Steak au Poivre Recipe (2024)

FAQs

What is au poivre sauce made of? ›

This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it's equally good on pork or salmon. Instead of cream, this version is given body and richness with cornstarch-thickened evaporated milk.

Steak au poivre is traditionally served with French fries and a small mound of watercress. Alternative veggies could be potatoes of any sort, for example roasted rosemary potatoes, or a purée of carrots or celeriac, French style green beans or — given the season — a spring vegetable medley.

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

If your barbecue sauce has a bit of sweetness, it can pair with a fruity wine, but a traditionally cooked steak au poivre (with its beautiful peppery notes) will work better with the flavor compounds of richly structured, tannic wine like a Cote du Rhône.

Master the art of cooking classic French steak au poivre—a pan-seared filet mignon coated in crunchy peppercorns and napped in a rich Cognac sauce. It's très délicieux and a total showstopper!

Substitutions: You can swap sherry, white wine, or whiskey for the Cognac or brandy. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

-(ˌ)ōˈpwävr(ᵊ), -v(rə) : a steak that has had coarsely ground black pepper pressed into it before cooking, is served with a seasoned sauce, and is often flambéed with cognac.

Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

What is the hardest steak to cook? ›

Skirt, Flank, & Hanger Steak

"Both flank and skirt steaks, while flavorful, are also cuts of beef that are known to be tougher in texture, making them potentially difficult to cook at home–unless you have a grill that can get really hot or you're willing to trip the smoke alarm," says Nunez.

Red wine and red meat pair well naturally together but not everyone enjoys red wine. Thankfully, there are other great beverages, both with alcohol and without, that go just as well with your favorite steak. These include beer, whisky, martinis, white wine, and nonalcoholic beverages like club soda.

Food historians think that the dish originated in the Normandy region of France in the 19th century. Lore has it that it was a favorite late night meal in bistros and bordellos due to the reported aphrodisiac qualities of pepper.

Black Peppercorn Sauce, Sauce au Poivre is a classic peppery creamy sauce, used mainly with pan fried steak. Very quick, easy homemade recipe, made from scratch. What is this? Black Peppercorn Sauce or Sauce au Poivre you'd like to use the fancy name is absolutely wonderful.

: prepared or served with a generous amount of usually coarsely ground black pepper. steak au poivre.

Mole sauce is a rich and savoury traditional Mexican sauce made of hot chiles and rich chocolate. It's cooked slowly and flavoured with fresh herbs and spices.

Translated literally, it means peppercorn sauce. An example of au poivre would be steak rubbed with freshly cracked black peppercorns and then added to a cast iron skillet to sear, which is called steak au poivre.