sugar in your preparation.”

So, if the recipe only needs cognac to make a liquid base, you can easily swap it with plain water. But if it's for flavor, you can switch it out with fruit juice. Unsweetened white grape juice is a fantastic option for this. Its gentle sweetness and hint of tanginess make it a near-perfect match to cognac's flavor.

Churchill's Steakhouse - The origin of "Steak Oscar" dates back to 1897 when this dish of fresh crab meat, blanched asparagus, and béarnaise sauce was served over veal in honor of Sweden's King Oscar II. Today this entrée is typically enjoyed with steak rather than veal and beloved for its decadence.

What is bistro steak au poivre? ›

Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.

In France, Steak with Peppercorn Sauce is called Steak au Poivre, and you can find this on the menu of many bistros and restaurants. Steak au Poivre is typically served with a simple green salad and also often with French fries.

Restaurant quality steaks have a nice sear

Tossing a well-salted steak into a very hot pan induces the Maillard reaction, and can create the perfect sear. Because the Maillard reaction requires such high temperatures (over 300 degrees Fahrenheit), it is best to use a heavy cast iron pan that can handle the heat.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Italian pink sauce is one of the most simple sauces to prepare for seasoning any type of pasta (also called Rose or Parma Rosa Sauce). You can prepare it in only 20 minutes, so it makes it a perfect option for a fast yet super yummy lunch or dinner.

Steak au Poivre is a classic French dish of pepper-crusted steak with a cognac and cream pan sauce. A crust of coarse, freshly ground pepper provides a zingy counterpoint to the beef, with the cream sauce adding sweetness and depth. It is undoubtedly delicious, and pretty easy to put together.

Creamy peppercorn sauce has a lovely rich warmth to it that goes so well with a juicy steak. You can make it in about 10 minutes, so it can be bubbling away while your steak is resting. Personally, I love it over chips (without the steak) for a comforting weekend lunch!

noun. pepper [noun] the dried, powdered berries of a certain plant, used for seasoning food. white/black pepper.