Easy 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.

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.

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.

Word History and Origins

Origin of steak au poivre¹. Literally, “steak with pepper”

One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature.

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.

Brandy would be the top choice if Cognac isn't available for use, but Wilson says that white grape juice has been a solid swap for her recipes. “The grape flavor is reminiscent of the grapes that are the foundation of Cognac,” she says.

Served with homemade, perfectly seasoned steak frites, or fries, this recipe is sure to leave you satisfied. Recommended pairing: 2019 Urluberlu Syrah. This juicy French red has peppery notes that perfectly match the seasoning, with moderate tannins that stand up to the meat's equally rich flavor.

So, if the recipe only needs cognac to make a liquid base, you can easily swap it with plain water. But if it's for flavor, you can switch it out with fruit juice. Unsweetened white grape juice is a fantastic option for this. Its gentle sweetness and hint of tanginess make it a near-perfect match to cognac's flavor.

Like most classic dishes, steak au poivre has as many versions as there are colors in a jumbo box of crayons. Food historians think that the dish originated in the Normandy region of France in the 19th century.

Is steak au poivre the same as filet mignon? ›

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.

Saignant – Meaning bloody. Very rare, but cooked slightly longer on the second side than a bleu steak. À point – rare to medium rare. Meaning the steak is cooked a little longer than a saignant (very rare) one.

What you'll need. I take a couple of small liberties here, which doesn't mean this recipe isn't classic. I don't want to go out and buy Cognac just to make this dish, so I use Bourbon which is a fine substitute for the more traditional Cognac that is used in Steak Au Poivre.

Steak au Poivre is a classic French dish of pepper-crusted steak with a cognac and cream pan sauce. A crust of coarse, freshly ground pepper provides a zingy counterpoint to the beef, with the cream sauce adding sweetness and depth. It is undoubtedly delicious, and pretty easy to put together.

This authentic mole sauce is made with hot chiles, rich chocolate, spices, and tomatillos for a delicious topping on enchiladas and stewed meats. This mole recipe is thick, rich, and full of bold flavor.

noun. pepper [noun] the dried, powdered berries of a certain plant, used for seasoning food.