Steak au Poivre
There are few things are as perfect as Steak au Poivre done right. Juicy fillet served ith creamy pepper sauce is a showstopper, every time.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Fillet steak. Fillet is classic but sirloin or rib-eye can also be used.
- Black pepper. Fresh cracked is best.
- Flaky sea salt.
- Butter.
- Fresh thyme.
- Onion/shallot.
- Garlic.
- Beef stock.
- Cream. Heavy or whipping cream.
- Wholegrain mustard. Dijon is a good substitute.
- Lemon juice.
What is Steak au Poivre?
Steak au Poivre is a classic French dish consisting of steak (traditionally Fillet Mignon/Fillet steak), coated in black pepper and cooked. It’s also often served with creamy pepper sauce.
How to make Steak au Poivre
- Prepare the steak: Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.
- Cook the steak: Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned. Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF. Remove the steak from the pan and allow to rest while you make the sauce. It’s a good idea to take the steak off the heat when it’s not 3-5º away from your preferred doneness as it will continue cooking as it rests.
- Make the sauce: Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent. Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan. Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon. Season with salt then serve over the steak.
Serving suggestions
Servings: 4
Calories: 552kcal
Ingredients
- 600 g (21oz) beef fillet / fillet mignon (4 x 150g/5.29oz)
- 2 tsp cracked pepper
- 2 tsp flaky sea salt
- 2 tbsp butter
- 2 garlic cloves
- 10 sprigs fresh thyme
For the pepper sauce
- 1 small onion / shallot finely diced
- 3 garlic clove thinly sliced
- ½ cup beef stock
- 1 cup heavy cream / whipping cream
- 1 tsp wholegrain mustard
- squeeze of lemon juice
- 1 tsp black pepper
- salt to taste
Instructions
- Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.
- Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.
- Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.
- Remove the steak from the pan and allow to rest while you make the sauce.
- Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.
- Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.
- Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.
- Season with salt then serve over the steak.
Nutrition
Calories: 552kcal | Carbohydrates: 3g | Protein: 24g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 169mg | Sodium: 98mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 993IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg
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