Steak Au Poivre a Peppercorn Kissed Classic

Recipe Introduction

Quick Hook

Fancy a night in that feels like Paris? Ever tried steak au poivre ? This recipe takes you to a French bistro, no passport needed.

We are making fancy steak dinner recipes tonight!

Brief Overview

Steak au poivre , or pepper steak , is a classic of French cuisine. It's surprisingly easy to make at home.

It will take about 30 minutes total. This recipe serves two hungry people.

Main Benefits

This peppercorn steak recipe is a guaranteed crowd pleaser. It's a delicious way to impress on date night. Plus, you get a decent hit of protein.

What makes it special? That amazing sauce au poivre .

Why Steak Au Poivre is the Bee's Knees

Honestly, who doesn't love a good beef dinner ? But steak au poivre is more than just "good". It's the business!.

I remember the first time I tasted a real Filet Mignon Au Poivre in a tiny restaurant in France - unforgettable! This recipe captures that magic.

Think of this dish as elevated comfort food. It's decadent but doable. The brandy cream sauce is rich, peppery, and utterly addictive.

Plus, learning to make a proper pan sauce is a total cooking flex.

We are going to prepare one of the classic steak recipes

What You'll Need to Make It Happen

Ready to dive in? Here’s a quick rundown of what you'll need. Don't worry; most of it is simple stuff you probably already have. Next, let's talk ingredients!

Ingredients & Equipment for the Best Steak Au Poivre

Alright, so you're ready to make some seriously tasty steak au poivre ? Good on ya! It's easier than you think.

It's one of the classic steak recipes that will impress your guests. Let's gather our bits and bobs, shall we?

Main Ingredients for the Pepper Steak

Here's what you need, darling. These amounts are for two, so adjust accordingly.

• Steaks: Two steaks, about 6-8 ounces each (170-225g). I like sirloin or filet mignon au poivre , but ribeye works too. Look for good marbling. If it looks pale and sad, don't buy it.
• Peppercorns: 2 tablespoons (30ml) of coarsely cracked black peppercorns. Freshly cracked is essential! It makes such a difference.
• Olive Oil: 1 tablespoon (15ml). This is to add to the pan for searing the steak.
• Butter: 1 tablespoon (15g) unsalted. The butter adds richness, don't skip it.
• Salt: To taste, but don't be shy! Season that meat.

Saucy Business: Building the Sauce Au Poivre

Now, for the glorious sauce. This brandy cream sauce is the star of the show.

• Butter: Another 1 tablespoon (15g) unsalted.
• Shallot: One, finely minced. If you don't have one, a bit of onion will do.
• Beef Broth: 1/4 cup (60ml). Good quality broth makes a difference!
• Heavy Cream: 1/4 cup (60ml). Full fat is the way to go, trust me.
• Brandy or Cognac: 2 tablespoons (30ml). This is what gives the sauce its punch.
• Dijon Mustard: 1 teaspoon (5ml). Adds a lovely tang.
• Parsley: Chopped fresh parsley for garnish. Optional, but pretty.

Seasoning Notes: Spice it Right!

You need good quality peppercorns, that's the key for pepper steak . I like to use a mix of black and maybe a tiny bit of white peppercorns for a bit more kick.

Honestly, it's so much better with fresh ground pepper!

Equipment Needed: Simple is Best for this Beef Dinner

You don't need fancy kit for this steak dinner . We're going all out for this dish from the French bistro recipes category.

• Heavy bottomed skillet: Cast iron is ideal, but any heavy pan will do.
• Meat Thermometer: Optional, but it takes the guesswork out of it.
• Small Saucepan: Or a second skillet, for the sauce.
  • Don't own a meat thermometer? A fork can do wonders. Gently prod the steak. If it feels springy, it's medium rare. A bit more firm? Medium. Honestly, you'll get a feel for it after a few tries.

I hope you have fun making this delicious steak dinner recipes dish! Now go make some magic and get ready for an amazing classic steak recipes experience.

Steak Au Poivre: A Peppercorn Kissed Classic

Right then, let's talk about Steak au Poivre . Oh my gosh, this is one of those dishes that just sounds fancy, doesn't it? It's basically pepper steak but elevated.

Think classic steak recipes meet French bistro recipes.

Honestly, it's easier than you think. It's a beef dinner that is going to impress.

Prep Steps: Get Your Ducks in a Row

Alright, before we even think about touching a frying pan, let's get our "mise en place" sorted. Essential mise en place, that is.

Chop your shallot, measure out your brandy, and crack those peppercorns. Cracking peppercorns releases the aroma so this is a must.

Time saving organization? Lay everything out. Like a little assembly line of deliciousness. Safety? Just don't set your tea towel on fire when you flambé the brandy!

step-by-step: From Steak to Sensation

Ready to cook the steak dinner ? Let's go!

