Pairs well with Steak Au Poivre
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Steak Au Poivre
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A classic French steak dish featuring a peppercorn-crusted steak served with a rich au poivre sauce, accompanied by potatoes. Chef Daniel Boulud's perfect version for a relaxed Sunday lunch.
00:15:00 total
Serves 2
medium
Main Various
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Ingredients
- steak - watch the video to see (preferably filet mignon or sirloin, size and thickness to personal preference)
- black peppercorns - watch the video to see (crushed to coat the steak)
- salt - watch the video to see (to season the steak)
- butter - watch the video to see (for cooking the steak and sauce)
- oil - watch the video to see (for searing the steak)
- brandy or cognac - watch the video to see (for deglazing the pan and making the sauce)
- heavy cream - watch the video to see (to finish the au poivre sauce)
- potatoes - watch the video to see (for the side dish, preparation method shown in video)
Instructions
- Preparing the Steak: Crush black peppercorns and press them onto the surface of the steak. Season the steak with salt.
- Cooking the Steak: Heat oil in a pan until hot. Sear the steak on both sides until desired doneness is reached. Add butter towards the end to baste the steak.
- Prepping the Potatoes: Prepare potatoes as a side dish, details shown in video.
- Making Au Poivre Sauce: Deglaze the pan with brandy or cognac, allowing the alcohol to burn off. Add heavy cream and butter, stirring to create a smooth sauce.
- Plating: Plate the steak with the au poivre sauce and potatoes.
