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.

noun. -(ˌ)ōˈpwävr(ᵊ), -v(rə) : a steak that has had coarsely ground black pepper pressed into it before cooking, is served with a seasoned sauce, and is often flambéed with cognac.

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

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.

Steak au poivre is traditionally served with French fries and a small mound of watercress. Alternative veggies could be potatoes of any sort, for example roasted rosemary potatoes, or a purée of carrots or celeriac, French style green beans or — given the season — a spring vegetable medley.

Steak au poivre starts with the steak. Most often, it's medallions of filet mignon (also called beef tenderloin), but you can use any steak cut into a cylindrical, medallion shape—the photos in this story show medallions of both filet mignon and strip steak.

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

Omaha Steaks beef is aged at proprietary and precise temperature and humidity levels for at least 28 days. Other steak purveyors may age their beef 14-21 days if they age it at all because our aging process is expensive and takes longer.

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

Skirt, Flank, & Hanger Steak

"Both flank and skirt steaks, while flavorful, are also cuts of beef that are known to be tougher in texture, making them potentially difficult to cook at home–unless you have a grill that can get really hot or you're willing to trip the smoke alarm," says Nunez.

What is the most expensive type of steak in the world? ›

What is this? Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.

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.

Grand Marnier orange flavored liqueur is the result of a unique alchemy created by combining the noble taste of cognac with the exoticism of the bitter oranges. It's a unique blend of fine french cognac with bigaradia citrus fruits whose recipe has not changed since its creation.

If your barbecue sauce has a bit of sweetness, it can pair with a fruity wine, but a traditionally cooked steak au poivre (with its beautiful peppery notes) will work better with the flavor compounds of richly structured, tannic wine like a Cote du Rhône.

Black Peppercorn Sauce, Sauce au Poivre is a classic peppery creamy sauce, used mainly with pan fried steak. Very quick, easy homemade recipe, made from scratch. What is this? Black Peppercorn Sauce or Sauce au Poivre you'd like to use the fancy name is absolutely wonderful.

ō-ˈpwäv(rᵊ) : prepared or served with a generous amount of usually coarsely ground black pepper.

Master the art of cooking classic French steak au poivre—a pan-seared filet mignon coated in crunchy peppercorns and napped in a rich Cognac sauce. It's très délicieux and a total showstopper!

Mole sauce is a rich and savoury traditional Mexican sauce made of hot chiles and rich chocolate. It's cooked slowly and flavoured with fresh herbs and spices.