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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

  1. steak - watch the video to see (preferably filet mignon or sirloin, size and thickness to personal preference)
  2. black peppercorns - watch the video to see (crushed to coat the steak)
  3. salt - watch the video to see (to season the steak)
  4. butter - watch the video to see (for cooking the steak and sauce)
  5. oil - watch the video to see (for searing the steak)
  6. brandy or cognac - watch the video to see (for deglazing the pan and making the sauce)
  7. heavy cream - watch the video to see (to finish the au poivre sauce)
  8. potatoes - watch the video to see (for the side dish, preparation method shown in video)

Instructions

  1. Preparing the Steak: Crush black peppercorns and press them onto the surface of the steak. Season the steak with salt.
  2. 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.
  3. Prepping the Potatoes: Prepare potatoes as a side dish, details shown in video.
  4. 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.
  5. Plating: Plate the steak with the au poivre sauce and potatoes.

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