1. Pat those 2 steaks (6-8 ounces each) DRY. I mean bone dry. Season liberally with salt. Roll in 2 tablespoons cracked black peppercorns.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium high heat. Sear the steaks for 3- 4 minutes per side for medium rare.
3. Remove steaks and let them rest for at least 5 minutes . Vital for juicy steak!
4. Melt 1 tablespoon butter in the same skillet. Sauté the minced shallot until soft, about 2 minutes .
5. Carefully add 2 tablespoons brandy. Stand back, it might flame! Let it burn off for a few seconds.
6. Add 1/4 cup beef broth and 1 teaspoon Dijon mustard. Simmer while stirring.
7. Stir in 1/4 cup heavy cream. Simmer until thickened, 2- 3 minutes .
8. Spoon sauce over steaks and garnish with parsley (optional). Serve immediately.

Pro Tips: Secret Agent Stuff

Want to really nail this peppercorn steak recipe ? Pat your steak dry! A dry steak is a happy steak (it sears better).

Don't overcrowd the pan. Searing is about heat, not steaming. A common mistake! Make it ahead? The brandy cream sauce can be made ahead and gently reheated.

So there you have it. Filet mignon au poivre ? Sauce au poivre with ribeye? Doesn't matter. You now hold the keys to unlocking this classic.

It's a guaranteed crowd pleaser. Now go forth and cook!

Recipe Notes

Alright, let's talk about some bits and bobs to make your steak au poivre experience top-notch. This ain't just any old beef dinner ; we are aiming for a little bit of magic! Got to make sure this steak dinner is going to be one they remember.

Serving Suggestions: Plating Like a Pro

Fancy a bit of flair? Plating is key. Seriously, presentation matters. A dollop of creamy mash, a sprig of parsley, and a drizzle of that gorgeous sauce au poivre ? Instant restaurant vibes, right in your own kitchen.

A pepper steak always impresses! For sides, think green beans almondine or asparagus. And don't forget a nice, crisp salad to cut through the richness.

A steak dinner recipe needs some greens!. A bold red wine, like a Bordeaux, makes it even better.

Storage Tips: Keepin' it Fresh

Got leftovers? Lucky you! Pop that peppercorn steak recipe in an airtight container. Fridge is your friend here, for up to three days, tops.

Honestly, I doubt it'll last that long! Reheating? Low and slow is the way to go. Gently warm it in a pan with a splash of beef broth.

Avoid the microwave unless you fancy rubbery steak dinner .

Variations: Mix it Up, Mate!

Want to jazz things up a bit? For a dairy-free version of this Classic Steak Recipes , try using coconut cream instead of heavy cream in the sauce.

Honestly, it's surprisingly good! And if you are not feeling beef? You can always try chicken breasts instead for a lighter dish.

Just remember adjust the cooking time! A simple French Bistro Recipes adaptation.

Nutrition Basics: Food Fuel

Okay, let's keep it real. This dish is indulgent. It's about enjoying yourself! But hey, you're getting a decent dose of protein from the steak.

The sauce is where all the flavor and calories come from. But in moderation, it's all good. This filet mignon au poivre is a nutritional powerhouse of flavors, for sure!

So there you have it. A few simple tips to make your steak au poivre experience even better. It's all about having fun in the kitchen.

Don't be afraid to experiment, and most importantly, enjoy every single bite of this perfect brandy cream sauce ! Now, go on, get cooking! You got this!

Frequently Asked Questions

What cut of steak is best for steak au poivre?

While you can use various cuts, tender steaks like sirloin, filet mignon, or ribeye are excellent choices for steak au poivre. These cuts cook quickly and pair well with the creamy peppercorn sauce. Ultimately, the best cut is the one you enjoy the most!

Help! My brandy flamed up like Guy Fawkes Night! What do I do?

Don't panic! Brandy flambéing is normal, but safety first. If the flames get too high, carefully cover the pan with a lid to smother them. The alcohol will burn off quickly, leaving behind a lovely flavor.

Alternatively, move the pan away from the heat before adding the brandy just make sure you’re still scraping up those delicious browned bits!

Can I make steak au poivre ahead of time?

While the steak is best served immediately, you can prep some components in advance. You can crack the peppercorns and mince the shallots ahead of time. The sauce can also be made a few hours in advance and gently reheated, but be careful not to boil it, as the cream may separate.

Remember that pre-made steak won't have the same 'wow' factor as a freshly cooked one, but this is an option if you are crunched on time.

Is there a substitute for brandy in the steak au poivre sauce?

If you prefer not to use brandy, you can substitute it with an equal amount of beef broth and a splash of balsamic vinegar for added depth of flavor. You will miss the unique kick that brandy gives to this wonderful dish. Another good option is a dry sherry.

How do I store leftover steak au poivre?

Store leftover steak au poivre in an airtight container in the refrigerator for up to 3 days. Keep in mind that the steak may become a bit tougher upon reheating. When reheating, do it gently in a skillet over low heat, or in the microwave, to prevent the steak from drying out and sauce from separating.

I'm watching my waistline! How can I make a lighter version of steak au poivre?

You can certainly lighten up this rich dish! Use a leaner cut of steak like sirloin or flank steak, and trim off any excess fat. Substitute heavy cream with half and-half or even Greek yogurt (stirred in at the very end to prevent curdling) for a lighter sauce.

Serve with a generous portion of steamed vegetables or a large salad for a balanced meal. You could also half the portion size of the sauce and serve with crusty bread for soaking it up.