Steak au Poivre
There are few things are as perfect as Steak au Poivre done right. Juicy steak served with creamy pepper sauce is a showstopper, every time.
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.
Ingredients and Substitutions
- Fillet steak. Fillet Mignon is classic but sirloin or rib-eye can also be used.
- Black pepper.
- Flaky sea salt.
- Butter.
- Fresh thyme.
- Onion/shallot.
- Fresh garlic cloves.
- Beef stock/broth.
- Cream. Heavy or whipping cream.
- Wholegrain mustard. Dijon is a good substitute.
- Lemon juice.
Tips For The Best Steak au Poivre
- Season the steak generously: Don’t be shy with the seasoning. Plenty of salt and pepper on the steak ensures not only delicious steak but also a delicious end product.
- Cook the steak to your liking: I prefer a medium-rare steak, especially as we’re using beef fillet, but cook the steak to your preference. Using a meat thermometer is the best way to ensure your steak is perfectly cooked. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.
- Don’t skip the resting! 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 3-5º away from your preferred doneness as it will continue cooking as it rests. The juices will redistribute into the meat creating the juiciest steak.
- Make the sauce in the same pan: The steak and aromatics leave a lot of delicious fond behind so making the sauce in the same pan ensures incredible depth of flavor in the sauce. Use the beef stock/beef broth to deglaze the pan and scrape off any sticky bits.
Serving suggestions
Steak au Poivre goes best with crispy fries and I like to make my air fryer fries as an easy side dish. However, any potatoes are delicious with a steak. A lemony side salad is also a great idea.
Servings: 4
Calories: 552kcal
Ingredients
- 600 g (21oz) beef fillet / Fillet Mignon / beef tenderloin (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 Dijon mustard
- squeeze of lemon juice
- 1 tsp black pepper
- salt to taste
Instructions
- Drizzle olive oil over the steaks and season generously with salt and freshly cracked black pepper. Press and roll the steaks in the seasoning to make sure the steaks are covered on all sides.
- Heat a large pan over medium-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.
- Baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.
- Transfer steaks to a plate and pour over the butter and aromatics. Allow to rest while you make the sauce.
- Add the onion/shallot and garlic to the pan 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 browned bits off the bottom of the pan.
- Pour in the cream and stir in 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.
Video
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
Tried this recipe?Let us know how it was!
Steak Recipes
