Steak Au Poivre, a timeless French dish, translates to “pepper steak” and embodies the essence of classic French cuisine. This dish showcases tender filet mignon encrusted with a peppercorn crust, seared to perfection, and finished with a rich, creamy cognac-infused sauce. It’s a dish that impresses with its simplicity and elegance, making it perfect for both special occasions and indulgent weeknight dinners. The combination of the peppery crust and the luxurious sauce creates a harmonious balance of flavors that will tantalize your taste buds. Let’s dive into the detailed steps to create this iconic French bistro favorite.
Ingredients
- 4 (6-ounce) Certified Angus Beef tenderloin filet steaks (filet mignon)
- 2 teaspoons coarse kosher salt, divided
- 2 tablespoons peppercorn trio (crushed: black, white, and pink peppercorns)
- 2 teaspoons canola oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced (about 2 tablespoons)
- 3 tablespoons brined green peppercorns
- 1/4 cup cognac or brandy
- 1 cup salt-free beef stock
- 1 cup heavy cream
Instructions
Prepare the Steaks
- Pat Dry and Season: Pat the filet mignon steaks dry with paper towels to remove any excess moisture. This step ensures a good sear. Season one side of each steak with 1 teaspoon of the coarse kosher salt.
- Crust with Peppercorns: Crush the peppercorn trio using a mortar and pestle or a spice grinder. Press the crushed peppercorns firmly onto the salted side of the steaks, ensuring an even coating.
- Season Other Side: Season the other side of the steaks with the remaining 1 teaspoon of coarse kosher salt.
Sear the Steaks
- Heat Skillet: Heat a heavy skillet or cast-iron pan over medium-high heat until it is very hot. This will help in creating a good crust on the steaks.
- Add Oil and Sear: Add 2 teaspoons of canola oil to the skillet. Once the oil is shimmering and hot, carefully place the steaks peppercorn-side down in the skillet. Sear for about 3-4 minutes until a crust forms.
- Flip and Sear: Flip the steaks and sear the other side for an additional 3-4 minutes. The steaks should be cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust the cooking time based on your preference.
- Rest the Steaks: Remove the steaks from the skillet and set them aside on a plate to rest. Tent loosely with foil to keep them warm while you prepare the sauce.
Make the Sauce
- Melt Butter and Sauté Shallot: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and sauté until softened and fragrant, about 2 minutes.
- Add Green Peppercorns: Stir in the brined green peppercorns, allowing them to blend with the shallots and butter for about a minute.
- Flambé with Cognac: Remove the skillet from the heat and carefully add 1/4 cup of cognac or brandy. Return the skillet to the heat and ignite the cognac with a long lighter or match to flambé. Allow the alcohol to burn off and the flames to subside. This step is optional but adds a wonderful depth of flavor.
- Add Beef Stock: Pour in 1 cup of salt-free beef stock and bring the mixture to a simmer. Cook until the liquid is reduced by half, about 5-7 minutes.
- Incorporate Heavy Cream: Reduce the heat to low and add 1 cup of heavy cream. Stir to combine, then bring the mixture to a gentle boil. Reduce to a simmer and cook until the sauce is thickened to your liking, about 5-10 minutes. Adjust seasoning with additional salt and pepper if necessary.
Serve
- Plate the Steaks: Place the rested steaks on serving plates.
- Pour Sauce: Generously spoon the creamy peppercorn sauce over the steaks, allowing it to cascade over the sides.
- Garnish and Serve: Sprinkle with additional freshly cracked pepper if desired. Serve hot, traditionally with a side of French fries (steak frites) or a simple green salad.
Conclusion
Steak Au Poivre is a dish that embodies the elegance and richness of French cuisine. The combination of tender, juicy filet mignon with a robust peppercorn crust and a luxurious cognac-infused cream sauce creates a symphony of flavors that is both comforting and indulgent. This recipe is perfect for impressing dinner guests or treating yourself to a special meal. By following these steps, you’ll create a dish that’s not only visually stunning but also irresistibly delicious.
So, gather your ingredients, heat up your skillet, and prepare to enjoy a classic French culinary experience. Bon appétit!
Tips and Sharing
- Choosing the Steak: For the best results, use high-quality Certified Angus Beef tenderloin filet steaks.
- Crushing Peppercorns: A mortar and pestle works best for crushing peppercorns to the desired consistency.
- Flambé Safety: When flambéing, always remove the skillet from the heat and use a long lighter or match. Be cautious and ensure there are no flammable items nearby.
- Wine Pairing: This dish pairs beautifully with a full-bodied red wine, such as a Bordeaux or a Cabernet Sauvignon.
- Storage: Store any leftover steak and sauce separately in airtight containers in the refrigerator. Reheat gently on the stovetop.
Enjoy making and savoring this classic French dish, and don’t forget to share the joy of Steak Au Poivre with your loved ones!