classic steak au poivre recipe
The Best classic steak au poivre recipe
I have been making this classic steak au poivre for years and it never fails to impress. The combination of a perfectly seared steak with a creamy peppercorn sauce is just so satisfying. My family loves when I make this for special dinners, but it is also simple enough for a weeknight meal when you want something a little fancy. The peppercorns add a nice kick without being overwhelming, and the sauce is rich and luxurious. I also like that steak is a great source of protein and iron, making it a healthy choice when paired with some roasted vegetables or a simple salad.
Classic Steak Au Poivre
A classic French dish featuring pan-seared steak coated in cracked peppercorns and served with a rich, creamy cognac sauce. This recipe is perfect for a special dinner or a cozy night in.
🥘Ingredients
For the Steak
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Steak Au Poivre Works
This classic steak au poivre is always a good idea for any occasion, whether it is a romantic dinner or a family gathering. The rich sauce and tender steak make it feel special, but it is easy enough to pull together any night of the week. I love that my family gets excited when they see me pulling out the peppercorns, and it is a recipe I will keep making for years.
❓ Frequently Asked Questions About Steak Au Poivre
1. What cut of steak is best for steak au poivre?
Beef tenderloin, also known as filet mignon, is the classic choice because it is tender and lean. Ribeye or strip steak also work well if you prefer more marbling and flavor.
2. Can I use pre-ground pepper instead of whole peppercorns?
It is best to use whole peppercorns that you crush yourself. Pre-ground pepper is too fine and will not give the same crust or texture. Crushing them fresh also gives a better flavor.
3. Is there a substitute for cognac?
Yes, you can use brandy or even bourbon in a pinch. The alcohol cooks off, but it adds a deep flavor. If you prefer not to use alcohol, you can substitute with a splash of beef broth and a little balsamic vinegar.
4. How do I know when the steak is cooked to my liking?
Use a meat thermometer for accuracy. For medium-rare, aim for 130-135 degrees F. For medium, 140-145 degrees F. Let the steak rest for 5 minutes after cooking to allow the juices to redistribute.
5. Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prepare it up to an hour ahead. Reheat gently over low heat, adding a splash of cream to thin it if needed. Do not boil it or it may separate.
